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Sunday, February 21, 2010

Salsa Chicken and Black Bean Soup

When I went to my friend Paige's for our girl's dinner and brought margarita pie, she made us this soup for dinner. I love mexican anything, and this soup was no exception. Moreso, it's a crockpot recipe. Bonus! Turns out it's from A Year of Slow Cooking, where I've found several other crockpot recipes featured on this blog.

I made this last weekend and enjoyed lounging around the house while my crockpot did all the work, emitting yummy smells into the air all afternoon. When the cook time was up, I was more than ready to dig in, and that we did! Julia and Ryan loved this soup as much as I did. I highly recommend stirring in a little sour cream before eating; it adds an extra little bit of creaminess. We topped ours with cilantro and shredded cheddar, but next time I'll also add some avocado slices.

Salsa Chicken and Black Bean Soup
recipe adapted from A Year of Slow Cooking

-1 lb chicken breasts
-2 cans black beans, drained and rinsed
-3-4 cups chicken broth
-1 1/2 cups frozen corn
-1 jar medium salsa (16 oz)
-1 1/2 tsp cumin
Topping Possibilities: sour cream, shredded cheddar cheese, cilantro, avocado, crushed tortilla chips, etc.

1. Place all ingredients (with the exception of the toppings) in a crockpot.
2. Cover and cook on high for 4-5 hours or low for 6-8 hours.
3. With 2 forks, shred chicken. Stir to combine and spoon into bowls. Top with preferred garnishes.