10/28/09
Amy

(Cooking) Salsa Chicken and Black Bean Soup


I discovered this recipe on the Crockpot 365 blog and it has become one of our cold weather favorites! It is packed with flavor and the avocado slices add a cool and creamy (and healthy!) touch. This is a recipe your whole family will love.

Salsa Chicken and Black Bean Soup

soup1 lb chicken tenderloins

2 cans black beans, drained and rinsed

4 c chicken broth

1 c sliced mushrooms

1 c frozen corn

1 jar (16oz) prepared salsa

1 ½ t cumin

½ c sour cream

shredded cheddar cheese, avocado slices, cilantro (opt)

1. Drain and rinse beans. Add to the a 4qt or larger crockpot. Put in the chicken and add the broth and salsa. Add corn, mushrooms, and cumin. Stir, but don’t disturb the beans – let them stay at the bottom of the pot, closest to the heating element.

2. Cover and cook on high for 4-5 hours or on low for 6-8 hours.

3. (Opt) To thicken the broth, use an immersible blender to blend some of the beans and chicken. Or scoop out 2 cups of the soup and blend in a traditional blender. Add blended soup back into the crockpot.

4. Stir in the sour cream before serving and garnish with shredded cheese and avocado slices.

One comment on “(Cooking) Salsa Chicken and Black Bean Soup

  1. Marianna on said:

    Ohmygosh, that sounds amazing. I will definitely be cooking – or letting the crockpot do all the cooking – this winter!

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