Sunday, August 30, 2015

Salsa chicken and black bean soup

I don't know if I've mentioned this recently, but Stephanie O'Dea is my Cooking Goddess of Crockpot and I use her recipes on regular basis. Her recipe for this soup is one of my favorite. When I first cooked it years back, my boyfriend looked at it skeptically and then devoured two large bowlfuls of it. It's delicious and incredibly easy to cook.

Ingredients:
  • 1 lbs chicken breast, sliced (more, if you like a lot of protein)
  • 1 lbs black beans (2 cans)
  • 4 cups chicken broth (2 cans)
  • 1 cup corn (1/2 can)
  • 16oz medium salsa
  • 1 1/2 tsp cumin
  • (optional) 1 cup mushrooms
  • Garnish options: shredded cheddar cheese, sour cream, avocado, tortilla chips

Note: If you do not want to use canned beans, purchase a 1-pound bag of black beans, put them in a bowl, pour hot water until submerged with an inch of extra space and soak for 2 hours. Beans will expand. Rinse thoroughly and multiple times; you want the water to become clear as it rinses the beans. Once done, repeat the hot bath for 2 hours and rinsing. The more you soak the beans, the less flatulence you will experience after eating the food. The more you know!

You will need a 6.5qt Crockpot. 

Starting with the black beans, add all ingredients to your Crockpot. Cook on HIGH for 9 hours (set it up before going to work, you'll have dinner when you get home). Serve in bowls and garnish to taste. 

Enjoy!

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