Monday, November 8, 2010

Salsa Chicken & Black Bean Soup

This is a favorite around my dorm! It's easy, cheap and pretty healthy. Thanks to 365 Days of Crockpotting for this recipe! 

--1 pound chicken (can still be frozen)
--1 cans black beans (drained and rinsed)
--4 cups chicken broth
--1 cup sliced mushrooms ( I used canned ones)
--1 cup frozen corn
--1 jar prepared salsa (16 oz)
--1 1/2 tsp cumin
--1/2 cup sour cream (to stir in at the end)
-- avocado slices, cilantro (all optional)

Get cookin'

Throw everything except the sour cream, avocado and cilantro into the crockpot and cook on low for 8 hours. If you'd like to thicken the broth use an immersible blender to blend a bit of the beans and chicken. If you don't have one, scoop out 2 cups of the soup and carefully blend in your traditional blender. Stir the mixture back into the crockpot.

Stir in the 1/2 cup of sour cream before serving, and garnish with cilantro and avocado slices.

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