Mexican

Chicken and Black Bean Soup, Slow Cooker takes 5 minutes to prepare.

Chicken and Black Bean Soup, Slow Cooker takes 330 minutes to cook.

Chicken and Black Bean Soup, Slow Cooker makes 12 servings.

The ingredients for Chicken and Black Bean Soup, Slow Cooker are:

3 pounds boneless/skinless chicken
1 pound black beans, rinsed/drained
1 large sweet onion, chopped
1 pkg (14oz) Birdseye Ultimate Southwest Blend Corn
1 pkg (12oz) frozen corn
24 oz Samuel Adams Boston Lager
3 cups water
2 Tbsp Chipotle Peppers, chopped
2 Tbsp Adobe sauce
1/4 tsp cumin
1 tsp garam masala
1 tsp sea salt
1/2 tsp black pepper
1/2 tsp dried oregano
1 Tbsp dried parsley
2 garlic cloves minced

To thicken:
1.5 Tbsp cornstarch
.25 cup cold water

Here is how you make Chicken and Black Bean Soup, Slow Cooker:

Makes 12 servings (approx 1.5 cups).In the bowl of a 6 qt slow cooker, combine all ingredients except the corn, corn starch, and 1/4 cup of water. Set the slow cooker to high and cook covered for about 4 hours until the beans are tender and chicken pulls apart easily.Add thawed vegetables, recover and cook for an additional hour.Mix cornstarch with remaining 1/4 cup cold water until there are no lumps. Stir into soup, cover and cook an additional 30 minutes.Enjoy over a mexican brown rice or top with low fat sour cream and cilantro (not included in nutritional info).Number of Servings: 12Recipe submitted by SparkPeople user MACINPAK.

The nutritional information for Chicken and Black Bean Soup, Slow Cooker is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 289.2

• Total Fat: 5.7 g
• Cholesterol: 96.8 mg
• Sodium: 369.7 mg
• Total Carbs: 26.0 g
• Dietary Fiber: 6.7 g
• Protein: 29.4 g

Chicken and Black Bean Soup, Slow Cooker is Mexican cuisine.