Salsa Chicken & Black Bean Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 cans black beans1 lb cut up chicken pieces (no skin!)1 quart chicken broth + 1 cup16 oz jar prepared salsa1 cup corn1.5 cups chopped mushrooms2 cups chopped cabbage2 cups chopped kale1 large onion2 tsp cumin1 tsp cayenne pepper1 tsp salt (optional)optional garnishes: shredded cheese, avocado slices, fresh cilantro
Use a slow cooker, 4 or 6 qt.
* Can use dry beans & soak them overnight. Drain & rinse the beans & put into stoneware.
Add the chicken cut up, broth, and salsa. Add the corn, mushrooms, kale, cabbage & chopped onion. Add 2 tsp. cumin + salt to taste. Also, seems to do well with 1 tsp. cayenne pepper added.
Cover & cook on low for 6-8 hrs, or high for 5 hrs. One can thicken the soup by taking out 2-3 cups when done cooking & run in blender. Stir back in to soup. Mix in 1/2 cup sour cream before serving.
Garnishes: shredded cheese, avocado slices, fresh cilantro
Number of Servings: 6
Recipe submitted by SparkPeople user BERRY4.
* Can use dry beans & soak them overnight. Drain & rinse the beans & put into stoneware.
Add the chicken cut up, broth, and salsa. Add the corn, mushrooms, kale, cabbage & chopped onion. Add 2 tsp. cumin + salt to taste. Also, seems to do well with 1 tsp. cayenne pepper added.
Cover & cook on low for 6-8 hrs, or high for 5 hrs. One can thicken the soup by taking out 2-3 cups when done cooking & run in blender. Stir back in to soup. Mix in 1/2 cup sour cream before serving.
Garnishes: shredded cheese, avocado slices, fresh cilantro
Number of Servings: 6
Recipe submitted by SparkPeople user BERRY4.
Nutritional Info Amount Per Serving
- Calories: 254.3
- Total Fat: 1.8 g
- Cholesterol: 11.0 mg
- Sodium: 1,229.4 mg
- Total Carbs: 39.7 g
- Dietary Fiber: 18.2 g
- Protein: 16.6 g
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