Wednesday, December 17, 2008

Chicken Salsa Soup

Need some meal ideas? Try this soup- it's from a unique blog called A Year of Crockpotting - remember to soak your beans tonight and you'll be half way to dinner tomorrow.
Chicken Salsa Soup

--1 pound chicken (I used frozen breast tenderloins)

--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)


I used a 6.5 quart crockpot. You will need a 4 quart or larger.

Soak the black beans in enough water to cover and another 2 inches overnight. In the morning, drain the water and rinse the beans. Put in the chicken, and add the broth and salsa. Pour in the corn and mushrooms, and add the cumin. Stir, but don't disturb the beans---let them stay at the bottom of the pot, closest to the heating element.Cover and cook on high for 9 hours.

If you'd like to thicken the broth (I did this), you can use your immersible blender (I love that thing) 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 traditonal 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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