Monday, September 9, 2019

# cooking # crock pot

Crockpot Monday: Salsa Chicken & Black Bean Soup

Autumn is almost here and it's my favorite time of year for things like apple cider, pumpkin everything, and soup!

Salsa Chicken & Black Bean Soup:

1 pound chicken breast tenderloins
2 cans black beans, drained and rinsed
4 cups chicken broth
1 cup sliced mushrooms
1 cup frozen corn
1 jar prepared salsa (16 oz)
1.5 teaspoon cumin
1/2 cup sour cream (to add later)
Shredded cheddar cheese (optional)
Avocado slices (optional)
Cilantro (optional)


Drain and rinse the beans. Add to the crockpot. Put in the chicken and add the broth and salsa. Pour in the corn and mushrooms and add the cumin. Stir but try to keep the beans at the bottom of the pot.

Cover and cook on high for 9 hours.

If you'd like to thicken the broth, you can use your immersion 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 shredded cheese and avocado slices.

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