I have an announcement that may seem bizarre; I don't like soup. Soup always has me fishing through endless broth in search of 2 or 3 pieces of meat and maybe a carrot. I'm always hungry after I've had soup. "No soup for you!"...fine with me. I gave it up for years, but something about the first day of fall has me dreaming of easy, delicious crockpot meals and I decided to give soup another try. I am so glad I did. I added extra meat and beans than most soup recipes....light bulb. I'm full and completely thrilled to have an awesome crockpot recipe in the rotation for fall. Enjoy friends!
2 pounds chicken breast, diced
2 tablespoons of olive oil
1/4 cup (or enough to coat chicken) Marguerite's All Natural Mexican Seasoning
3 cans black beans, drained and rinsed (we used one can of spicy black beans and two regular)
4 cups chicken broth
2 cans diced tomatoes with green chiles
2 cups frozen corn (I used a whole frozen steam bag)
1 large onion, chopped
2 peppers, depending on preferred spice (we used poblano), chopped
2 cloves garlic, chopped
2-1/2 teaspoons chili powder
2 teaspoons red pepper flakes
2 teaspoons cumin
1 teaspoon ground coriander
salt and black pepper to taste
Instructions
1) Heat olive oil on skillet over medium high heat. Add diced chicken breast. Only brown the chicken. It should still be pink on the inside. Add Marguerite's All Natural Mexican Seasoning when chicken is about 3/4 brown. Be sure to not overcook. Place in a ziplock bag and in the refrigerator for later (an alternative and the best way to ensure tender chicken is to grill by following our chicken fajita method http://www.kingseasoning.com/blog/2016/grilled-chicken and adding diced chicken right before serving. )
2) Place black beans, chicken broth, tomatoes, corn, onion, peppers, garlic, chili powder, red pepper flakes, cumin, coriander, salt and black pepper in slow cooker; Cook on low for 8 hours. With 20 minutes remaining, add browned chicken from the refrigerator and let cook in the crock pot for 20 minutes. Top with cilantro, avocado and/or sour cream. (This recipe could also be cooked on high for 4 hours)