Salsa Chicken and Black Bean Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 pound of chicken breast- cut into bite sized chunks2 cans of black beans- drained and rinsed4 cups of chicken broth1 cup sliced mushrooms1 cup frozen corn kernel1 jar prepared salsa (16 oz) - I like Medium1 1/2 tsp ground cumin1/2 cup light sour cream (to stir in at the end)Optional for garnish: -shredded cheddar cheese-avocado-chopped fresh cilantro
Add all ingredients to the crock pot except the sour cream and the optional garnishes. Stir Well.
Cook on low for 6-8 hours, or on high for 4-5 hours.
If you'd like to thicken the broth, use a stick blender to blend up a bit, be sure to leave it somewhat chunky though. If you don't have a stick blender, remove 2 cups of the soup and blend carefully in a regular blender, then mix it back into the rest of the soup.
Stir in 1/2 cup of light sour cream before serving, or add a sponnful to each bowl.
Optional garnishes for each bowl: (not added to nutritional info)
-shredded cheddar cheese
-avocado slices
-chopped fresh cilantro
Number of Servings: 8
Recipe submitted by SparkPeople user GOINGFOR20.
Cook on low for 6-8 hours, or on high for 4-5 hours.
If you'd like to thicken the broth, use a stick blender to blend up a bit, be sure to leave it somewhat chunky though. If you don't have a stick blender, remove 2 cups of the soup and blend carefully in a regular blender, then mix it back into the rest of the soup.
Stir in 1/2 cup of light sour cream before serving, or add a sponnful to each bowl.
Optional garnishes for each bowl: (not added to nutritional info)
-shredded cheddar cheese
-avocado slices
-chopped fresh cilantro
Number of Servings: 8
Recipe submitted by SparkPeople user GOINGFOR20.
Nutritional Info Amount Per Serving
- Calories: 244.8
- Total Fat: 2.5 g
- Cholesterol: 35.4 mg
- Sodium: 1,012.0 mg
- Total Carbs: 32.8 g
- Dietary Fiber: 8.6 g
- Protein: 23.4 g
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