Black Bean & Chicken Soup

Winter is here again. I am tired of the constantly changing weather. I would rather it be cold for the rest of the winter instead of this fluctuation. (Of course, I much prefer warmth and cold. I just hate freezing rain and black ice.) It has not been very cold this year; however, we have all forgotten what “real winter” feels like, I think.


Here is a recipe to warm your body and taste buds.

Adapted from Food Network Magazine: Great Easy Meals – 250 Fun & Fast Recipes

This a slow cooker recipe. It is so easy and tasty. Like a lot of soups and stews out there, it tastes better after a day.

1 large red onion, chopped
2 tbsp of canola oil
3 medium carrots, diced
4 cloves of garlic, minced
1 tbsp of all-purpose flour
1 lb of dried black bean, rinsed and drained
1 lb of ground chicken
2 tbsp of spices (combination of cinnamon stick, nutmeg, allspice, cloves, ginger)
A dash of red pepper flakes
Salt and pepper, to taste

  1. Brown the ground chicken with oil and set aside.
  2. Heat the remaining oil in the same pan and add onion, carrots, and garlic. Sprinkle with flour; cook and stir until slightly browned (~5 min). Add 2 tbsp of water.
  3. Transfer the mixture in step 2 to the slow cooker. Add the beans, meat, all of the spices, and 8 cups of water. Cook on low for 6 hours.
  4. Remove the cinnamon stick and cloves (if using whole cloves). Partially blend the soup with an immersion blender.
  5. You can serve with sour cream and lime wedges.

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