Fall is officially here in NH, in the 60’s, sweatshirts are out & leggings are a staple so the crockpot has officially been whipped out. If you don’t have one, I love this one cause you can put it on the stove top to brown the onions/ garlic…If you’re willing to spend a bit more, this one w/ the cast iron insert is larger and could be put in the oven too!
Ok on to the recipe…whip out your blanket scarves & football attire cause this soup would be the PERFECT for football sunday or post apple picking dinner with the fam.
Share if me on Instagram if you end up making it using #blrecipes or tagging @blissfullylively
Spicy Chicken Bean Soup
REAL LIFE: Excuse the photo, roughing it around here until I get all my beautiful cutting boards & backdrops unpacked…I give it MONTHS ;)
3 jalapeno peppers, diced & browned
2 tbsp olive oil
4 cloves of garlic, minced
1 whole yellow onion, browned
1 tbsp cumin
1 1/4 lb organic free range boneless skinless chicken breast
1 small can roasted chilies
2 cans cannelini beans, drained & rinsed
2 cans corn drained & rinsed
2 cans black beans, drained & rinsed
2 cups unsalted chicken stock
salt & pepper to taste
Add cast iron crock pot to stove on medium high, add in olive oil. **Steps 1 & 2 can be skipped & if you’re feelin’ lazy just throw the garlic, jalapeno & onion in the bottom of the crockpot, no need to brown
Dice onion, garlic & jalapeno, add to crock pot & cook until browned.
Return insert to crockpot holder.
Add in chicken breasts to bottom of crock pot.
Add in Cumin & roasted red chilies
Drain and rinse corn & beans and add to crock pot
Top with chicken stock & salt & pepper.