Spicy Chicken Soup
Ingredients
- 1 jar 16 ounce mild chunky salsa
- 2 cans 14.5 ounces each peeled and diced tomatoes
- 2 cans 14.5 ounces each chicken broth
- 8 skinless boneless chicken breast halves (can be added frozen)
- 2 cans 16 ounces each black beans, drained
- 1 onion chopped, or 2 tablespoons dehydrated minced onion
- 3 cloves garlic chopped, or 1 teaspoon dried minced garlic
- 2 tablespoons olive oil
- ½ teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- 2 tablespoons dried parsley
- 1 bag 15 ounce frozen corn
Instructions
- Pour salsa, tomatoes, and broth in a large crockpot. Add chicken breasts*, black beans*, chopped onion, minced garlic, olive oil, salt, pepper, garlic powder, onion powder, chili powder, add parsley, and cook on low for 6 to 8 hours.
- About 20 minutes before serving, remove chicken breasts from soup and dice or shred.
- About 5 to 10 minutes before serving, add the frozen corn and stir. Serve hot topped with shredded cheese, sour cream, avocados, and tortilla strips—and any other favorite toppings.
Notes
* This soup makes a big batch. For those of you with smaller crockpots, only add half the chicken and take out a can of beans.