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Black Bean and Chicken “Soup”
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Description
This is one of our favorite meals to simmer in the crockpot all day. It’s perfect with tortilla chips and sour cream, or in soft tortillas, or on top of fresh tomatoes and avocado. (The best part is that none of the measurements are exact. You can just dump everything in there!)
Ingredients
- 4 whole Large Chicken Breasts
- 30 ounces, weight Canned Black Beans
- 4 Tablespoons Minced Garlic
- 2 dashes Salt and Pepper
- 16 ounces, weight Salsa (1 Jar)
- 6 ounces, weight Frozen Chopped Bell Peppers, Or To Taste (1/2 Bag)
- 6 ounces, weight Frozen Corn (1/2 Bag)
Preparation
Dump all ingredients into a crock pot and cook on medium for about 6 hours (or on high for 4 hours). You can add more or less of the frozen corn, bell peppers, garlic and salsa to taste. My husband and I love a ton of garlic but hold back when serving guests. After cooking, shred the chicken and stir well. Allow to sit in the crock pot for another 20 minutes. Add extra salt and pepper to taste.
Serve with tortilla chips and sour cream, garnish with fresh cilantro.
(This is also good on soft tortillas or on top of fresh tomatoes and avocado.)
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4 Comments
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atcobb on 3.7.2010
My Kids liked it! (and us too). Since our grocery store only sells bone-in chicken breasts in 3 count, I just used that and it was plenty of chicken. Ate with blue corn tortilla chips and avocado. Yum.
Angus Girl on 2.27.2010
My husband loved this dish. I made one small change. . .I didn’t have any frozen chopped bell peppers on hand, so I added one 120z can of my homemade salsa. What a great addition of spices and flavors!
Tortilla chips & shredded cheese were a great addition!
The Sugar Tree on 2.2.2010
Especially yummy with velveeta or cream cheese added!
amandaredman on 12.7.2009
I made this over the weekend–it is great, and is going to be perfect for lunches all week.