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Tuesday, January 15, 2013

Spicy Chicken Soup (with black beans and hominy)

Confession: I subscribe to the Rachel Ray magazine, "Everyday with Rachel Ray," and I love it.  I absolutely love it because all the recipes give me ideas for my own recipes.  Tonight I made a delicious stew/soup thing that was originally a soup in the latest issue of "Everyday."  I wanted to make it a little heartier and more main course so I made adjustments and voila!  It's fantastic, and less than 400 calories a serving- well before you add cheese.  

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This recipe serves two people for a very filling dinner. I like to cook it in a crockpot so it's about 6 hours of cooking time.

What you'l need:

  • ¾ lb chicken breast
  • 1 can white hominy
  • ½ cup dried black beans
  • 1 can diced tomatoes (I like mine with garlic)
  • 1 cup chicken broth
  • ½ yellow onion
  • 2 jalapeños

To be fair, you could probably use canned black beans, but I like that I can get a smaller portion from the dried black beans, and you only need to prepare in advance just a bit.  (Just soak the black beans over night in cold water and you'll be good to go.)

Place all the ingredients in your crock pot, make sure your chicken breasts are covered with the juices and everything. Cover the crockpot, set it to low and BAM, in 5 hours you can eat. Before serving use a couple of forks to pull the chicken so that it's distributed evenly throughout the stew/soup.

We like to add a little bit of shredded jalapeño jack cheese to the top just to add a little extra kick, but it's really good on its own.

The best thing about this recipe is that you can add whatever you want to it. Corn, peppers, other kinds of beans you name it, the world is your oyster. Now get cooking!


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