December 21, 2010

Salsa Chicken Soup

I found this on a terrific slow-cooking website and made a few changes.  I'll make it again because the flavor is amazing.  I feel that if I give credit to the source AND I admit that I, in fact, did not invent the recipe, that's like citing, right?  Anyway, I found it here.  I'm not yet at the point of making my own beans, so I used the canned variety.  When I make it again, I think I'll use one can of black beans and two cups of corn (so that's the way I'm writing out this recipe).

Salsa Chicken Soup
2-3 frozen chicken breasts, cut into bite-size pieces
1 can black beans, rinsed and drained
2 cups frozen corn
1 jar (16 oz.) salsa
4 cups chicken broth
1 1/2 t. cumin
sour cream, for topping at the end

Mix everything together in the slow-cooker.  Cook on high for about 4 hours or on low for 6 hours.  Swirl some sour cream into each individual serving. 

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