Reviewed: Nov. 10, 2010

Very good! I also recommend the can of diced tomatoes and pureeing half of the beans to make it thicker. Added some chicken which I think was a good idea. I may decrease the broth a little (5 cups) next time to make it a tad thicker. Yum!

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Reviewer:

SaddleClub09

Cooking Level: Intermediate

Reviewed: Nov. 8, 2010

Super spicy & good. I soaked my beans over night and then rinsed and brought them to a boil. then transferred them to a crockpot with the chicken broth and spices etc... I used jarred sliced jalapenos and not four teaspoons - and I didn't measure the hot sauce...just several shakes! Wowser! I did use my smart stick to puree most of it. I also threw in a can of tomatoes with diced chilis at the last second. I served with chopped onion & shredded cheese as toppers. Excellent. Will definitely make again and again!

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Reviewer:

bpilko

Cooking Level: Beginning

Reviewed: Oct. 26, 2010

Excellent! I added coursely chopped celery, tomatoes, & carrots, and sauteed finely chopped onion & garlic. The carrots were especially delicious! Really great - I was expecting to be disappointed, to be honest. I omitted the cayenne pepper since I didn't have any on hand, and I think it was just hot enough.

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Reviewer:

KBrennan805

Reviewed: Oct. 25, 2010

I will no longer doubt a recipe when "spicy" is in the title. I thought this would have a little kick to it, but it had a big kick. I even left out the hot pepper sauce and it was still way too spicy. I finished my bowl, but my husband could not. :) Next time I make this I will use less jalapenos and less cayenne pepper. I pureed half of the batch in the blender and then mixed it back in. Really great consistency. Will definitely make again.

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Reviewer:

Lora

Cooking Level: Intermediate

Home Town: Zionsville, Indiana, USA

Living In: Indianapolis, Indiana, USA

Reviewed: Oct. 25, 2010

4 out of 5. A good, basic recipe. It is spicy hot, as a warning to those who don't care for that, but we love it in our household.

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1 user found this review helpful

Reviewer:

Sharon O

Cooking Level: Intermediate

Home Town: Palouse, Washington, USA

Living In: Bellingham, Washington, USA

Reviewed: Oct. 23, 2010

Very good starter recipe. Our family really enjoyed it. I think this is a great recipe to add to to really make this soup your own. Personally, I added a bit of chopped ham, finely diced onion, carrot, celery and a can of fire roasted tomatoes. After the beans were tender I put about half of the mixture into the food processor with a half a block of cream cheese and then added it back to the remaining soup/beans. Delicious!

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Reviewer:

AandP

Reviewed: Oct. 19, 2010

Excellent! Everyone went back for seconds (a few had thirds). I noticed some reviewers didn't soak their beans, but I soaked mine overnight. I used fresh garlic in place of garlic powder and added diced onion. Before serving, I pureed some of the beans with a little bit of the liquid then added it all back to the soup to thicken it. Outstanding!!

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5 users found this review helpful

Reviewer:

SEY1

Cooking Level: Intermediate

Reviewed: Oct. 16, 2010

I wasn't a huge fan, but it wasn't bad.

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Reviewer:

jsjlandy

Cooking Level: Expert

Home Town: Bloomington, Illinois, USA

Living In: Champaign, Illinois, USA

Reviewed: Oct. 15, 2010

I really loved this soup, but made quite a few changes (mostly to use up some leftovers). I used some extra bouillon to make the chicken broth stronger than normal. I also added four frozen boneless skinless chicken thighs. I added a medium chopped onion, 6 small diced tomatoes, and used a heaping tsp of fresh minced garlic instead of the powder. I decreased the amount of jalapeno and cayenne for picky guests, and omitted the hot pepper sauce, but I used about 2 heaping table spoons of chili powder, and 3 tbs of cumin. I cooked it on low for 16 hours, and then served with sour cream. My guests LOVED it. I think this will be a go-to meal in the future when I need to use up leftover chicken or veggies. It's a great canvas for experimenting, and you can't beat the price of dried black beans...

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Reviewer:

10acitygirl

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Falls Church, Virginia, USA

Reviewed: Sep. 9, 2010

One of my favorite soups by far! So yummy with a dollop of sour cream on top. I just toss it all in the slow cooker and let it go. Quick, Easy, and YUM!

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3 users found this review helpful