Crock Pot Chicken and Black Bean Soup

• black beans, rinsed and drained↗2 ounces

  (15 ounce) cans

• chicken broth↗3 1⁄2 cups
• medium tomatoes and green chilies2 ounces

  (10 ounce) cans

• red bell pepper, minced↗1
• diced onion1⁄4 cup
• carrot, diced↗1
• diced green chilies4 ounces
• ground cumin↗2 tablespoons
• dried ancho chile powder↗2 teaspoons
• garlic powder↗2 teaspoons
• onion powder↗1 teaspoon
• oregano↗1 teaspoon
• large skinless chicken breasts, uncooked↗2
• chopped cilantro (optional)1⁄4 cup

  (optional)

• medium scallions, diced↗2
• cup corn (optional)↗1⁄2
• cup mushroom (optional)↗1⁄2
• cups salsa (thick and chunky is best)2

Step-by-step instructions

1. 1

   Place one can of beans and 2 cups of chicken broth in a blender and puree. Place bean puree in crock pot.

2. 2

   Into the crock pot, add remaining beans and chicken broth along with the tomatoes, bell pepper, green chiles, cumin, chile powder, garlic powder, onion powder, oregano, corn (optional), mushrooms (optional), salsa, and chicken breasts.

3. 3

   Set slow cooker to high for 4 hrs or to low for 6-8 hrs (I do mine on high).

4. 4

   After it's done, remove and shred chicken (with 2 forks - it will just fall apart) and return it to the crock pot. Add the cilantro and scallions.

5. 5

   Adjust to taste with salt and cumin (and hot sauce if you like).

6. 6

   Serve hot with lime wedges and a dollop of sour cream if you wish.