Crockpot Salsa Chicken and Black Bean Soup |
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Prep Time: 5 Minutes Cook Time: 355 Minutes |
Ready In: 360 Minutes Servings: 6 |
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This recipe is from A Year of Slow Cooking ( ). It's a favorite in our house. In a pinch I have even made this on the stove. My family loves it. Ingredients:
1 lb chicken, cut into bite sized pieces |
2 (15 ounce) cans black beans, drained and rinsed (you could also use dried beans) |
4 cups chicken broth |
1 cup sliced mushrooms |
1 cup frozen corn |
1 (16 ounce) jar salsa |
1 1/2 teaspoons cumin |
1/2 cup sour cream, to stir in at the end |
garnish with shredded cheddar cheese, avocado slices, cilantro, sour cream |
Directions:
1. In a 4 quart or larger crockpot, combine all ingredients except sour cream.
2. Cook on low for 6-8 hours or high for 4-5 hours.
3. Stir in 1/2 cup sour cream.
4. To thicken, you could using and immersible blender to blend some of the soup.
5. Garnish and serve.
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