Friday, November 6, 2009

Black Bean & Shredded Chicken Soup

{print this recipe}

Source: this recipe came from friends of ours who brought us dinner when our youngest son was born.  It was so delicious I had to have the recipe!


2-3 boneless, skinless chicken breasts (frozen ok)
2 cans of diced tomatoes with chiles
2-3 cans of black beans, drained and rinsed
1 cup of salsa
2 cups frozen corn*
salt to taste

Mozzarella cheese
sour cream

Place all ingredients into slow cooker. Cook on low for 8 hours, or on high for 4 hours. After cooking, remove chicken and shred with a fork (should shred very easily), then put back in and stir.

Serve with chips or on top of rice/barley/potato/your favorite starch.  Top with mozzarella cheese, sour cream, and/or avocado.

This recipe makes enough to feed a small family twice (2-3 people).  It freezes very well so when I make a batch, I put half into a ziploc freezer bag, remove as much of the air as I can, label and lay flat in the freezer.  Thaw and reheat and dinner is ready in an instant!  :)

* the original recipe calls for 1 can of corn.  I prefer frozen corn because it is fresher and more rich in nutrients than canned corn.  Either way is fine!


Wendy said...

Don't you need more liquid like chicken broth or water? Or is the liquid from the canned tomatoes enough? Sounds yummy though. Can't wait to try it!

Mama Jan said...

Believe it or not, it's enough liquid! I thought the same thing the first time I made it but as things cook down, it becomes more soupy.

This recipe seriously takes more time to clean the dishes than it does to put the recipe together. It's so easy!

julie & eric said...

Janet, I tried this tonight and it's yummy. Thanks.