What to do when you buy a Costco or grocery store rotisserie chicken and have leftovers? SOUP.
This will easily feed 4 to 6 people as a main course. The ingredients list seems long, but it can be simplified by making the changes noted in red.
Chicken Tortilla Soup
- 1 Rotisserie chicken (half chicken is enough)
- 1 15-ounce can Black beans (drained)
- 2 Carrots
- 2 Celery stalks
- 3 tbsp Cilantro, fresh
- 2 cups Corn, frozen (1 small can or corn or more)
- 3 Garlic cloves
- 1 Lime, wedges
- 1 cups Peas, frozen (1 small can of peas)
- 1 Poblano peppers (Optional)
- 1 Red onion
- 1 Reserved red onion
- 28-ounce can Tomatoes
- 4 cups Chicken broth
- Salt and freshly ground black pepper
- 3 tbsp Taco seasoning (see elsewhere o the blog for homemade taco seasoning)
- 1 tbsp Olive oil, extra-virgin
- Crispy tortilla strips or crushed tortilla chips
- 1 Jalapeno, seeded and minced
- In a large pot, heat the olive oil over medium heat. Add the onion, carrot and celery, and sauté until the vegetables start to become tender, 5 to 6 minutes. Add the Poblano peppers and cook until the vegetables are very tender, 6 to 7 minutes more. Add the jalapeño and garlic, and continue to cook until fragrant, 1 minute more.
- Season the vegetables with the taco seasoning, then stir in the tomatoes and chicken broth. Bring the soup to a simmer over medium heat. Reduce the heat to low and simmer until a good flavor develops, 20 to 30 minutes.
- Stir in the chicken, black beans, corn and peas. Return the soup to a simmer. Season with salt and pepper. Serve with tortilla strips and just maybe, a touch of sour cream.
Took this recipe off of Pinterest – Mom on Timeout, since I had all of the ingredients at hand and felt like a lazy dinner. I am not a fan of BBQ sauce so I omitted it entirely at first. I also changed the amount of beans as you can see by the red… My slow cooker often seems to cook in less time, so I checked it after 3 hours and it was done as well as I like it.
Slow Cooker Kielbasa and Barbecue Beans (Author: Trish – Mom On Timeout)
- 2 large can black beans, drained and rinsed (originally 2 – 15 oz. cans)
- 1 15.8 oz. Great Norther beans, drained and rinsed (instead of two)
- 1 15.25 oz. can kidney beans, drained and rinsed
- 1 onion, diced
- ½ cup barbecue sauce (omitted and it made no appreciable difference)
- ¾ cup ketchup
- 1 tbsp Worcestershire sauce
- 1 tbsp mustard
- 1 tsp chili powder
- 1 tbsp apple cider vinegar
- ½ cup maple syrup
- ¼ cup molasses
- 1 14.5 oz. can chicken broth
- ½ lb. bacon, cooked, cut into bite size pieces
- 2 lbs. Kielbasa, cut into bite size pieces (or less)
- In a large slow cooker, add all of the ingredients except for the kielbasa and stir gently to combine.
- Place the kielbasa on top and cover with the lid.
- Cook on low for 6 to 8 hours or high for 4 to 5 hours. (I found it was done on low after 3 hours and kept it on warm for 2 more).
I recommend the low setting for this recipe because on high, the beans tend to get dried out. If you need to cook on high due to time constraints, monitor the beans and add more broth or water if necessary.
Bonus day today as I have two similar recipes, one of which originated from our “sister” Jean in Peterborough, Ontario. She served it while we were visiting for her sons wedding in August. It has a great fresh taste when served with tortilla chips.
The second I ran across while waiting for Jeans recipe to arrive. The ingredients are very similar, with the exception of the avocado and the dressing.
- Corn and Black Bean Dip from Jean Johnston
1/2 cup sugar
3/4 cup apple cider vinegar
1/2cup olive oil
1 tbsp water
1 can lentils
1 can corn
1 can black beans, drained
1 cup each celery, green pepper and green onion
Jar of pimento ( I used red pepper because I didn’t have any pimento)
I added a few fresh spices. Her daughter suggested adding fresh cilantro which makes sense.
