CHICKEN, SALSA AND BLACK BEAN SOUP
No need for pre-frying meat or onions, or anything for this great soup.
Serve with corn bread or taco chips and enjoy.
1. This recipe makes about 1.5 quarts of soup, but you can easily double or triple.
2.Canned chicken broth tends to be just shy of 15 ounces, I,e., shy of 2 cups worth. Just use 1 can of it and add a few ounces of water to get the right amount of liquid for this recipe.
3. I used Aldi's house brand of mild corn and black bean salsa. The result was nicely warm but not “hot” tasting. Suit yourself!
½ lb skinless (bone-in or out) chicken thighs or breasts. (About 2 large thighs).
1 can drained black beans
2 cups low sodium chicken broth
½ cup sliced mushrooms or black olives (optional)
½ to 1 cup of frozen or canned (drained) corn
8 ounces mild or medium salsa
¾ teaspoon cumin
Before serving: remove chop and return chicken to pot.
When serving, add a squirt of lime juice to the soup and top each bowl with shredded cheddar or a dollop of sour cream.
Slow Cooker or Stove Top
Place all ingredients except cheese and lime into pot and stir.
low for 6-8 hours
High for 4-5 hours
Simmer for at least 2 hours or until chicken interior temp is at least 165 F.
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Edited 1 time(s). Last edit at 11/05/2021 06:56PM by walesmaven.