I love soup. And since I’ve declared 2010 to be “the Year I Will Lose My Baby Weight,” soup is a good way to fill myself up without blowing the rest of the day. Put this soup in your calorie counter of choice; you will be happy with the results.
I’m also doing this whole “Package Free by 2011″ thing, where I’m trying to cut down on pre-packaged foods (like canned beans). I’ve given you the amounts in cups, since I make mine from dry and stick them in the freezer. It’s ok to use cans; just get the amounts close. All my recipes are things I throw in the pot, anyway; I only post it when I get something right. Also, I only used 3 chicken thighs because I’ve resolved to eat less meat. You could probably double that, too.
If you have a small person who doesn’t like spice, cut the spices in half. It’s still a nice, warm soup, with just a little spice.
Put all this stuff in a 6 quart crockpot. Cook on high for 4 hours, or low for 6+ hours. Just before serving, pull out the chicken and shred it with a fork.
4 cups fat free chicken broth
3 chicken thighs
1 green pepper, chopped
1 small yellow onion, chopped
1 1/2 cups spinach, frozen
2 1/2 cups navy beans
2 tbsp corriander
2 tbsp cumin
2 tbsp cilantro
salt to taste (I used a lot. i like salt)
ultrasharp white cheddar cheese or sour cream, optional garnishes
