Slow-Cooker Black Bean Soup

This spring can't decide if it wants to be Spring or Winter. Last week it was 80 degrees and today its 40 with a chance of snow. Go home, Winter, you're drunk.
So its cold, time to bring back something nice and warm - soup! This is an easy, dump-and-go, slow-cooker recipe.


Slow Cooker Black Bean Soup

1 15oz can black beans
2 c broth (i used turkey)
2/3 c uncooked rice
1 onion, sliced
2-3 cloves garlic, chopped
1-2 chipotles in adobo, chopped
1 tsp cumin
1 tsp oregano
1 tsp Goya Sazonador Total mixed seasoning

Dump everything in the pot and turn on low for 4 hours.
Eat this with crusty bread or tortilla chips.

Tip: 

• Use less chipotles if you want less heat. I'd say 1 is good for mild, 2 for medium, 3 for hot. 
• Use 1 cup of broth to make thicker, spoon into tortilla shells for quick taco dinner. Top with avocado and sour cream.
• Vegetable broth makes this 100% vegetarian. 
• Add 1 chicken breast. At the end of cooking, take the chicken out, shred it with two forks and stir meat back into pot. 
• Dump in a can of corn or 1 cup chopped carrots.