Crock Pot on a Budget: Black Bean & Chicken Salsa Soup - Under $10
|Holly at Nap Time|
Disclaimer: The prices shown below are what I personally paid for each product, and may differ from what you are able to find in your grocery store.
Black Bean & Chicken Salsa Soup
Half-Pound Boneless Chicken (breasts or tenderloins) - $2.69
1 Large Can of Black Beans (26.5 oz) - $1.59
1 Small Can of Whole Kernel Corn (8 3/4 oz) - $0.89
1 Jar of Salsa - however hot you prefer (16 oz) - $2.59
1/2 Green Pepper, chopped - about $0.50
1 small red onion - about $0.30
1 Jalapeno Pepper (add whqole for mild taste and take out at end, or chop for heat) - about $0.28
4 Chicken Bouillon Cubes - about $0.32
4 Cups of Water
TOTAL PRICE: $9.16
Optional Ingredients: (NOT included in price list)
Cumin (I used about 1 teaspoon)
Salt & Pepper to taste
1. Add all of the main ingredients to your Crock Pot slow cooker and stir. If using cumin or salt & pepper, add now.
2. Cook on LOW for 8 hours or HIGH for 4-6 hours. Before serving, carefully use forks to shred the chicken up.
3. Serve as is or add sour cream, shredded cheese or tortilla chips to your liking. ENJOY!
I've been eating this soup for two days now (it made plenty of leftovers for our little family). The first night I just added a dollop of sour cream on top, but it didn't seem to add much to the flavor for me. Tonight when I reheated it, I added a little bit of cheese and broken up tortilla chips for a little crunch. YUM! The crunch really hit the spot, and I would dare say this soup was even better on day 2 after the flavors got to soak together more overnight.
For a thicker "stew" that you can scoop up with tortilla chips instead of eating like soup, try using 2 1/2 cups of water instead of 4 (and adjust if needed).
Yummy! Let me know if you try this one!
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