Smoky Crockpot Black Bean Soup, Trim Healthy Mama E
I love using my crockpot. I love being able to throw some ingredients in a pot, go about my day and come back hours later for a delicious meal. This soup has just the right mixtures of spices and seasonings. I am always searching for trim healthy mama E meals that are family favorites and easy. This one was perfect. I am not a huge fan of partially crunchy veggies when they should be soft so I saute the veggies first before adding to the pot. You don’t have to if you don’t want to, just dump everything in at the same time. I also add about 2 teaspoons of olive oil to the skillet. When the oil is gone, to keep the veggies from burning, add some water, a little at a time, until they are cooked enough. You can easily make this a crossover for your kids with sour cream and shredded cheese.
Smoky Black Bean Soup in the Crockpot, Trim Healthy Mama E
Ingredients
- 3 Medium Boneless Skinless Chicken Breasts
- 3 Cans Black Beans rinsed and drained
- 1 Can Diced Tomatoes and Green Chilies
- 3 C Chicken Broth or water
- 1 Medium Onion diced
- 1 Medium Bell Pepper diced
- 2 Celery Stalks chopped
- 1-2 Carrots chopped
- 1 1/2 t Minced Garlic
- 1 t Salt taste before serving and add more if needed
- 1/2 t Black Pepper
- 1 t Chili Powder
- 1 t Smoked Paprika
- 2 t Cumin
- Toppings:
- Chopped Cilantro
- Diced Green Onion
- NonFat Greek Yogurt
Instructions
- Place diced veggies in a skillet. Saute with a little olive oil over medium heat, until soft. If the skillet gets dry, add a little water to the skillet so they don’t burn. Keep adding a little water until they are soft. This allows you to keep this meal in E mode without adding too much fat. I think I remember Graham Kerr using this technique on his cooking show.
- Dump everything into your crockpot. Cook on low for 5-6 hours. When it is done, remove your chicken breasts and cut into small pieces.
- Optional, use a blender or immersion blender to blend up some of your veggies or even all of them.
- Serve hot.
