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Chicken Salsa Soup
Aye Chihuahua!
I cook this on low for a day or two in my crock pot, and everyone LOVES it! The unusual thing about this recipe is that you really don't need exact measurements. I grew up around Grammas who didn't measure ANYTHING in their cooking, and it was even better! So, the amounts are approximations...it is extremely easy to "tweak" with whatever you would like to add...
Ingredients:
- 2 cans diced chicken (or about 3-4 cooked chicken breasts)
- 1-2 16oz. Jars of your favorite salsa (depending on how thick you like the soup)
- 1 can black beans
- 1 can pinto beans with onion
- 1 can Northern or navy beans
- 1 can sweet corn
- 6-7 chicken bouillon cubes
- 1 can kidney beans
- 2 TBS. dark chili powder
Preparation:
- Water to desired consistency
- Serve with sour cream, shredded cheddar cheese, and tortilla chips. This recipe will yield 8-10 servings.
- Cook on "high" for 2-3 hours, then switch to "low" for at least 4 hours.
A little advice: NEVER use the "Molten Lava" setting after the initial 2-3 hours in the beginning. BAD IDEA!
Copyright © 2008-2015 Jodi Crago
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