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Categories:
black beans kidney beans tomatoes red onion garlic corn chicken broth red pepper paprika cayenne powder fresh ground pepper chili powder cumin chicken breasts cilantro green onions Cheddar cheese sour cream lime
Viewed: 33 - Published at: a year agoIngredients
- 1 can Black Beans, Drained And Rinsed (16 Oz Can)
- 1 can Kidney Beans, Drained And Rinsed (16 Oz Can)
- 1 can Diced Tomatoes (drained And Rinsed) (14.5 Oz Can)
- 1 whole Jalapeno, Diced (use 2 To Spice It Up!)
- 1 whole Red Onion, Diced
- 3 cloves Garlic, Diced
- 1 can Corn, Drained And Rinsed (15 Oz Can)
- 2 cans Chicken Broth (14.5 Oz Cans)
- 1/4 teaspoons Dried Oregano
- 1/4 teaspoons Garlic Powder
- 1/4 teaspoons Sea Salt
- 1/4 teaspoons Onion Powder
- 1/2 teaspoons Red Pepper Flakes
- 1/2 teaspoons Paprika
- 1/2 teaspoons Cayenne Powder (optional)
- 1 teaspoon Fresh Ground Pepper
- 2-1/2 teaspoons Chili Powder
- 2 teaspoons Cumin
- 2 whole Boneless, Skinless Chicken Breasts (large Ones, If They're Small Get 3)
- 1 bunch Cilantro, Chopped (optional For Topping)
- 1 bunch Green Onions, Chopped (optional For Topping)
- 1 cup Shredded Cheddar Cheese (optional, For Topping)
- 1/2 cups Sour Cream (optional, For Topping)
- 1 whole Lime, Cut Into Wedges (optional For Topping)
Method
- This looks like a lot of ingredients, but don't worry!
- In your crockpot, mix together the beans, tomatoes, jalapenos, onions, garlic, corn and chicken broth. Stir in all of the seasonings from the oregano through the cumin. Put your chicken breasts on the top.
- Put the lid on and set your crockpot to high and let cook for 6 hours. If you want it to take longer, put it on low and let it cook for 8 hours. If you're going to cook it while you go to work, then put it on low.
- Once the time is up, the chicken should be falling apart. Shred the chicken and stir it into the soup.
- Fill your bowl and top with cilantro, green onions, sour cream and cheddar cheese. Then squeeze some lime juice over the top. Enjoy!
