Slow cooker Black Bean Soup with Chicken

Prep:30 min | Cook:8hr | Total:8hr 30min | Serves:4

Ingredients

  • 1 white onion plus more for topping
  • 2 poblano peppers, chopped
  • 1 15-oz can fire-roasted tomatoes
  • 1 lb dried black beans
  • 3⁄4 cup plus 2 Tbs cilantro
  • 2 tsp plus 1⁄2 tsp ground cumin
  • 4 cup chicken broth
  • Kosher salt and fresh ground black pepper
  • Juice of 1⁄2 lime plus lime wedges for serving
  • Hot sauce
  • 1 Tbs vegetable oil
  • 2 cups shredded rotisserie Chicken
  • Tortilla strips and crema, for topping

Directions

  1. Combine the white onion, poblanos, tomatoes, black beans, 3⁄4 cup cilantro and 2 teaspoons cumin in a 6- to 8-quart slow cooker. Pour in the chicken broth and 2 cups water; season with 1 teaspoon salt and a few grinds of pepper. Cover and cook on low until the beans are very tender, 8 hours.
  2. Use an immersion blender to puree the soup so that it’s mostly smooth with some whole beans remaining. Add the lime juice and a few dashes of hot sauce; season with salt.
  3. Heat the vegetable oil in a medium nonstick skillet over medium-high heat until shimmering. Add the chicken, remaining 1⁄2 teaspoon cumin and a pinch of salt.
  4. Cook, tossing, until heated through, 2 to 3 minutes. Remove from the heat and stir in the remaining 2 tablespoons cilantro.
  5. Divide the soup among bowls and top with the chicken. Top with tortilla strips, crema and more onion and hot sauce. Serve with lime wedges.
Source:Food Network