Nothing is better than having dinner practically done when you get home from work. I really need to start using my crockpot more during the work week. This soup has a bit of prep with chopping all the vegetables – so I prepped this on a Sunday afternoon for dinner on Monday evening. My husband works from home so he was able to turn the crockpot on around noon and dinner was ready by the time I got home. It is a really delicious and healthy soup. I will certainly be making this again! Enjoy!
- 1 large yellow onion, minced
- 1 red bell pepper, seeds and ribs removed, chopped
- 1 jalapeno, seeds and ribs removed, minced
- 6 garlic cloves, minced
- 1 Tbsp. tomato paste
- 1 Tbsp. vegetable oil
- 1 Tbsp. chili powder
- 2 tsp. ground cumin
- 1/8 tsp. cayenne pepper
- 4-6 cups low-sodium chicken broth
- 1 (14.5 oz.) can diced tomatoes, drained
- 1/4 cup Minute Tapioca
- 1 Tbsp. brown sugar
- 1 lb. boneless, skinless chicken breasts, trimmed of excess fat
- salt and pepper
- 2 cups frozen corn
- 1 (15-oz.) can black beans, drained and rinsed
- 1 minced chipotle chile in adobo sauce
- 1/4 cup minced fresh cilantro
1. Microwave the onions, peppers, garlic, tomato paste, oil, chili powder, cumin, and cayenne in a large bowl, stirring occasionally, for about 5 minutes, or until the vegetables are softened. Transfer to the slow cooker.
2. Stir the broth, tomatoes, tapioca, and sugar into the slow cooker. Season the chicken with salt and pepper and nestle into the slow cooker. Cover and cook until the chicken is tender, 4 to 6 hours on low.
3. Transfer the chicken to a large cutting board, and when it's cool enough to handle, shred into bite-sized pieces.
4. Return the chicken the slow cooker, stir in the beans, corn, and chipotle chile, cover, and cook on high until heated through, about 10 minutes. Stir in the cilantro, season with additional salt and pepper as needed, and serve.