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"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

Salsa Chicken Soup Recipe

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This recipe for Salsa Chicken Soup is from Humpskunk & Buttermilk, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 boneless, skinless chicken breasts
1 tsp. garlic powder
1 T. ground cumin
1/2 tsp. chipotle chile powder, optional
6 c. water with 6 chicken bouillon cubes (or 1 49-oz can
chicken broth)
1 16-oz. jar mild or medium chunky salsa
1 15-oz. can black beans, rinsed and drained
1/4 c. chopped fresh cilantro
1 bag baked tortilla chips
Shredded cheddar cheese or sour cream for garnish
2 corn tortillas, cut in 1/4-inch strips and fried until
crispy, optional.
Directions:
Directions:
Dice chicken breasts into 1-inch cubes (this is easier to do when chicken is partially frozen). Add chicken, garlic, cumin, chile powder, chicken broth, salsa, corn, black beans and half of the cilantro to the crock pot. Cook on high 3-4 hours, or on low 5-7 hours. To serve, put a few chips in each bowl and then ladle soup into bowl. Sprinkle on remaining cilantro, sour cream, cheddar cheese and tortilla strips if desired.
Number Of Servings:
Number Of Servings:
8

 

 

 

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