When you’re a New Englander there are winter days when you can’t leave the house. Like today, when hurricane Juno is rocking the Northeast and those of us in the Boston area are getting pummeled with 3′ of snow accompanied by high winds. Driving is impossible and the only option for escape is to snow shoe to our neighbor’s house armed with some serious plates of ready to share, homemade, comfort food.
Inspired by a recent 10best Boston Mexican restaurant list, I whipped up a “just in case the power goes out” slow cooker Mexican chicken soup. Simple and satisfying, this soup will warm you from the inside.
Start by chopping an onion, carrot, and pepper (color of choice) then sauteing vegetables before adding to the slow cooker. Add 2 cooked, chopped or shredded chicken breasts into the slow cooker along with one 32 oz container of chicken stock and a 15 oz can of fire roasted tomatoes with the juices.
Season with a tablespoon of cumin, 2 tablespoons of chili powder, 2 cloves of garlic, salt and pepper.If you like it spicy toss in a can of chopped green chiles or a chipotle pepper or two. Slow cook on low overnight (6 hours on low is plenty), then add a can of rinsed black beans and let sit in the pot on warm until ready to serve.
Spoon into serving bowls and top with a sprinkle of cheese, chopped avocado, cilantro, a dollop of sour cream and crushed tortilla chips and dig in throughout the day.