I loved it and gave some to my cleaning lady, who also loved it. I can't wait for my sister to come home from Florida so she can try it. I will also share this recipe with my doctor. She and I share ideas for various recipe.
1Rinse and sort beans and place in large bowl; cover completly with water.m Soak 6-8 hours overnight. (To qick soak beans, place beans in large saucepan; cover with water. Bring to a boil,over high heat, DO NOT ADD SALT. Boil 2 minutes. Remove from heat; let soak, covered, 1 hour). Drain beans, discard water. You could add 4 cans of drained black beans instead of using the dry bean.
2Place beans in slow cooker. Add celery, carrots and onion. You could add another of you favorite winter veggies (ie parsnips, rutabaga).
3Combine chipolte peppers, tomatoes, chilies, stock and cumin in a bowl, add to slow cooker. Cover; cook on LOW 7 to 8 hour or on High for 4 1/2 hours or until beans are tender. Season with pepper and salt to taste. I didn't add salt but you could use sea salt or kosher salt.
4If you want a thinner soup, prosess mixture in blender, 2-4 soup ladle fulls, to desired consistancy Be sure blender cover is on. Return to pot and add cooked chicken.