Slow Cooker Black Bean and Rice Soup with Lime and Cilantro

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, or more
• 1 T ground cumin
• 1 T dried oregano, preferably Mexican 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, or more

Directions

1. For the slow cooker version, add the black beans with their liquid to a small Crockpot, along with the tomatoes, stock, either chicken or vegetable, onion, garlic, cumin, oregano, Ancho chile powder, and Chipotle chile powder. Set it to low for 6-8 hours, or use high for 3-4 hours, until the tomatoes have mostly broken down and the beans are soft enough to begin losing their shape.
2. Once the soup is as thick and soft as you like it, switch the Crockpot to high if it has been on low. Stir in 1/4 cup rice, then continue cooking until the rice is tender, about 30 minutes.
3. Stir in the fresh lime juice and cilantro, and cook for 5 minutes longer. Serve hot, with extra fresh lime pieces for squeezing over each bowl and more cilantro if you’d like.
4. For the stovetop version, use 2 1/2 cups stock. Put the black beans with their liquid into a 3-4 quart saucepan, then add tomatoes, stock, either chicken or vegetable, onion, garlic, cumin, oregano, Ancho chile powder, and Chipotle chile powder. Simmer gently over low heat for about 60 minutes, or until the beans and tomatoes are very soft.
5. If the soup has cooked down a lot, pour in 1/2-1 cup water. Add the rice, then keep simmering for 30 minutes more, or until the rice is tender.
6. Stir in the fresh lime juice and cilantro, and cook for 5 minutes longer. Serve hot, with extra fresh lime pieces for squeezing over each bowl and more cilantro if you’d like.