Spicy Chicken and Bean Soup — an original recipe
We’ve been eating a lot of soup lately. I think it’s because I can make a large batch of soup and it’s ready to fit into our busy lives. Last night, I picked up a few chicken breasts before coming home. I knew I had a package of Bob’s Red Mill Black Bean Soup Mix in the pantry and these two ingredients would be the basis for soup for this weekend.
Calling it a “soup mix” feels a bit of a misnomer. This soup mix contains just four ingredients: black beans, black-eyed peas, navy beans and pearled barley. You still need to add your own spices, even. It was a handy pre-mixed amount and these beans didn’t need to be soaked overnight so they do work better for someone that doesn’t plan their meals ahead.
I used my slow cooker to make this soup. I did end up also using a frying pan and a large mixing bowl, so there were still dishes to do, but somehow, I gravitate to making soup in my slow cooker when I can.
This soup is spicy, but it may be partially due to the hot salsa that I used. You could adjust it for your tastes by using milder salsa and possibly less jalapeno. If you had other vegetables on hand, such as peppers, you might consider adding them in. I served it with shredded cheese on top.
2 cups of Bob’s Red Mill Black Bean Soup Mix (no need to soak them)
6 cups chicken broth
4 slices dried jalepeno, crushed (you could use fresh or pickled)
4 chicken breasts, cut into bite-size chunks
1 clove garlic
1 onion, diced
2 carrots, diced
1 cup tomatoes, diced
1 cup salsa
1 cup frozen corn
2 Tablespoons olive oil
1 tsp cumin
1 tsp chili powder
Dash of cayenne pepper
Add 1 Tablespoon olive oil to a frying pan. Cook onions and carrots over medium heat until softened. Put into slow cooker, along with garlic and beans.
Put diced chicken, 1 Tablespoon olive oil and spices into a bowl and stir to coat the chicken. Move chicken into the frying pan and just brown on the outside to add flavor. Put chicken into slow cooker. Add chicken broth and remaining ingredients except the corn.
Cook on high for about 3 hours, then add the corn. Cook an additional hour. (If you have more time, this soup could be cooked longer on the low setting.)