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
1 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.