This is really good and can be a complete dinner!!! Give it a try, pretty simple too.
water 10 cups
chicken bouillon cubes 6
beef bouillon cubes 4
can of Goya Chiles Chipotles 7 oz.
can of black beans 15.5 oz.
garlic bulbs 3
raw chicken breasts 2
celery 2 sticks
carrot peeled 1
red bell pepper 1/2 diced fine
green bell pepper 1/2 diced fine
green onion 2 sliced both white and green
salt and pepper taste
parboiled rice 1/2 cup
cumin 1/2 teaspoon
paprika 1/2 teaspoon
chili powder 1/2 teaspoon
garlic powder 1/2 teaspoon
onion powder 1/2 teaspoon
cilantro 1 teaspoon
flour tortillas cut in half and julienned
Add water to the Crock Pot and bouillon cubes. Add 2 chicken breasts. (rinse first) Add all seasonings and set Crock Pot to fast mode for 4 hours.
In a food processor add your can of Chipotle Peppers, cut carrots, cut celery, chopped onion, garlic and process. Process fine. Example below. Add all of this to Crock Pot.
At the 3 hour mark. Take chicken out. Add black beans, rice, diced pepper, and green onions. Cut/Shred Chicken and add back to the Crock Pot. Let soup finish for the final hour.
Prep your tortilla strips by cutting flour tortillas. Example below. 15 minutes before soup is ready deep fry strips and lightly season with salt. You can buy them in the store already done if you want.
When soup is finished add a dollop of sour cream and garnish with green onion and crispy tortillas. Its spicy, enjoy! Jason