CB: Salsa Chicken & black bean soup

By NiteSki

Ingredients

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

Details

Servings 6
Adapted from ayearofslowcooking.com

Preparation

Step 1

...If you don't have super hard water or live in a super high altitude, you can quick soak the beans by pouring boiling water over them and let them sit for an hour or two. I did an hour, but 2 would really be better if you have the time.

Put in the chicken, and add the broth and salsa. Pour in the corn and mushrooms, and add the cumin. Stir, but don't disturb the beans---let them stay at the bottom of the pot, closest to the heating element.

If you'd like to thicken the broth, you can use your immersible blender (I love that thing) to blend a bit of the beans and chicken. If you don't have one, scoop out 2 cups of the soup and carefully blend in your traditonal blender. Stir the mixture back into the crockpot.

Stir in the 1/2 cup of sour cream before serving, and garnish with shredded cheese and avocado slices.