This recipe is perfect for the chilly months. It warms your bones and is great for dinner or lunch.
Black Bean and Corn Soup with Chicken
3 chicken breasts (frozen or on the bone)
2 cans black beans
10 oz package frozen whole kernel corn
1 cup chopped onion
4 cloves garlic, minced
10 ounce can Mexican style stewed tomatoes
1 tablespoon ground cumin
1 tsp salt
3 cups boiling water
1 can chicken broth
Optional garnishments: sour cream, tortilla chips
- In a large pot, cover 3 chicken breasts with water. Cook over medium-high heat until no longer pink. Remove chicken from water, cool slightly, and shred the meat with two forks.
- In a crock pot, combine the beans, corn, chicken, onion, garlic, tomatoes, cumin, and salt. Pour boiling water and chicken broth over all. Cover; cook on low heat for 8 to 10 hours or on high heat for 4 to 5 hours.
- To serve, mash beans slightly with a potato masher to thicken soup. Garnish with sour cream and serve with tortilla chips if desired.
Makes about 6 servings.