Southwest Black Bean Chicken Soup

The mix of flavors and textures in this soup are a treat. Its great for the slow cooker on busy days. I serve it with corn muffins and a dollop of sour cream.

Step: 1

Place chicken, black beans, chicken broth, tomatoes with green chile peppers, corn, onion, jalapeno peppers, garlic, chili powder, red pepper flakes, cumin, coriander, salt, and black pepper in a slow cooker; cook on Low for 8 hours. Serve with about 1 tablespoon sour cream on each serving.

Per Serving: 389 calories; protein 26.6g; carbohydrates 43.7g; fat 13.1g; cholesterol 55.3mg; sodium 1740.5mg.

The word “stew” can process to 2 time a dish and a cooking method. Stewing makes not fast cooking piece of meat, raw fruit or beans in a tastefull water based . It’s similar to braising, instead it makes have a few notable differences. The meat is chopped into smaller pieces instead of being processing menu whole , and the water based material all of it covers the essential in a stew as compared to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking meal that warms you up on a freezing , winter day. It’s right that ; a bowl of old menu of beef stew does have warming featured food , but stew’s cozy factor goes way beyond protecting you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the greatest comfort food, no matter the weather.