4 boneless, skinless chicken breasts
1 tablespoon minced garlic (3-4 cloves)
2 cans (14.5 oz. ea.) chicken broth
2 cups dried black beans
2 cans (14.5 oz. ea.) Mexican style stewed tomatoes
1 cup salsa
1 teaspoon cumin
1/4 teaspoon black pepper
1/2 teaspoon ground dried oregano
1/2 teaspoon ground dried thyme
2 cups shredded Mexican blend cheese
1 tablespoon lemon juice
3 hard cooked egg, garnish, optional
Chopped fresh cilantro, optional
Flour tortilla, optional
Preferably, cover beans with cold water and soak overnight. Drain and discard soaking water.
Cut chicken breasts in fourths; place chicken, garlic, broth, beans, tomatoes, salsa, cumin, black pepper, oregano and thyme in a crock-pot. Be sure crock pot is at least half full. Cover, cook on low 8-10 hours, or until beans are tender.
Add lemon juice to soup; if desired, partially mash beans with a fork by pressing against the sides of the crock pot – be careful not to overly stir and shred chicken. Spoon beans and chicken into serving bowls. Add shredded cheese, garnish with chopped hard cooked egg, and chopped cilantro. Serve with warm flour tortillas. Serves 10.
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