Confession: I strongly dislike baseball season. It’s not the sport itself that I have a problem with. It’s the fact that I have two young children who play on two different teams and–between the two of them–I would guesstimate that 93% of our family time is spent on one baseball field or another. And when we have to be out the door by 4:40 to make it to a game on time, dinner is a challenge. This is the time of year that I make nice with my Crock Pot.
Most recently, I discovered this delicious soup. It is so good, my friends, but the best part is that it can be thrown together in the Crock Pot and topped with all kinds of yummy fix’ins.
I made this version using dried beans and homemade chicken stock. I also included a generous amount of cilantro–in my opinion, it was that flavor that really kicked this soup up a notch. Unless you have a serious disdain for cilantro, I highly recommend not skipping that ingredient. When topped with avocado, green onions, additional cilantro and some crumbly cotija cheese, well, let’s just say you’ll be licking the bowl. I served my version with baked chicken taquitos on the side and the meal was a huge hit with the whole family.
- 6 c. chicken stock
- 3 c. dried black beans, sorted and rinsed
- 1/2 c. tomatillo salsa (salsa verde)
- 1/2 c. frozen corn
- 1 medium red or green bell pepper, diced
- 1 small red onion, diced
- 3 cloves garlic, minced
- 3 T fresh cilantro, chopped
- freshly-squeezed juice from 1/2 of a lime
- 1 t. salt
- 1 t. cumin
- 1/2 t. chili powder
- 1/2 t. smoked paprika
- 1/4 t. cayenne pepper
- chopped avocado
- fresh cilantro
- sliced green onions
- crumbled cotija cheese
- crushed tortilla chips
- Combine all soup ingredients in a slow cooker and stir to mix. Cook on high heat for 4 hours. Taste a bite and add salt if needed. If beans are tender and soup is done, change heat to low or warm. When you are ready to eat, top with chopped avocado, fresh cilantro, sliced green onions, crumbled cotija cheese and crushed tortilla chips.