Slow Cooker Chicken and Black Bean Soup
Servings: 5
Total Time: 7 hours
Ingredients
4 cups water
4 chicken thighs, bone in, skin on
2 poblano peppers, roasted, skinned & seeded and chopped
2 serrano peppers, sliced
1 cup yellow onion, chopped
1 cup red bell pepper, chopped
3 cloves garlic, chopped
4 oz diced green chiles
1 tsp smoked paprika
1 tsp ancho powder
1 tsp cumin powder
1 tsp kosher salt
1/4 tsp black pepper
1/4 tsp liquid smoke
15 oz can black beans with their juices
2 TBSP cilantro, chopped
1 avocado, peeled, skinned and sliced
Directions
1. In a slow cooker combine the water and the chicken thighs, cook on HIGH for 3 hours or until the chicken is tender.
2. Remove the chicken thighs from the slow cooker and set aside.
3. Add the rest of the ingredients to the slow cooker and stir together.
4. Once the chicken is cool enough to handle remove the skin and bones and discard them. Shred the thigh meat and then add it back to the slow cooker.
5. Cover and turn the cooker to LOW and cook for 3 hours and up to 8 hours.
6. Garnish with chopped cilantro and avocado.
2. Remove the chicken thighs from the slow cooker and set aside.
3. Add the rest of the ingredients to the slow cooker and stir together.
4. Once the chicken is cool enough to handle remove the skin and bones and discard them. Shred the thigh meat and then add it back to the slow cooker.
5. Cover and turn the cooker to LOW and cook for 3 hours and up to 8 hours.
6. Garnish with chopped cilantro and avocado.
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