Slow Cooker Black Bean and Rice Soup with Lime and Cilantro
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Category
Soup
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Cusine
American
What do you need?
How to make?
Ingredients
2 cans black beans with liquid
2 cans petite diced tomatoes
1 1/2 cups chicken stock or canned chicken broth
1/4 cup finely chopped onion
1 tsp. minced garlic
1 T ground cumin
1 T dried oregano
1 tsp. ground Ancho chile powder
1/4 tsp. ground Chipotle chile powder
1/4 cup white long-grain rice
1/4 cup fresh lime juice
1/2 cup chopped fresh cilantro
Directions
In small Crockpot, combine beans, tomatoes, chicken or vegetable stock, onion, garlic, cumin, oregano, Ancho chile powder and Chipotle chile powder. Cook on low for 6-8 hours , until tomatoes are disintegrating and beans are starting to fall apart. When soup has reached the consistency you want, turn Crockpot to high if you were cooking on low. Add 1/4 cup rice and cook until rice is done, about 30 minutes. Add fresh lime juice and cilantro and cook 5 minutes more. Serve hot, with additional fresh lime pieces for each person to squeeze into soup and more cilantro if desired.
Increase the stock to 2 1/2 cups. Combine beans, tomatoes, chicken or vegetable stock, onion, garlic, cumin, oregano, Ancho chile powder and Chipotle chile powder in a 3-4 quart saucepan and simmer on low for about 60 minutes If the liquid has reduced quite a bit, add 1/2-1 cup water, then add the rice and simmer for 30 minutes more, or until rice is tender. Add fresh lime juice and cilantro and cook 5 minutes more. Serve hot, with additional fresh lime pieces for each person to squeeze into soup and more cilantro if desired.