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Southwestern Black Bean & Sweet Potato Soup

Embracing autumn in the Southwest, threw this soup together using chicken stock and leftover chicken from a homemade roasted chicken & local, organic veggies.

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Servings: 10

Prep Time: 00:20

Cook Time: 04:00

Main Ingredients

1 can low sodium black beans

1 medium tomato - vine ripe

1/2 onion - chopped

1 large sweet potato - peeled & chopped into 1/2 cubes

2 cup kale - shredded

1/2 poblano chili pepper - diced

2/3 cup diced grape tomatoes

1 serrano chili pepper - diced

3 Cloves garlic - diced

1/2 can adobo sauce (or sauce from chili in adobo)

2 cups chicken stock

3 cups water

2 tsp fresh lime juice

Spices

1 tsp ground cayenne pepper

1 tsp ground ancho chili

1 Dash white pepper

1 tbsp salt (or more to taste)

1 Dash ground coriander

1 Dash ground cumin

1 Dash ground cinnamon

Preparation

1Peel & chop vegetables.

2Throw all ingredients (except cooked chicken) into slow-cooker on high high - 4 hours or low for 6-8.

Add spices to taste. Ingredients are just a guide. Even though you are using fresh tomatoes, the adobo sauce and sweet potatoes have enough sugar to balance the acid of the other ingredients.

3Add lime juice and cooked chicken towards end to avoid overcooking.

Optional: Serve with fresh chopped cilantro, diced avocado, and warm tortillas.

Additional Notes

Make it fast! Substitute homemade roasted chicken and chicken stock with store-bought rotisserie chicken & stock.
Make it faster! Use rotisserie chicken leftovers & store bought stock. Use canned tomatoes instead of fresh.
Make it Vegan! Omit chicken and use vegetable stock in place of chicken stock.

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