Ingredients
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1 (15 ounce) can black beans, drained and rinsed
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1 (15 ounce) can kidney beans, drained and rinsed
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1 (14 1/2 ounce) can diced tomatoes
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1 (15 1/4 ounce) can whole kernel corn
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1 (12 1/2 ounce) can chicken breasts
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1 (8 ounce) can tomato sauce
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1 (14 ounce) can chicken broth
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1 onion, chopped
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1 chili pepper, chopped
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4 garlic cloves, minced
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1/4 teaspoon ground cayenne pepper
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1 teaspoon ground cumin
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1 teaspoon chili powder
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1 1/2 tablespoons dried parsley
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2 tablespoons fresh lime juice
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fresh ground black pepper, to taste
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monterey jack cheese or monterey jack pepper cheese
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sour cream
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tortillas or corn chips
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1/2 green bell pepper, chopped
Instructions
- Drain and rinse the beans and place in a 6 quart crock pot.
- Add the chicken, corn, and tomatoes with their juices to the beans.
- Add the remainder of the ingredients and stir.
- Cover and cook on low for 6 hours or more.
- We like this better the second day, and really don't think it can be overcooked!
- Serve the soup in large bowls and top with cheese, sour cream, and/or chips, if desired.