Mexican

Salsa Chicken and Black Bean Soup is for Soup.

Salsa Chicken and Black Bean Soup takes 15 minutes to prepare.

Salsa Chicken and Black Bean Soup takes 240 minutes to cook.

Salsa Chicken and Black Bean Soup makes 8 servings.

The ingredients for Salsa Chicken and Black Bean Soup are:

1 pound of chicken breast- cut into bite sized chunks
2 cans of black beans- drained and rinsed
4 cups of chicken broth
1 cup sliced mushrooms
1 cup frozen corn kernel
1 jar prepared salsa (16 oz) - I like Medium
1 1/2 tsp ground cumin
1/2 cup light sour cream (to stir in at the end)

Optional for garnish:
-shredded cheddar cheese
-avocado
-chopped fresh cilantro

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

Add all ingredients to the crock pot except the sour cream and the optional garnishes. Stir Well. Cook on low for 6-8 hours, or on high for 4-5 hours.If you'd like to thicken the broth, use a stick blender to blend up a bit, be sure to leave it somewhat chunky though. If you don't have a stick blender, remove 2 cups of the soup and blend carefully in a regular blender, then mix it back into the rest of the soup.Stir in 1/2 cup of light sour cream before serving, or add a sponnful to each bowl. Optional garnishes for each bowl: (not added to nutritional info)-shredded cheddar cheese-avocado slices-chopped fresh cilantroNumber of Servings: 8Recipe submitted by SparkPeople user GOINGFOR20.

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

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 244.8

• Total Fat: 2.5 g
• Cholesterol: 35.4 mg
• Sodium: 1,012.0 mg
• Total Carbs: 32.8 g
• Dietary Fiber: 8.6 g
• Protein: 23.4 g

Salsa Chicken and Black Bean Soup is Mexican cuisine.