Dinner

Salsa Chicken and Black Bean Soup is for Dinner.

Salsa Chicken and Black Bean Soup takes 20 minutes to prepare.

Salsa Chicken and Black Bean Soup takes 300 minutes to cook.

Salsa Chicken and Black Bean Soup makes 6 servings.

The ingredients for Salsa Chicken and Black Bean Soup are:

2 cans black beans
1 lb cut up chicken pieces (no skin!)
1 quart chicken broth + 1 cup
16 oz jar prepared salsa
1 cup corn
1.5 cups chopped mushrooms
2 cups chopped cabbage
2 cups chopped kale
1 large onion
2 tsp cumin
1 tsp cayenne pepper
1 tsp salt (optional)

optional garnishes: shredded cheese, avocado slices, fresh cilantro

Here is how you make Salsa Chicken and Black Bean Soup:

Use a slow cooker, 4 or 6 qt. * Can use dry beans & soak them overnight. Drain & rinse the beans & put into stoneware.Add the chicken cut up, broth, and salsa. Add the corn, mushrooms, kale, cabbage & chopped onion. Add 2 tsp. cumin + salt to taste. Also, seems to do well with 1 tsp. cayenne pepper added.Cover & cook on low for 6-8 hrs, or high for 5 hrs. One can thicken the soup by taking out 2-3 cups when done cooking & run in blender. Stir back in to soup. Mix in 1/2 cup sour cream before serving. Garnishes: shredded cheese, avocado slices, fresh cilantroNumber of Servings: 6Recipe submitted by SparkPeople user BERRY4.

The nutritional information for Salsa Chicken and Black Bean Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 254.3

• Total Fat: 1.8 g
• Cholesterol: 11.0 mg
• Sodium: 1,229.4 mg
• Total Carbs: 39.7 g
• Dietary Fiber: 18.2 g
• Protein: 16.6 g