Salsa Chicken & Black Bean Soup
| Prep Time: 12 min | Serves: 88 |
| Cooking Time: 540 min | Yield: 1 half full crockpot |
A healthy, easy, filling crockpot meal with leftovers perfect for chicken soups, mexican meat dishes, and plain old leftovers. From Stephanie O'Dea.
Ingredients
- 2 cups Black Beans
- 1 lb Chicken, Breast
- 4 cups Chicken Broth
- 1 cup Frozen Corn
- 288 oz Fresh Pico De Gallo Salsa
- 1 1/2 tsp Ground Cumin
- 1/2 cup Cream, Sour, Cultured
Directions
Drain and rinse black beans well. In your large crock pot place the beans on the bottom. Add your chicken (I used back-on frozen chicken breasts)then corn, stock, salsa and cumin.
Cover and cook on high for 8 to 9 hours.
Serve with sour cream. Could also add shredded cheese, avocados, fresh cilantro or even some crispy baked tortilla chips. Calculate all these in!