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Chicken Salsa Soup

November 10, 2011

This is my favorite soup. It’s really easy to make and it tastes so good!

bowl of soup

2 or 3 boneless skinless chicken breasts—cut in bite-sized pieces (or use leftover chicken)

½ c. chopped onion

1 clove minced garlic

3 c. chicken broth

1 c. water

8 oz. frozen corn

1 ½ tsp chili powder

15 oz. can black beans, rinsed and drained

1 c. mild thick & chunky salsa

1 Tbsp dried parsley

Combine 1st 5 ingredients in large pot.  Boil.  Reduce to low; cover and cook 8 min. or until chicken is no longer pink.  Uncover.  Add corn and chili powder and cook for 5 min.  Add beans, salsa and parsley.  Cook until heated through.  Garnish with sour cream, shredded cheese, crumbled tortilla chips, and cilantro. (Diced avocado would be good too.)  Leftovers freeze beautifully.

Sometimes instead of cooking it in a pot I just toss it all in a slow cooker and leave it to cook on low all day. However, this time I did it I broke my slow cooker.

I cooked the chicken overnight with the onions and some of the broth, then took out the chicken and added the other ingredients to heat through for a few hours. The slow cooker was hot because it had been on all night, and the stuff I added was cold, and the difference in temperatures caused the ceramic inside of the slow cooker to crack all the way around and my soup started leaking all over the counter. I was able to save most of the soup, but not my crock pot…

The moral of this story is don’t add a bunch of cold stuff to a hot slow cooker.  😦

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From → Soups

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