Super Easy Slow Cooker Salsa Chicken Soup

Wow. That was quite the break. But what better way to get back on the horse than by posting one of my very favorite recipes to share with all the (couple of) people who visit my blog?

This one is AMAZING. And it's my favorite for a reason. Ok, multiple reasons. Super easy, super tasty, incredible as leftovers, forgiving, easily doubled, the list goes on. I made it for dinner tonight and I kept pulling out new ideas for garnish; The Monkey Man ate until his stomach hurt. Bigs and Little refused to eat it at first -- as is their custom with anything that has been out of the meal rotation for too long -- but once they tried it (again) they were sold. Bigs even used her new favorite word to describe it: "EPIC!"

I'll take it.

Slow Cooker Salsa Chicken Soup

Prep Time: 15 - 20 min (Not including soaking the beans)

Cook Time: 4 - 9 hrs

Ingredients

• 1 pound chicken (I use boneless, skinless breasts)
• 1-1.5 cup dried black beans (or 2 cans, drained and rinsed)
• 4 cups chicken broth
• 1 cup sliced mushrooms (optional)
• 1 cup frozen corn
• 16 oz prepared salsa (I like the mild, roasted variety)
• 2 teaspoons cumin

• 1/2-3/4 cup sour cream (to stir in at the end)
• shredded cheddar cheese, avocado slices, cilantro (all optional)

Directions

I used a 5 quart crock pot, but you can use anything larger than 4 quarts.

If you remember, soak the beans overnight. If you forget, that's ok too!

Drain and rinse the beans and add to the crockpot. Lay the chicken over the beans, and add the broth and salsa. Pour in the corn and mushrooms, and add the cumin. Stir, but don't disturb the beans.

Cover and cook on high for 9 hours. Yes, high for 9 hours. That's what it takes to soften those dry beans. If you are using beans you soaked overnight or canned beans, you can cook on low for 6-8 hours, or on high for 4-5.

If you'd like to thicken the soup, you can use an immersion blender to blend some of the beans and chicken.

Stir in the 1/2 cup of sour cream before serving, and garnish with shredded cheese, more sour cream, cilantro, and/or avocado slices. Sometimes I also like to take the last of the tortilla chips from the bottom of the bag and garnish with those. The Monkey Man likes to add a little hot sauce, because it's never spicy enough for him.

Make it. Eat it. Share it. Thank me later.