Black Bean and Chicken Stew

I love this recipe because you can do this in your crock pot or leave it on low or simmer all day. I didn't even need to thaw out my chicken (if you have less time, you probably should, though.) I found this from Woman's Day magazine, but I tweaked it quite a bit to fit my tastes. It tastes great with cheese quesadillas or homeade rolls. -Christine

Black Bean and Chicken Stew

6 cups chicken broth

1 red onion, chopped

2 cans black beans

4 cloves of minced garlic

1 small can of diced green chilis

1 can of refried beans

1 cup corn

2 tsp ground cumin

1 tsp chili powder

1 pound of boneless, skinless chicken breast

GARNISH:

sour cream

chopped tomatoes

chopped cilantro

shredded cheese

1. In a 6-qt slow cooker, combine the chicken broth, onion, garlic, chiles, green chilis, chili powder and cumin.

2. Add the black beans, refried beans, corn and chicken; cook, covered, until beans are tender and chicken easily pulls apart, 8 hours on low or 6 hours on high.

3. Transfer chicken to a bowl and, using a fork, break into large pieces. Optional: Using a blender, purée half the soup.
4. Stir the meat back into the soup and adjust the seasonings to your taste. Serve with the garnishes.

Tip: To freeze leftovers, cool the soup to room temperature, then ladle into freezer-safe containers or resealable bags and freeze for up to 3 months. To thaw, place the container or bag in the refrigerator and let sit overnight. To reheat, transfer the soup to a pot. Cook covered, over medium heat, stirring occasionally, until heated through, 15 minutes.