As we begin to hunker down for the impending cold weather, we are craving dishes that will warm us all the way down to our toes. Obviously, my family members are not the only ones with cold extremities. I have received four requests for crockpot recipes in the past week. Still flexing its muscles from its successful slow cooking of our Family Crockpot Applesauce, my crockpot was up for the challenge. The inspiration for this recipe came from Sunset Magazine's Crockery Cookbook; however, I took several liberties with the recipe, adding tomatoes and black beans, and increasing the seasoning. The result was a flavorful, nourishing soup that took no more than time than chopping a few vegetables and browning some chicken. Mission accomplished.
In a large crockpot, I combined onions, carrots, and chipotle peppers, along with oregano, garlic, and black beans. To add an extra layer of flavor, chicken thighs are browned in a skillet for 2 minutes per side before being nestled into the crockpot. The final step is to add chicken broth, water, and canned tomatoes. Simply turn on the crockpot and let it do its magic.
During the last half hour of cooking, rice is added to the mixture to round out the soup. The final step involves removing the removal the chicken meat from the bones, stirring it back into the soup, and tossing in a handy of chopped cilantro. Brighten up the soup with a squeeze of lime and you have a filling meal that requires minimal effort.