Tonight's bean dish was Mexican Chicken Soup. This is one of our favorites, is great in the crockpot, freezes beautifully, can be made using leftover roast chicken or turkey, and is packed full of protein and vegetables - one of the most perfect dishes I know! The bean in this one is the black bean. It's size is very complimentary to the corn, the color makes a nice contrast, the flavor is mild while being strong enough to hold up to the strong flavors in the soup, and has a good texture for soups - creamy but firm.
1 1/2 lb boneless, skinless chicken breasts, cubed and sauteed until done or 1 1/2 lb cubed or shredded leftover roasted chicken or turkey
1 envelope taco seasoning or 2 tsp chili powder and 1 tsp cumin
32 oz can V8 juice
16 oz salsa
15 oz can black beans, rinsed and drained
10 oz (2 1/2 cups) corn
toppings: shredded cheddar cheese, sour cream, and minced fresh cilantro
Combine all ingredients in a 5 qt crock pot. Cover and cook on low at least 3 hours and up to 12 hours (newer crock pots cook hotter, so in my new one, I leave it on low for 10 hours and then switch to warm).
Recipe from Taste of Home.
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