Slow-Cooker Salsa Chicken and Black Bean Soup

This slow-cooker chicken and black bean soup is a simple and flavorful weeknight meal that's perfect for a crowd. The chicken is cooked in a tangy salsa-based sauce, and the addition of black beans, corn, and cilantro gives it a hearty and flavorful Southwestern flair.

I first developed this recipe many years ago when I was living in Texas. I was looking for a quick and easy way to make a big pot of soup that would feed a crowd, and I had some leftover salsa and black beans in my pantry. I threw everything together in the slow cooker, and the results were amazing. The chicken was tender and flavorful, the salsa gave it a nice kick, and the black beans and corn added a hearty and filling texture. I've been making this soup ever since, and it's always a hit with my family and friends.

Prep time: 15 | Cook time: 240 | Serves: 4

Ingredients

• 4 skinless, boneless chicken breasts
• 1 jar (16 ounces) salsa
• 2 cans (15 ounces each) black beans, rinsed and drained
• 1 can (15 ounces) corn, drained
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup chopped cilantro

Instructions

1. Place the chicken breasts in the slow cooker.
2. Pour the salsa over the chicken.
3. Add the black beans, corn, chili powder, cumin, garlic powder, salt, and pepper to the slow cooker.
4. Cover and cook on low for 6-8 hours, or on high for 3-4 hours.
5. Shred the chicken with two forks.
6. Stir in the cilantro.
7. Serve hot.

Why It Works

• The slow cooker does all the work, so you can set it and forget it.
• The combination of salsa, black beans, and corn gives the soup a flavorful Southwestern flair.
• The chicken is cooked in the salsa-based sauce, which keeps it moist and tender.
• The soup is hearty and filling, thanks to the black beans and corn.
• The addition of cilantro adds a fresh and herbaceous flavor to the soup.