Wednesday, January 11. 😒
Published: Wed, 01/11/17
Hi there Slow-Cookerers,
It's 5:23 in the morning and I'm writing to you on the way to jury duty.
UGH...
This is not what I wanted to do today.Â
I have things to do.
But then I started talking to my friend Leigh Anne, from Your Home Based Mom, and she is stuck on an Grand Jury case for 18 MONTHS.
#yikes
so. I'm going to take a book, drink the watered down coffee, and try to look at it as a forced spa day.
HA!
I'm going to put on a pot of Salsa Chicken and Black Bean soup before I leave the house because we haven't had it yet this year.
I'll include the recipe down below, it really is a family favorite.
;-)
My friend Maggie has been emailing me and letting me know that she is "re-reading" my 1 Year Challenge in "real time" ---
and making up her meal plan from that listing. This means that Maggie should be eating Corned Beef and Vegetables tonight....
Okay.
That's all for me today.
Cross your fingers that I get released!
Salsa Chicken and Black Bean Soup
serves 4 to 6 or so
1 pound chicken (I used frozen breast tenderloins)Â
1 cup dried black beans (or 2 cans, drained and rinsed)
4 cups chicken brothÂ
1 cup sliced mushrooms
1 cup frozen cornÂ
1 jar prepared salsa (16 oz)
1 1/2 teaspoon cumin
--1/2 cup sour cream (to stir in at the end)Â
--shredded cheddar cheese, avocado slices, cilantro (all optional)Â
The Directions.Â
Use either a 4 or 6 quart slow cooker.
If you know you are going to make this the night before (yay for meal planning!) soak theÂ
black beans in enough water to cover and another 2 inches overnight. In the morning, drain the water and rinse the beans.
[I happen to have enough beans leftover from when I made the Mexican Black Beans last week....]
Drain and rinse the beans. Add to the crockpot. Put in the chicken, and add the broth and salsa. Pour in the corn and mushrooms, and add the cumin.
Stir, but don't disturb the beans---let them stay at the bottom of the pot, closest to the heating element.
Cover and cook on high for 9 hours. Yup. High. For 9 hours. It took a crazy long time for the beans to soften, but they did.Â
If you are using beans you soaked overnight, canned beans, or pre-cooked beans, you can cook on low for 6-8 hours, or on high for 4-5--similar to normal soup-cooking time.Â
If you'd like to thicken the broth (I did this), you can use your immersible blender (I love that thing) to blend a bit of the beans and chicken.
If you don't have one, scoop out 2 cups of the soup and carefully blend in your traditional blender. Stir the mixture back into the crockpot.
Stir in the 1/2 cup of sour cream before serving, and garnish with shredded cheese and avocado slices.Â
Enjoy!! Happy Slow Cooking!!Â
steph