Chipotle Chicken Black Bean Soup (Slow Cooker Recipe)

It's been awhile. I have graduated college, been accepted into two medical schools, and am currently juggling three part time jobs. With all of these things going on along with the cold weather, a little comfort food is needed.

This was a brain child of mine that came from my wanting to use a sweet potato in something. Since peeling takes a bit of time and my sweet potato was lumpy, I decided to leave the skin on. Because it is the winter time, I was thinking what better food than soup? I normally add hot sauce to soups, therefore I decided to add a ton of spice to this soup so I would not have to add more later on.

Warning: this is some seriously spicy stuff. If you do not like things too hot, I would omit the chili powder and cut back on the chipotle peppers. However, if you like to spice up your life, this soup is for you.

Aside, this recipe has over 30g of protein and more than 30% of your recommended fiber. This will not only fill you up but also keep you full.

Chipotle Chicken Black Bean Soup

Ingredients

1 lb. raw chicken breast

1 medium sweet potato (400 grams), chopped 

1 white onion, sliced

1 15 oz. can of black beans, rinsed and drained

1 7.5 oz can of chipotle peppers in adobo sauce, chop the peppers and save the sauce

4 cups low sodium chicken broth

2 cups water

1/2 tbsp. chili powder

1/2 tbsp. coarse ground black pepper

Directions

1. Add the chicken to the bottom of the slow cooker.
2. Pour in the broth and water and spices, stir slightly.
3. Add in the rest of the ingredients, stir slightly.
4. Cook on HIGH for 4 hours, or LOW for 8 hours.
5. Enjoy.

Nutritional Information (6 servings, one serving is about 1 3/4 cups)

Calories 281, Fat 4g, Cholesterol 65mg, Sodium 537mg, Carbohydrates 29.1g, Dietary Fiber 7.7g, Sugars 5.1g, Protein 31.0g