I experienced a first today. An actual “grown up” snow day. Not since grade school have I stayed up late hoping for school (or in this case office) closings. But, thanks to the massive midwestern storm that decided to pummel the KC area, our office did officially close.
So, in true snow day spirit, we broke into our gigantic stash of art supplies and had a craft day. Our anniversary is this weekend, so I put together a project using elements from all of the cards we received from our wedding last year.
For lunch, what to do then create a perfect “warm up” soup! This slow cooker soup is true to its name…spicy! We have a seriously HUGE amount of hot sauces in our cupboard right now. Some ranging from the standards – Frank’s and Cholula – to not so standards – Pain is Good and a little black vile of what we think might be close to a death serum. BUT, have no fear, even if you have a severe dislike for spicy food, this recipe is easily modified to be safe for all taste buds.
- 3 cans black beans, drained and rinsed
- 1 (14.5 oz) can diced tomatoes
- 1 (4 oz.) can diced green chiles
- 2 cloves garlic, minced
- 16 ounces low-sodium chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon cayenne pepper
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon jalapeno pepper flakes
- 1 teaspoon hot sauce (we used habanero)
- 1 large bay leaf
- Optional additions: 1/2 cup cooked, diced ham (we used leftover pork tenderloin), 1/2 large onion diced, 1 cup corn, 1/3 cup chopped carrots and/or celery.
- Garnish: Fresh cilantro, sour cream, shredded cheese, and/or sliced avacado.
- In a large crock pot, mix together black beans, diced tomatoes, green chiles, garlic, chicken broth. (Also add optional ingredients now.)
- Mix together spices and add to soup mixture. Then add in hot sauce to desired amount and bay leaf.
- Heat on low for 4 hours. Serve soup hot with desired garnish. Store in an air tight container in the refrigerator for later consumption.