MEDITERRANEAN CHICKEN & BLACK BEAN SOUP RECIPE

Mediterranean Chicken & Black Bean Soup Recipe image

Provided by á-382

Number Of Ingredients 16

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11/2 cups dried black beans, soaked overnight
4 cups chicken stock
1 large yellow onion, finely chopped
1 (15-ounce) can no-salt-added diced tomatoes, preferably fire-roasted
2 tablespoons tomato paste
4 cloves garlic, finely chopped
1 bay leaf
4 teaspoons ground cumin
4 teaspoons paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon ground pepper
2 pounds bone-in chicken thighs, skin removed, trimmed
1 (14-ounce) can artichoke hearts, drained and quartered, opt.
1 can corn, drained
1/4 cup halved pitted oil-cured olives
1/2 teaspoon salt

Steps:

Drain black beans and place in a 6-quart or larger slow cooker. Add 4 cups chicken stock, onion, tomatoes and their juice, tomato paste, garlic, bay leaf, cumin, paprika, cayenne and ground pepper; stir to combine. Add chicken. Cover and cook on Low for 8 hours or High for 4 hours. Transfer the chicken to a clean cutting board and let cool slightly. Discard bay leaf. Add artichokes, corn, olives and salt to the slow cooker and stir to combine. Shred the chicken, discarding bones. Stir the chicken into the soup. Serve topped with parsley (or cilantro).