I only just discovered Cookin' Canuck last night but already it's one of my favorite blogs. In fact, 4 recipes from the site are already on my list to make this week. Yesterday I made Chipotle, Black Bean & Chicken Soup from that blog but I made some alterations. Please take a look at the original recipe before making mine in case you like any of the steps I skipped or changed.
1 small onion chopped
3 carrots peeled and sliced
1 large can of black beans rinsed
1 teaspoon of lime zest
3-4 garlic cloves smashed
1 teaspoon of dried oregano
1/2 can of chiptole in adobo
(with seeds and membranes removed, finely chopped and use all the sauce)
4 skinless chicken thighs (bone-in)
2 14.oz cans of whole tomatoes (or 1 28 oz. can)
2 packets of Goya Chicken Bouillion
5-1/2 cups of water
juice from half a lime
salt & pepper to taste
1/2 cup of rice
cilantro & fresh-squeezed lime juice for garnish
*You'll need a 6 quart Crockpot or Slow Cooker with the hour settings to make this.
The original recipe does not call for lime juice or lime zest but I added it to bring a fresh flavor to the soup.
The original recipe called for bone-in, skin-on chicken thighs that are pan seared before added to the pot. I'm making this recipe to use up some of my frozen skinless, chicken thighs so I opted to add the frozen pieces in without thawing or searing. I just didn't have time to defrost! Oops.
I added the thighs, whole tomatoes (with juice), lime juice, salt and pepper.
Instead of using 4 cups of chicken broth and 1 1/2 cups of water, I opted for 5-1/2 cups of water and two Goya packets of Chicken Bouillion. Since I'm on a tight budget and chicken broth can get expensive, I've been using Goya Bouillion instead. It's wonderful and I don't really miss the broth (the expense, the room it takes up, dealing with the cans/boxes, etc.). 2 packets makes up to 4 cups of broth.
I drown the whole thing with the water and the bouillion and I set the crockpot for 6 hours. At 5-1/2 hours I took out the chicken thights and removed the bones and cartilage. Then I shredded the chicken and put it back into the crockpot. I also added a half cup of rice to the soup, stirred and let that cook for the last half hour.