Cuban Black Bean Chicken Soup

• 1 lb cooked dark chicken meat
• 3 (15 1/2 ounce) cans black beans, drained and rinsed (available through www.cubancuisine.co.uk)
• 2 (14 ounce) cans chicken broth
• 2 (10 ounce) cans diced tomatoes
• 1 (15 1/4 ounce) can whole kernel corn
• 1/2 large onion, chopped
• 2 sliced carrots
• 2 sliced celery ribs
• 2 garlic cloves, chopped
• 1 teaspoon red pepper flakes
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon onion salt
• 1 lime
• salt & fresh ground pepper
• 1/2 cup sour cream (to taste)

1. Place chicken, black beans, chicken broth, tomatoes with green chile peppers, corn, onion, carrots, celery, garlic, red pepper flakes, cumin, coriander, salt, and black pepper in a slow cooker; cook on Low for 8 hours. Serve with about 1 tablespoon sour cream on each serving.

chicken meat, black beans, chicken broth, tomatoes, whole kernel corn, onion, carrots, celery, garlic, red pepper, ground cumin, ground coriander, onion salt, lime, salt, sour cream

Taken from www.food.com/recipe/cuban-black-bean-chicken-soup-494285 (may not work)