Saturday, March 1, 2014

Slow-Cooker Chicken Churro Bean Soup


Yet another favorite at our house, this slow-cooker soup was invented one day in an attempt to recreate the churro beans at one of our favorite tex-mex restaurants.  Not only is it a healthy dinner, but it's super easy, and extremely flavorful!

2 tbsp olive oil
2 cans pinto beans (do not drain)
1 can chicken broth
about 2lbs of frozen boneless, skinless chicken thigh strips
1 can petite diced tomatoes
1 7oz can diced green chiles
1 cup chopped carrots
1 small onion, chopped
2 tbsp minced garlic
1-2 tbsp cumin
a dash of crushed red pepper
cilantro (I like a lot...about 2/3 cup), chopped
shredded cheese, optional

Add a liner bag to your crock pot, then dump all ingredients except the cilantro and cheese into the pot.  I stir it up, then cover and cook on high for 4-5 hours (or low all day).  You really can't over-cook this...so just make sure the chicken is good and cooked through.  About 30 minutes before serving, add in the chopped cilantro, stirring in and recovering.  When it's ready, you can serve as is, or top with shredded cheese.

For us, this makes four big bowls, and they're about 35 carbs each.  It reheats really well in the microwave, too.


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