I love me some tasty soup, so on the frigid February day I pulled out one of Nancy's classic recipes to share.
It's super easy to make AND super tasty. In fact if you don't have time to saute' the onions and chop the garlic, just substitute some pre-chopped frozen onions and some garlic from one of those monster jars in your fridge. (You DO have one of those, right?) 🙂
You can eat it right from the crockpot, or add one or more of these garnishes to add some POP!
- Scallions
- Chopped Cilantro
- Cheddar Cheese
- Jalapenos
- Avocado Slices
- Black Bean Dip
- Salsa
Use your imagination!
The recipe is below, but first check out the vintage "Cooking With The Carlson's" video I pulled from the archives - sweet!
Enjoy and let me know how you like it!
- DC
Ingredients:
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 8 ounce can of tomato sauce
- 1 – 2 teaspoons of Chipotle chili in adobo sauce (you can add more if you like the heat)
- ¼ cup cilantro, chopped
- 1 15 ounce can of black beans, drained and rinsed
- 1 14.5 ounce can of petite diced tomatoes
- 1 cup frozen corn
- 1 teaspoon cumin
- ½ teaspoon oregano
- 3 skinless chicken breast
Instructions:
- Sauté onion in a pan over medium heat until translucent and browned.
- Add the remaining ingredients, except the garnish, to a crock pot in the order listed.
- Cover and cook on low for 6 hours. Using two forks, shred the chicken, taste, and adjust the seasonings to preference.
- Serve in bowls and top with your favorite garnish.