Crockpot Salsa Chicken and Black Bean Soup

READY IN: 6hrs 5mins
Recipe by cinwalsh_8057651

This recipe is from A Year of Slow Cooking (crockpot365.blogspot.com). It's a favorite in our house. In a pinch I have even made this on the stove. My family loves it.

Top Review by ArtsyBakingGeek

This was good. I loved the broth. However the chicken tasted really dry (I was actually trying to avoid it while eating) and there seemed to be something missing. It is an amazing start though. Maybe if the chicken was cooked separately and then added at the end it might have been better?

Ingredients Nutrition

  • 453.59 g chicken, cut into bite sized pieces
  • 2 (850.48 g) can black beans, drained and rinsed (you could also use dried beans)
  • 946.36 ml chicken broth
  • 236.59 ml sliced mushrooms
  • 236.59 ml frozen corn
  • 453.59 g jar salsa
  • 7.39 ml cumin
  • 118.29 ml sour cream, to stir in at the end
  • garnish with shredded cheddar cheese, avocado slices, cilantro, sour cream

Directions

  1. In a 4 quart or larger crockpot, combine all ingredients except sour cream.
  2. Cook on low for 6-8 hours or high for 4-5 hours.
  3. Stir in 1/2 cup sour cream.
  4. To thicken, you could using and immersible blender to blend some of the soup.
  5. Garnish and serve.

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