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Texas Black Bean Soup

In a crock pot or Dutch oven, combine:
2-15 ounce cans of black beans, rinsed and drained
½ tsp. dried minced garlic
2- 4 oz. cans chopped, green chilies
1 tsp. ground cumin
1 Tblsp. Chili powder (or more!)
1 pound boneless, skinless chicken breasts, cooked and chopped.
3-14 ½ oz. cans chicken broth
1-15 ounce can Mexican stewed tomatoes, cut up
1- 15 ounce can diced tomatoes with green chilies
1-11 ounce can Mexicorn, drained
4 green onions, thinly sliced

Simmer together for ½ hour and serve.
- or -
Cook in crock pot on low for 8 to 10 hours or on high for 4-5 hours.

Makes 2 ½ quarts or 8-10 servings.

-Replace chicken broth with vegetable broth and omit chicken to make a great vegetarian soup.
-Use only 1 can of broth if your family prefers more of a stew

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