Yet another delicious recipe adapted slightly from one of my favorite GF bloggers, A Year of Slowcooking. This soup was really quick to prepare and tastes great; Mike and I both loved it!
·2 frozen chicken breasts (medium to large in size)
·2 cans black beans, drained and rinsed
·4 cups chicken broth
·1 bag frozen corn (12 oz.)
·1 jar salsa (16 oz.)
·1 ½ tsp cumin
·Sour cream, shredded cheese, and/or cilantro (optional)
Use a 6-quart crockpot. Add the beans to the crockpot then add the chicken, chicken broth, and salsa. Pour in the corn and add the cumin. Stir, but don’t disturb the beans too much – let them stay near the bottom of the crockpot. Cover and cook on high for 4-5 hours or on low for 6-8 hours. Stir in sour cream, shredded cheese, and/or cilantro to each bowl when serving.
I've also shared this recipe on: Seasonal Sunday
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