Go Back
Print Pin

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.