Our church has various potlucks and soup exchanges throughout the year for all the members of the congregation that want to go. It’s a nice chance to try out some other recipes and enjoy the company of some of our friends. I took this last time and it was a huge hit among most everyone. I passed a few copies of the recipe out even! They asked me to bring it again next time so I guess that means it’s a hit. Check out what they are saying about this recipe over at My Recipes:
“This was a great, spicy soup dish.”
This is my new favorite soup. I like to freeze it in single sized servings so I can have it whenever I want!
Ingredients
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 chicken thighs (about 1 1/2 pounds), skinned
1 cup chopped onion
1 (14.5-ounce) can Del Monte Mexican-style stewed tomatoes with jalapeño peppers and spices, undrained
1 (4.5-ounce) can chopped green chiles, undrained
1 (15-ounce) can pinto beans, rinsed and drained
1 (15-ounce) can Bush’s kidney beans, rinsed and drained
1/4 cup minced fresh cilantro
1/4 cup Daisy sour cream
Instructions
Combine cumin, salt, and pepper; sprinkle over chicken.
Place chicken in an electric slow cooker; stir in onion, tomatoes, and chiles. Cover with lid; cook on high-heat setting for 3 hours. Stir in beans. Cover; cook on high-heat setting 1 hour.
Place 1 chicken thigh in each of 6 soup bowls; ladle 1 1/4 cups stew into each bowl. Top each serving with 2 teaspoons cilantro and 2 teaspoons sour cream.
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Quick Tip: Replace the beans with quinoa noodles.
Thanks again to My Recipes for this light and tasty recipe.