(Note - since when did I fall into the habit of saying "ever" after every superlative comparison. Have you succumbed?)
Salsa Chicken & Black Bean Soup
(adapted from a recipe over at Crockpot365.blogspot.com)
2 cans black beans, rinsed and drained
1 box chicken broth
1 jar 16-24oz. salsa
1 c. sliced mushrooms
1 1/2 T. cumin
1 lb. boneless, skinless chicken breast
Toppings: chopped cilantro, sliced avocado, queso fresco (Mexican white crumbly cheese. I'm not quite sure that is the exact translation :-) )
Optional - 1 c. corn. We have a "corn hater" in our house and because his vote counts more than those of the mushroom-haters, well...you can see who won out.
Directions: Open cans, jar, and box. Empty into crockpot. Add mushrooms, cumin, and chicken breasts. I didn't even chop these up until they were through cooking. Cook all day on low. (If your chicken breasts are frozen, start on "high" for a few hours.) The most effort I went to was peeling and slicing the avocado and cilantro. It doesn't get any easier than this folks!
Katie tried this one out first. I agree with her that it seems a bit strange to put mushrooms into something "southwestern", but hey...why shouldn't tex-mex get some mushroom love?
Wednesday, January 28, 2009
Subscribe to:
Post Comments (Atom)
Posts
2 comments:
seems like I saw a similar recipe just recently.....I'm pretty sure the Mr. wouldn't care for it, but it looks good!
Suzanne
How are you doing????
We let those "other eaters" win out because we love them. But it doesn't mean we don't give them a hard time about it. Love, Mom
Post a Comment