Hearty Black Bean Chowder - Crock Pot
photo by Andi Longmeadow Farm
- Ready In:
- 8hrs 10mins
- 1 medium onion, diced
- 1 (15 ounce) can black beans, do not rinse, drain
- 1 (15 ounce) can diced tomatoes
- 1 cup frozen corn
- 1 (14 ounce) can fat-free refried beans (the hot ones if you like spicy)
- 1 cup fat free chicken broth (or vegetable broth for vegetarian's)
- 3 tablespoons taco seasoning
- 1⁄2 - 1 teaspoon cayenne pepper
- 1⁄4 cup fresh cilantro, chopped (optional)
- 6 tablespoons nonfat sour cream (optional)
- Combine everything EXCEPT cilantro and sour cream in crock-pot.
- Cook on low for 8-9 hours. I like to turn crock-pot to high the last 20-30 minutes to allow soup to thicken.
- If using, top with 1 tablespoon of sour cream and sprinkle with cilantro.
Questions & Replies
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This was quick and easy, kids loved it. Instead of doing the crock pot I simmered it over medium heat on the stove. I didn't taste it, the three of them ate it all (they only weigh 110 lbs combined!) so it must have been really good. Thanks so much for a kid pleaser! I am a Marine wife, and when he's gone some nights it just seems like so much work to come up with dinners that make everyone happy!
This is exactly what I needed today to make something so easy and so good that stopping off at a Chinese pick-up would of been harder and not as tasty as this. I followed this pretty much as close to the recipe as I could get. The only small changes I made was 1) instead of a can of diced tomatoes, mine had some zesty jalapeno's in them 2) and added some pre-cooked grilled chicken breasts - shredded. 3) Instead of frozen corn, I had a can of white corn with chipolte by *Jolly Green Giant* There was and there is no need to change anything ~ it's perfection plus! Great recipe that I will make again! Made for *Everyday is a Holiday* April 2010
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