Recipe by Vino Girl
This soup has a good chili flavor and is simple to pull together even when the refrigerator is looking pretty bare. I do substitute fresh ingredients when I have them and the time to prepare them, but I list canned ones here for convenience (and they do taste pretty good anyhow!). I leave the seeds in my chili pepper, but take them out if you want a milder taste, and adjust the seasonings accordingly as well. This soup is very flexible - it's a good way to use up leftover chicken, beans and corn, and I believe you could use ground beef or turkey or TVP in this just as easily as chicken breast. I found a 6 can soup recipe on the web, but I altered it so much that it became something new, and this is the result.
Top Review by steven4
This soup was fabulous! My extrememly picky 2 1/2 year old had 4 helpings of it (she normally won't even finish one serving of anything!). I made some minor adjustments based on lack of what I had and wanting some more veggies (hominy, carrots, celery) and I didn't use the chile pepper but replaced with a can of green chile's and I used chicken breasts that I cooked. I'm passing this one on to everyone I know!
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (14 1/2 ounce) can diced tomatoes
- 1 (15 1/4 ounce) can whole kernel corn
- 1 (12 1/2 ounce) can chicken breasts
- 1 (8 ounce) can tomato sauce
- 1 (14 ounce) can chicken broth
- 1 onion, chopped
- 1⁄2 green bell pepper, chopped
- 1 chili pepper, chopped
- 4 garlic cloves, minced
- 1⁄4 teaspoon ground cayenne pepper
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 1⁄2 tablespoons dried parsley
- 2 tablespoons fresh lime juice
- fresh ground black pepper, to taste
- shredded cheddar cheese (optional) or monterey jack cheese (optional) or monterey jack pepper cheese (optional)
- sour cream (optional)
- tortillas (optional) or corn chips (optional)
Directions See How It's Made
- Drain and rinse the beans and place in a 6 quart crock pot.
- Add the chicken, corn, and tomatoes with their juices to the beans.
- Add the remainder of the ingredients and stir.
- Cover and cook on low for 6 hours or more.
- We like this better the second day, and really don't think it can be overcooked!
- Serve the soup in large bowls and top with cheese, sour cream, and/or chips, if desired.