You should make this. Right now if possible.
Usually when I make a new recipe that I enjoy I will make it a second time so that I can photograph it for all of you. But this recipe was so yummy I just had to share it right away. Also, it is so easy. I think most of you have mastered the art of can opening and pouring into a crockpot. Right?
(This is an interpretation of one of Stephanie O’Dea’s recipes. Like an interpretive dance… only yummier. I am in love with her cookbook.)
This makes a lot. Invite some friends over. If you don’t have any friends, call me. We can be over in short notice and will eat up that food faster than you can say, “Do you live at the grocery store?”
1 lg can black beans
1.5 lb or so boneless chicken breasts. I used the frozen chicken breast tenders and threw them in the crock still frozen solid.
8 cups chicken broth
2 16 oz jars salsa (I used one mild and one medium)
half a bag frozen corn
3 tsp cumin
Dump it all in the crockpot.
Turn the crockpot on low.
Let it cook all day long.
It really is that easy. And best of all this recipe was given two enthusiastic thumbs up from everyone who tried it.
Stephanie’s original recipe called for using an immersion blender to thicken the soup up as well as adding sour cream (about 1cup for this recipe). I found that it was delicious without doing either of those things.
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