Salsa Chicken and Black Bean Soup

 


  • Mix all ingredients in a crockpot. Cook on high for 3-4 hours. This is Davy and Nat's favorite soup!

  • 1 pound chicken (I used frozen breast tenderloins)
  • 2 cans black beans (drained and rinsed)
  • 4 cups chicken broth
  • 1 cup frozen corn
  • 1 jar prepared salsa (16 oz)
  • 1 1/2 teaspoon cumin
  • 1/2 cup sour cream (to stir in at the end)
  • Toppings - shredded cheddar cheese, avocado slices, cilantro (all optional)

  • Credit: https://www.ayearofslowcooking.com/2008/11/salsa-chicken-and-black-bean-soup.html

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