Thursday, November 18, 2010

Salsa Black Bean Chicken Soup

1 cup chopped onion

2 garlic cloves-minced

2 chicken breasts

1 cup frozen corn

1 can drained and rinsed black beans

1 ½ tsp cumin

1 tsp Worcester sauce

½ tsp chili powder

¼ tsp fajita seasoning

1 cup salsa (or you can use a can of diced tomatoes and green chilis)

4 cups chicken broth

Optional-1 TBS diced jalapeños

Directions: Combine all ingredients in the crock pot. Cook 8 hours on low. Shred chicken. Serve with tortilla chips, shredded cheese, sour cream and cilantro. A squeeze of lime is good in it, too. Also, I usually taste and adjust the seasonings a bit about an hour before eating. Add more spices according to your family's preferences.
I used 2 cups of corn, and didn't do the chopped onion and garlic and it was awesome. Got the recipe from another blog I read. I also, put the crumbled tortilla chips on the bottom of the bowl and then soup on top with the cheese, we don't care for the sour cream either.
Hope whoever tries this enjoys it like we did.  So easy, just drop everything into the crockpot and leave it alone.

1 comment:

  1. sounds like a winner for our house. and we have loads of corn in the freezer to use up. i will try this over the weekend.