Plus there's a really easy, taste free way to kick it up a healthiness notch...
Is it weird that I want to call this soup "Crockpot Black Bean, Salsa, and Chicken Soup...for the Soul" ?
Because I do.
Even though those books are ridiculous.
Or maybe because those books are ridiculous!
Anyway, Aaron and I both really liked this soup!
The girls? Well, that's another story! Let's just say that this soup brought forth a meltdown of epic proportions. The presence of the humble black bean pushed Leah over the edge.
But, don't pay attention to the childish meltdown...this soup is fast to prepare, easy, healthy, and delicious!
4 cups of chicken broth
1 pound chicken breasts
2 cans of black beans, drained and rinsed
16 ounces salsa
1 cup frozen corn
1 and 1/2 teaspoons cumin
Not pictured: 1/2 cup sour cream (stir in at the end)
I also got all
Yes, that's 1 cup of finely chopped kale, and we couldn't taste it one bit!
Anyway, dump all of the ingredients (except for the sour cream) in a crockpot...4 quarts or larger.
Cook on low for 6-8 hours or on high for 4-5 hours. When the chicken is cooked through, pull it out of the crockpot and use 2 forks to shred it into bite-sized pieces. Return the chicken to the crockpot and add the 1/2 cup of sour cream. Stir to evenly blend the sour cream into the soup.
You can use an immersion blender to blend some of the beans and chicken to thicken the soup. Or even blend a couple of (cooled) cups of soup in the regular blender and add back to the pot. You want to make sure the soup is cooled for a regular blender. I've heard that hot soup can get all crazy and make the cover of your blender pop off.
I only wish I was making that up!
Anyway, serve with shredded cheese, sour cream, avocado, cilantro, a squeeze of lime...anything you want, really!
Enjoy...even if my girls didn't ;)
I adapted this recipe from my favorite crockpot recipe blog!
I'm linking up with Mel at The Larson Lingo for Crock-tober!