Mix all together and soak for at least 3 hours. Drain and serve.
2. Black Bean, Corn and Avocado Dip
Prep time: 15 minutes Yield: 20 servings Serving size: 1/4 cup
- 15 oz can black beans, drained + rinsed
- 15 oz can yellow corn, drained + rinsed
- 2 avocados, cut in half, pitted + cubed
- 1 red onion, diced
- 1 red bell pepper, chopped
- ⅓ cup white wine vinegar
- ¼ cup fresh cilantro, chopped
- 1 Tbsp garlic, minced
- 2 tsp olive oil
- 1 tsp ground cumin
- juice of one lime
- salt and pepper, to taste
- Place all ingredients in a medium size bowl and mix until combined.
- Refrigerate until ready to serve.
Let me know if you try either of these at your next event…
This is a recipe from my friend, John. He was nice enough to send me home with a big bowl of it the other night. It is awesome!! Beware that it can be addictive….. thanks so much John for being so considerate, as always. I’ll have to make this for Larry when he gets back from the cold North, fer sure….
SLOW COOKER CARIBBEAN BLACK BEAN CHILI
Black Beans (or any natural about 1/2 a bag) sorted and soaked overnight, drain water.
Place in slow cooker, cover with water. Liquid should be about to top after veggies are added.
Add a bay leaf, 2 chicken bouillion cubes, a can of chopped tomatoes.
Saute vegetables before adding to the cooker – Onions, a colorful pepper variety, carrots, jalapeno, celery. (As much as you like and your crockpot can hold. )
Add fresh garlic 3-4 cloves.
Add spices when veggies are a bit cooked. (Recipe calls for Jamaican Jerk seasoning). Use your favorites!
Add juice one lime, then toss all in the pot and cook on high 6 hours or til beans are done.
Taste later and adjust seasoning as you like. Spice it up if you want it spicier….
This recipe came to me via my friend’s blog “Learning Nutrition with Me“. The link is at the bottom of the page you are viewing.
Since you know we eat a lot of quinoa, and we had the beans and sweet potatoes, I decided to give it a try. It was great!!
As always, my changes are in red!
Black Bean, Sweet Potato, and Quinoa Chili with Smoked Chipotle (via LNWM)
Prep time: 10 mins Cook time: 30 mins Serves: 4-6
- 1 teaspoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced small
- ½ teaspoon turmeric
- ¼ teaspoon cinnamon
- pinch of nutmeg
- 1 teaspoon cumin
- 2 teaspoons chili powder
- 1 teaspoon Smoked Chipotle Tabasco sauce ( I just used regular Tabasco since I did not have the chipotle version)
- salt, to taste
- 1 can (15.5 oz) low-sodium tomato sauce
- 2 cups cooked quinoa (this made it really thick, so adjust downwards)
- 2 can black beans (15.5 oz), drained (I left the juice in there)
- 4 cups low-sodium vegetable stock, plus more to thin if desired
- 1 large sweet potato, peeled and diced into small cubes
- 1 cup plain greek yogurt
- 2 teaspoons Smoked Chipotle Tabasco sauce, plus more if desired
- ½ teaspoon honey
- ¼ teaspoon dijon mustard
- Heat the olive oil in a medium pot over medium-high heat. Add the onion, garlic, carrots and salt; saute for 5 minutes or until onions become translucent.
- Add the entire can of tomato sauce to the pot. Next add the black beans, vegetarian broth, all spices, and quinoa. Bring to a boil; reduce the heat to medium, add diced sweet potatoes. Cover and simmer for 30 minutes, or until potatoes are tender. Taste and adjust the seasoning if needed.
- Make the smoked chipotle yogurt – combine tabasco sauce, honey, and dijon mustard in a medium bowl.
- Spoon chili into bowls and add yogurt sauce on top. Enjoy!