This recipe for simple blueberry muffins is fantastic. The key is to not over-mix the batter; the muffins taste better the less you combine. My children claim that you could use chocolate chips in place of the blueberries to make an even better muffin.
| Prep Time: | 15 mins |
| Cook Time: | 8 hrs |
| Total Time: | 8 hrs 15 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 pound cooked dark meat chicken
- 3 (15.5 ounce) cans black beans, drained and rinsed
- 2 (14 ounce) cans chicken broth
- 2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®)
- 1 (15.25 ounce) can whole kernel corn
- ½ large onion, chopped
- ½ cup chopped jalapeno peppers
- 2 cloves garlic, chopped
- 2 ½ teaspoons chili powder
- 2 teaspoons red pepper flakes
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- salt and ground black pepper to taste
- ½ cup sour cream, or to taste
Instructions
- Place chicken, black beans, chicken broth, tomatoes with green chile peppers, corn, onion, jalapeno peppers, garlic, chili powder, red pepper flakes, cumin, coriander, salt, and black pepper in a slow cooker; cook on Low for 8 hours. Serve with about 1 tablespoon sour cream on each serving.
- You can also cook on High for 4 hours.
Nutrition Facts
| Calories | 389 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 55 mg |
| Dietary Fiber | 14 g |
| Protein | 27 g |
| Saturated Fat | 5 g |
| Sodium | 1741 mg |
| Sugars | 3 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Very, very tasty and easy to make.
Love this easy, healthy, hearty soup. I didn’t add the jalapeño cause thought it would be too spicy for us. I was right …was perfect without it. Definitely will make this again. Make the cornbread to accompany it. You won’t be sorry. Perfect for a cold and snowy evening!
This was really yummy! I loved the spiciness.Great for start of fall!
great recipe followed almost exactly except I added extra chicken stock and whole onion and pressure cooked it ( I’m totally pressure cooking everything now) I only browned the chopped up thighs and sauteed the onions and jalapenos in olive oil then dumped everything in in pressure cooker 15 minutes manually with a slow release of 15 minutes. it’s awesome
Great base! I put all the ingredients in the crock pot and just covered with stock. in hour 4, I added heavy cream and shredded cheddar cheese. I served with sour cream in center and topped with green onion and cilantro and a squeeze of lime. It turned out a five star soup!! I will definitely make it again.
I halved this and used white chicken from a rotisserie chicken. My tomatoes had green peppers and onions in them, and I also added a half can of green chilies (in place of the jalapenos). I also added a small can of V8 juice. I cooked it about an hour or so on high in the crock pot, and then low, for a total of about three hours. Topped with shredded Mexican cheese blend. Spicy but good.
This is absolutely delicious soup! I always add white pepper — per Chef Paul Prudomme, it brings out the flavors in the other spices. He should know, I reckon! I have made this soup numerous times, and my husband always looks forward to it. We live in Southwest Florida, so it’s tough to find the weather to make a soup, let alone a spicy one. So, I’ll just turn down the AC and pretend it’s a nice fall evening outside so we can enjoy this tasty, mouth-watering soup.
I made this vegan by omitting the chicken components and instead using vegan chicken bouillon. It came out great!!
I took this to a church party. The soups were judged and I won the crowd favorite prize. Very tasty soup with lots of heat. Served with sour cream and 4 cheese mexican blend cheese. I did do a few little tweaks to the recipe though. I used a large (28 oz) can of chopped tomatoes and chili instead of the 2 10 oz cans. Plus, I added the juice of 1 1/2 fresh limes, 1 more can of chicken broth, 2 tablespoons of better than bouillon chicken soup base and 1 1/2 cups of cilantro lime rice. I will definitely make this again.
I love this soup! I had three guests and I’ve never had so many compliments. I will make this part of my regular rotation of meals, for sure. I did make a couple changes out of necessity. I knew that the jalapenos would make this too hot for us, so I left them out but added an extra teaspoon of chili powder. I had a carton of broth, but when I opened it, I found it had been tampered with before I got it, so that was out. I knew I needed to make up the amount of liquid that would have provided. I didn’t have any broth or bullion in the house, so I took the two Rotel cans and filled with water, swishing and adding to the pot. I figured that would at least provide a tiny bit of flavor lost by the absence of broth. Then, to have the full amount of liquid, I filled one of them again and poured it in. I didn’t have fresh garlic, so I used dried minced garlic. I think I remember I used one tablespoon. (Should have written it down!) I had no red pepper flakes in the house, so just did without them. Other than those changes, I fixesd everything the same. It was a wonderful combination of flavors. I even had calls later in the week with people complimenting me again as they ate the leftovers. Next time I make it, I will make sure I have everything to do it right, except I will probably still leave out the jalapenos. That would just be a little too much for me. I’m so glad I found this delicious recipe!
i made this once thinking: oh i wont like this really as i dont like soups::: WRONG !!!! i absolutely love this soup..have made it so many times now the recipe is in my head. just have to leave out the onions as i am allergic but everyone loves it in this family
A hearty and tasty soup. I halved the chili powder and added lime juice (one lime) and cilantro.
Loved this soup. First time I made it. I used three chicken breasts, raw, instead of the dark meat and I used a 32 ounce box of chicken stock. Everything I left the same. Served to my husband, brother and his wife and the went back for seconds. To me there is no better compliment.
This soup was delicious! I didn’t have Roitel tomatoes on hand, though I usually do, but did have some fire roasted tomatoes and a couple cans of chopped chilies. The chicken pieces I used were bone in because I think the bones add to the overall flavor. I will make it again.
I added one can of enchilada sauce for heartier broth. Before serving added tortilla chips and cheese on top. Family liked it! I will make again. Very tasty!
What an awesome soup! I made it as stated with a 1/3cup jalapeno. Love it!
This was DELICIOUS. mmmmm. I could have eaten it forever! So versatile too. My changes: instead of 3 cans of black beans I did 1 black, 1 red, and 1 white. Insread of 2 cans broth I did 1 broth and 1 cream of chicken soup. I also eliminated most of the heat. Fabulous. Loved it.
Very good! Just spicy enough.
Delicious, easy to cook, and easy on the wallet. Instead of using a slow cooker for several hours, I have been boiling it on the stove for 20 minutes. I’ve also added mushrooms and extra onions, and, In my experience, it’s better to add more spices and veggies than less. If you can’t eat beans, I have found that subbing them out for potatoes also works wonderfully. If you don’t have chicken broth, water works just fine.
This soup is simply sensational! I have made it 4 or 5 times so far, and I like it better every time I prepare it. It is my favorite recipe on Allrecipes.com so far. If you like spicy foods this is a real knockout!
We added banana, red, and green peppers to the mix. We love our veggies!