Falling for Soup

Fall in Texas. You never really know what you're going to get. Just last week, we were in the 90s. Kids were hanging around in the backyard. 

Then the 80s arrived, making walks in the woods/pastures much more inviting. Recent rains made it easy to see signs of wildlife. There were deer tracks.

Wild hogs had been on the move.

As were racoons.

And the pastures are filled with goat weed and bitterweed. 

But now... Fall has arrived! It's goodbye 80s and 90s, hello 50s and 60s. And that means my cravings for soup can finally be fulfilled and thoroughly enjoyed.

Yes, I have literally been craving this Southwestern Chicken Soup for weeks.

But soup just isn't the same when it's hot outside. At least not for me. 

It was only January when I first shared this recipe, but since we haven't thought about soup in months, I thought it was worth sharing again.

Here's what you'll need:

• 3-4 boneless, skinless chicken breasts (I used 3 this time)
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 - 3/4 tsp salt
• 1/2 tsp ground black pepper 
• 1 - 28 oz can diced tomatoes (I used the petite diced)
• 1 - 10 oz can Ro-tel diced tomatoes with green chilies (they have original, mild and spicier varieties; I use original, but it you want the flavor but not the spice, use the mild)
• 3 cups chicken broth (I prefer the low-sodium variety)
• 1 - 15 oz can black beans, drained and rinsed
• 1/2 cup tomato paste
• 1 onion, chopped
• 1 bell pepper, seeded and chopped
• 1-2 cups frozen corn

Place the chicken breasts in the bottom of a CrockPot or slow cooker.

Sprinkle with chili powder, cumin, salt and pepper.

Add tomatoes, Ro-tel, chicken broth, black beans tomato paste, onion and bell pepper.

Stir, trying not to disturb the chicken.

Cover and cook on high for 5 hours or low for 8 hours.

See, I told you it was easy. Now you have the rest of the day to knockout your to-do list.
Approximately and hour to an hour and a half before cooking is done, stir in the frozen corn.

You could add it at the beginning, if you prefer, but I like a little crunch to my corn.

When cooking time is up, remove chicken breasts and shred the meat.

Return meat to slow cooker, stir and serve.

Perfect for a cool fall day or a bone-chilling winter night.

Now it's your turn. What's cooking in your neck of the woods?

Three-time Carol Award finalist, Mindy Obenhaus lives on a ranch in Texas with her husband, the youngest of her five children and two dogs. She's passionate about touching readers with Biblical truths in an entertaining, and sometimes adventurous, manner. When she’s not writing, she enjoys cooking and spending time with her grandchildren. Learn more at www.MindyObenhaus.com