26
Oct
Add Worcestershire sauce Tabasco sauce smoked chicken beans broccoli florets. Add onion and season generously with salt and pepper.
Lay chicken thighs on top and add garlic green chiles Rotel and jalapeño if using to the slow cooker.
Chicken and black bean soup recipe. Ingredients 34 cup chopped celery 1 medium onion chopped 1 tablespoon canola oil 3 garlic cloves minced 3 cans 14-12 ounces each chicken broth 2 cans 15 ounces each black beans rinsed and drained 1 jar 16 ounces salsa 1 cup cubed cooked chicken breast 1 cup cooked long grain rice 1. Sprinkle cumin garlic pepper on top of chicken and stir until chicken is cooked through. Add onion and bell pepper saute briefly.
Add 12 can of diced tomato with chiles I freeze the other half for another day beans drained water bullion and corn. Simmer for 20 minutes. Instructions Heat olive oil in a large saucepan over medium-high heat.
Add onion and season generously with salt and pepper. Sauté until softened about 3-5 minutes. Add hot chicken stock and reduce by one-third.
Add Worcestershire sauce Tabasco sauce smoked chicken beans broccoli florets. Simmer for 5 minutes. Add cream simmer for 5 minutes more and season to taste thickening with cornstarch is desired.
Drop in remaining butter piece by piece stirring until melted and serve immediately. Heat oil in a large soup pot over medium heat. Add onion poblano and 1 tsp salt.
Cook stirring often until onion is soft 7 to 10 minutes. Add garlic red pepper both chili powders and cumin. Start by putting chicken salsa broth and vegetables into your crock pot.
For the vegetables I used a stew mix and a pepper and onion mix. You can use whatever variety of frozen vegetables you like. Season to your taste with salt pepper and hot pepper.
Rinse and drain beans and place in the bottom of a large 7- to 8-quart slow cooker. Lay chicken thighs on top and add garlic green chiles Rotel and jalapeño if using to the slow cooker.