Salsa Chicken and Black Bean Soup

1 pound chicken
1 cup dried black beans (or 2 cans, drained and rinsed)
4 cups chicken broth
1 cup sliced mushrooms
1 cup frozen corn
1 jar prepared salsa (16 oz)
1 1/2 tsp cumin
1/2 cup sour cream (to stir in at the end)
shredded cheddar cheese, avocado slices, cilantro (all optional)

1. Soak the black beans overnight in enough water to cover plus two inches.  In the morning, drain the water and rinse the beans.  Add to the crockpot.  Put in the chicken, and add the broth and salsa.  Pour in the corn and mushrooms and add the cumin.  Stir, but don't disturb the beans - let them stay at the bottom of the pot.

2. Cover and cook on low for 6-8 hours or high for 4-5 hours.  (If you forgot to soak the beans, you can cook it on high for 9 hours).

3. To thicken the soup, blend a bit of the beans and chicken with an immersion blender, if desired.

4. Remove the lid and let stand for 10 minutes.  Stir in the 1/2 cup of sour cream, and garnish with shredded cheese and avocado slices.

 Source: http://crockpot365.blogspot.com/2008/11/salsa-chicken-and-black-bean-soup.html

Try #1 - May 2013
This was a hit!  It was turned out a really gross brown-gray color, but it was a hit!  I was afraid the salsa would be too spicy for the kids but it was fine.  Nathan really liked it.  We served it with tortilla chips as well.  Mmmmmm............