Black Bean & Picante Chicken Soup: Crock Pot Wonder.

Crock pot meals are seriously life savers during busy weekdays.  Soups make for super easy meals and if you’re cooking for 1-2 people, you’ve got your meals covered for, like, three days maximum.

I recently went to my very first Ayruvedic doctor and he had some really interesting things to say.  My dosha is Pitta-Kapha and I always felt I had to take spicy things in moderation…which is very true.  BUT!  I always thought I needed to eat very cooling, raw foods to “cool” down my fire.  Not the case.  Depending on the time of year and what’s in season, cooked vegetables and minimal animal flesh can be a great addition to my diet and lifestyle.

I found the following recipe on Pinterest a few weeks ago and with this spring weather going from hot to cold, this may be a good time to whip up a little warmth and spice.

This soup has lean chicken meat, a little spice, and a creamy texture.  It is sure to please the spice lover without putting you over for the day.

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Black Bean & Picante Chicken Soup

What You Will Need:

  • 2 cans black beans, rinsed and drained
  • 3 1/2 cups low sodium chicken broth
  • 2 skinless chicken breasts
  • 2 cans chopped tomatoes with green chilies
  • 1 red bell pepper, chopped
  • 4 oz can diced green chiles
  • 1 tbsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp oregano
  • 1/2 cup chopped cilantro, divided
  • 2 medium scallions, diced
  • (optional) cut limes, for serving
  • (optional) 1 avocado sliced for serving
  • (optional) sour cream for serving

What You Will Need To Do:

  1. Puree one can of beans with 2 cups of the chicken broth in the blender and then add to slow cooker.
  2. Add the other can of the beans and chicken broth into the slow cooker along with tomatoes, bell pepper, diced green chiles, cumin, chile powder, garlic powder, onion powder, oregano, chicken breast, and 1/4 cup of the cilantro.
  3. Set slow cooker to LOW for 6 to 8 hours.
  4. Pull the chicken pieces out and shred between two forks.
  5. Put the chicken back into the crock pot along with the rest of the cilantro and scallions.
  6. Serve with any toppings you would like.

Originally posted in Skinnytaste.com

This soup is so easy and delicious.  You can easily reduce the heat by cutting out the green chilis.  Cumin and cilantro are naturally “cooling” herbs and seasonings yet still give the soup a kick.  Happy Hump Day and we’re almost to the weekend!

Check back on Friday for my post on facial massage and an intro the dry brushing!

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