Why the Crockpot Salsa Chicken and Black Bean Soup Is Great Crockpot Recipe
When I think about easy and delicious meals, the Crockpot Salsa Chicken and Black Bean Soup tops my list. It’s a game changer for busy days!
I love how I can toss everything into the crockpot in the morning, and by dinner, I’ve a flavorful meal waiting for me. The combination of chicken, beans, and spices creates a hearty dish that warms me from the inside out.
Plus, it’s versatile; I can serve it as soup or over rice. Cleanup’s a breeze, too, since I only use one pot.
Trust me, you’ll want to add this recipe to your rotation!
Ingredients of Crockpot Salsa Chicken and Black Bean Soup
When it comes to whipping up a cozy meal that practically cooks itself, the ingredients for the Crockpot Salsa Chicken and Black Bean Soup are where the magic begins. You’ll be amazed at how simple yet flavorful this dish is.
Let’s break down what you’ll need to create this delicious concoction that will have everyone asking for seconds—maybe even thirds. Plus, you’ll have the satisfaction of knowing you made it all in one pot, which means less time cleaning up and more time enjoying your meal.
Here’s what you’ll need:
- 1 lb chicken, cut into bite-sized pieces
- 2 (15 ounce) cans black beans, drained and rinsed
- 4 cups chicken broth
- 1 cup sliced mushrooms
- 1 cup frozen corn
- 1 (16 ounce) jar salsa
- 1 1/2 teaspoons cumin
- 1/2 cup sour cream (to stir in at the end)
- Garnish: shredded cheddar cheese, avocado slices, cilantro, more sour cream if desired
Now, let’s talk about these ingredients for a minute. First off, don’t stress too much about the chicken; you can use boneless thighs or breasts based on what you have on hand.
And if you’re feeling adventurous, try adding some extra veggies like bell peppers or zucchini for a bit of crunch and color. Canned beans are a lifesaver here, but if you have dried beans, just make sure to soak them overnight and adjust the cooking time.
And salsa? Well, that’s the heartbeat of this recipe—choose your favorite kind! Whether it’s mild, medium, or spicy, it’s all going to blend beautifully.
Just remember that this soup is super forgiving, so feel free to tweak any ingredient to suit your taste. Who knew cooking could be this easy, right?
How to Make Crockpot Salsa Chicken and Black Bean Soup
Making Crockpot Salsa Chicken and Black Bean Soup is as easy as pie—well, maybe easier. Just imagine tossing everything into a pot and letting it do all the hard work while you kick back and relax.
Start by grabbing your trusty 4 quart or larger crockpot. You’ll want to add 1 pound of chicken, cut into bite-sized pieces, right at the bottom. It’s a great way to use up that chicken in your fridge, and let’s be honest, who doesn’t love a good chicken dish?
Next, open up those 2 (15-ounce) cans of black beans, drain and rinse them, and then toss them in. Seriously, this step is just about as easy as it sounds—just don’t forget to rinse; it makes a world of difference.
Now, let’s add some flavor. Pour in 4 cups of chicken broth, followed by 1 cup of sliced mushrooms and 1 cup of frozen corn. The mushrooms add a lovely earthiness, while the corn brings a sweet pop to the mix.
Then, grab that 16-ounce jar of salsa, and dump it all in. This is where the magic really happens. Add in 1 1/2 teaspoons of cumin for that warm, spicy kick—because who doesn’t love a little spice in their life?
Give it all a good stir, cover it up, and set your crockpot to cook on low for 6-8 hours or high for 4-5 hours. I usually go low and slow, but hey, no judgment if you’re in a hurry.
Once the time is up, and your kitchen is smelling like a fiesta, it’s time for the finishing touch: 1/2 cup of sour cream. Stir it in to create that creamy goodness that makes this soup feel like a warm hug in a bowl.
If you want a thicker consistency, feel free to grab an immersion blender and blend some of the soup—just be careful not to blend it all; you want some of those lovely chunks.
Finally, serve it up hot and garnish with shredded cheddar cheese, avocado slices, cilantro, and a bit more sour cream if you’re feeling indulgent.
There you go, a comforting bowl of soup that was practically made by magic. Enjoy every spoonful, and don’t forget to share—unless you really don’t want to. No one’s judging.
Crockpot Salsa Chicken and Black Bean Soup Substitutions & Variations For Low Carb Diets
If you’re looking to enjoy a delicious bowl of Crockpot Salsa Chicken and Black Bean Soup while sticking to a low-carb diet, I’ve got some great substitutions and variations for you.
First, swap black beans for diced zucchini or cauliflower for a lower-carb option. You can also replace corn with chopped bell peppers for added flavor without the carbs.
For creaminess, try using Greek yogurt instead of sour cream. If you’d like a spicy kick, add jalapeños or use a spicier salsa.
These adjustments keep the dish satisfying while aligning with your low-carb goals. Enjoy experimenting!
What to Serve with Crockpot Salsa Chicken and Black Bean Soup
A hearty bowl of Crockpot Salsa Chicken and Black Bean Soup is a satisfying meal on its own, but pairing it with the right sides can elevate your dining experience.
I love serving it with warm cornbread, which complements the soup’s flavors perfectly. A simple side salad with fresh greens and a tangy vinaigrette adds a revitalizing crunch.
If I want something more filling, I’ll prepare some seasoned rice or quinoa. For a fun twist, tortilla chips on the side provide a delightful crunch and can be dipped right into the soup.
Enjoy experimenting with these delicious pairings!
Additional Tips To Decrease Calories
While enjoying a hearty bowl of Crockpot Salsa Chicken and Black Bean Soup, you might want to contemplate some easy strategies to lower the calorie count.
First, I often skip the sour cream or use a low-fat version instead. You can also reduce cheese or switch to a reduced-fat cheese.
If you’re looking to bulk it up without adding calories, consider adding more veggies like spinach or zucchini.
Another tip is to use homemade salsa with less sugar and salt.
Finally, serving it with a side salad can fill you up without piling on extra calories.
Enjoy your lighter soup!