Mexican Black Bean Chile
Very mild soup made with cooked and shredded chicken, beans.
- Preparing Time: 2 hours and 30 minutes
- Total Time: 4 hours and 3 minutes
- Served Person: 8
white meat free
gluten free
red meat free
dairy free
pescatarian
- 2 cups frozen corn
- 1 8 oz. can tomato sauce
- 3 cup cooked chicken, chopped or shredded
- 2 14 1/2 oz. canned chicken broth low sodium
- 1 16 oz. jar mild thick & chunky salsa i use pace
- 1 15 oz. can black bean drained and rinsed
- 1 15 oz. can pinto beans drained and rinsed
- 1 small zucchini, chopped into bitesize pieces
- 1 t. fresh minced garlic
- 1 to 2 t. chili powder
- 1 t. cumin
- Carbohydrate 9.51064346201 g
- Cholesterol 0 mg
- Fat 0.3218990462 g
- Fiber 1.13924281407507 g
- Protein 1.3953438003 g
- Saturated Fat 0.048397866468 g
- Serving Size 1 1 Serving (62g)
- Sodium 4.138447541 mg
- Sugar 8.37140064793493 g
- Trans Fat 0.041263694784 g
- Calories 42 calories
Combine all ingredients in crackpot. Bring to a boil On high, then turn to low, let simmer, until zucchini Is tender or when your ready to eat. You can serve with cheddar cheese on top.
