Slow cooked chicken and salsa soupDirection:
- 3 chicken breasts
- 1 16 oz jar medium salsa
- 1 14 oz can chicken broth
- 1 15 oz can black beans
- 1 15 oz can corn
- 1 12 oz jar sliced jalapenos (adjust to taste)
- sour cream
- slices of lime
Place the chicken breasts, salsa and chicken broth in a slow cooker and leave on HIGH for 5 hours.
Drain the black beans, corn, and jalapeno and mix them in a slow cooker for another hour on LOW. Be sure to adjust the amount of jalapeno to your taste.
Serve soup in a bowl with a scoop of sour cream, tortilla chips, and slice of lime. This is a fantastic soup for when someone is sick, especially during cold and winter. But it's a hearty soup and can be served any time.