Friday, February 6, 2015

recipe 3/ creamy black bean chicken soup

This year I've committed to trying out at least 52 new recipes.
This is recipe #3:creamy black bean chicken soup

spoiler alert: it's delish.

My small group did a soup and salad night last Tuesday. 
I forgot to rsvp until last minute.
I signed up for a soup.
Then I forgot to find a soup recipe to bring. 

Enter pinterest. 
Not always my fave source for recipes, but super helpful in a pinch.

Pass the Fresh blog is a collaborative resource with two sisters and two sister in laws.
They posted this rad recipe and I am so thankful they did.

(recipe taken directly from their site here)
Creamy Black Bean Chicken Soup
PREP: 10 minutes           COOK: 3 hours            READY IN: 3 hours 10 minutes

  SIMPLE         HEALTHY      YUM
pic name       pic name      pic name


  • 2 chicken breasts
  • 1 cup chicken broth
  • 1 can black beans, drained and rinsed
  • 1 can corn, drained
  • 1 cup salsa
  • 1 package taco seasoning
  • 1/2 cup sour cream (optional)
  • 1/2 cup cheddar cheese (optional)
  • Tortilla chips 


  1. Place chicken in crock pot. Pour broth, beans, corn, salsa, and taco seasoning over chicken. 
  2. Cook on low for 6 hours (or high for 3 hours). 
  3. Remove chicken and shred. Re-add chicken.
  4. If desired, add sour cream and cheese to crock pot. Stir until smooth. (Or add desired amount to individual servings)
  5. Serve with tortilla chips.


    1 cup serving (with sour cream and cheese)    568 calories   22.4 g fat   50.1 g carbs    43.5 g protein    4.5 g sugar        

I doubled the recipe.
And I used frozen chicken...because really it's easiest. 
You gotta love a dump it all in and let it cook recipe!
 I brought home an empty crockpot folks. 

This would be a super easy recipe to double or triple and freeze a batch for those lazy Sunday afternoons when you don't want to cook. 

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