Black Bean and Chicken soup

Frost is in the air and the smells of comfort food come from the kitchen....

In my neck of the woods we are getting our hard frosts, the nights get down right cold.  It's time to visit the area pumpkin fests where the Atlantic Giants come to get weighed, the annual do or die day when all the endless work of the growing season culminates in one day for area pumpkin growers, weigh off. 

The Nekoosa Giant Pumpkin Fest, held in Nekoosa, WI annually on the first Saturday of October.  Local pumpkin growers come to show off the fruits of their very hard labors.  

 The colours are peaking, and going past peak.  This is the time of the year when we get back to baking and roasting.  When the killing frost comes, comfort food is king.  Here's a great recipe from lowfatlifestyle.com for a great soup to warm you up after a chilly day.

Black Bean Chicken Soup
Serve with baked tortilla chips and a green salad.

Serves: 12

• 1 pound black beans, soaked, cooked, and drained
• 1 pound boneless skinless chicken breasts, cut in bite size pieces
• 1/2 teaspoon cumin powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 2 large onions, diced
• 2 - 14.5 ounce cans diced canned tomatoes (use juice from one can only - drain other)
• 2 cups frozen yellow corn kernals
• 2 - 14 ounce cans fat-free chicken broth
• 2 tablespoons cumin
• 2 tablespoons garlic powder
• 1 - 2 teaspoons fresh ground black pepper

Sprinkle chicken pieces with 1/2 tsp cumin, 1/2 tsp garlic powder, and 1/4 tsp black pepper. Cook on medium high heat in a cooking oil sprayed non stick skillet, until chicken is cooked through and lightly browned, or about 5-7 minutes.

Combine all ingredients and cooked chicken in crockpot.

Stir well, and taste to make sure spices are how you like them. Cook on high heat one hour, then on low for 3 to 4 hours. Add a jalapeno if you like it hot!

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