Monday, January 12, 2009
Salsa Chicken and Black Bean Soup
1 lb. chicken
1 cup dried black beans (or 2 cans, drained and rinsed)
4 cups chicken broth
1 cup sliced mushrooms
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)
shredded cheddar cheese, avocado slices, cilantro (all optional)
If using dried beans, soak the beans overnight in enough water to cover plus two inches. In the morning, drain the water and rinse the beans. Add beans to a 4 quart or larger crockpot. Add chicken, broth, salsa, corn, mushrooms, and cumin. Stir. Cook on low for 6-8 hours or high 4-5 hours. Stir in the 1/2 cup of sour cream before serving, and garnish with cheese, avocado slices, or cilantro as desired. Makes about 6-8 servings.
NOTES: We used canned beans. We also didn't have quite enough salsa or any mushrooms, so we just used what we had. B found this recipe on that crock pot blog (here). Tasty. I like chicken + salsa + black beans + corn.