I've enjoyed your blog!Sheila. In the morning, drain the water and rinse the beans. Add chicken, taco seasoning, corn, black beans and salsa to slow cooker. It came out as a pretty thick soup, and it was yummy!I used Tomatillo-Habanero salsa from Rosa Mexicano, so it was spicy, so I didn't add any other spices. I've even frozen the burritos. KNOXVILLE, Tenn. — Slow Cooker Salsa Chicken with Black Beans & Corn, •    15 ounce can reduced-sodium black beans, rinsed and drained, •    2 boneless skinless chicken breasts halved lengthwise, 16 oz, •    1 cup shredded cheddar, reduced fat Sargento, •    optional, serve with avocado and brown rice. I absolutely LOVED this soup, and conveniently made it right before Snow-mageddon hit! chicken, Dump in the crock pot (frozen is ok). It was delicious. I threw it in the crock pot for maybe 3 hours. I used a fresh salsa, and it was good, but not exactly the flavor I was looking for in a soup. I will DEFINITELY be making this again. this is tomorrow nights dinner for sure! I added three whole cloves of garlic and used boneless chicken thighs which stay really moist. I've been a crockpotting fool the past two weeks and have been freezing stuff to live off of in December :) In fact, I have your buffalo chicken wing soup (made with turkey this time, though) cooking right now.Thanks for another great idea.Lisa, This sounds awesome. I'll definitely be trying this, but after Thanksgiving. It is great and the family loves it. beans, Drain all of the liquid / salsa verde out of the slow cooker. It was gorgeous! Add chicken on top, pressing them down to nestle in the salsa. I threw everything into a pot on the stove (using canned black beans this time) and it was done in 20 minutes and just as awesome as before!! If you leave the tomato ingredients out until the last hour of cooking, your beans will soften up much quicker. I am sure I will be making it for years to come!

This is on my menu for the upcoming week although it may get leftover turkey instead of chicken depending on how much we eat of Thursday and Friday. I noticed that you said that you put in the chick raw and frozen - in general, is that an okay thing to do with chicken? Yum can't wait to try it when its done!

They've changed their ways...sad for those of us who depend on them for occ. I think the sour cream's perfect, but you could also use cream cheese or plain yogurt. I frequently use an immersion blender and hit the bottom of it and left some marks. I LOVE this recipe. I used canned corn - no frozen on hand and I needed to use up some of the canned goods I have... hopefully it wont throw it off too much..Do you think it would be just as tasty if I added a cup or two of cooked rice to it?

I was so excited when they kept coming back for more!

I'm also leaving out the corn and mushrooms as I don't like either of those things.And for anyone curious, I calculated the calories on sparkpeople for the above recipe (w/o corn or mushrooms and using fat-free sour cream) and these were the results (assuming this serves 6 as said above at least):calories--358fat--3.6 gcholesterol--85.2 gsodium--1473.6 gpotassium--334.6 gcarbs--35.1 gdietary fiber--10.7 gprotein--45.7 gThat's more cholesterol than I would like (I'm not sure why it's so high?)
My kids ate 3 bowls each (and one informed me before we ate that she did not really like black bean soup!) Can you use more than one cup of beans?
Add cheddar, let cook approximately another hour. :-(. I followed your recipe pretty much exactly except that I used cooked chicken so I just threw that in for the last hour. One question though...What do the mushrooms add to the soup? Thanks for sharing this.. Also, I used the lime juice as a couple of comments mentioned. I have a tortilla soup recipe that you might like.Becca, the beans will continue to grow in the crockpot. Thanks! I didn't have salsa like I thought so I substituted a can of rotel tomatoes with peppers and a little garlic and it was great!

Remove chicken and shred or chop. Waaaa-la!

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