Crockpot Salsa Chicken And Black Bean Soup Recipes

Steps:

• Place one can of beans and 2 cups of chicken broth in a blender and puree. Place bean puree in crock pot.
• Into the crock pot, add remaining beans and chicken broth along with the tomatoes, bell pepper, green chiles, cumin, chile powder, garlic powder, onion powder, oregano, corn (optional), mushrooms (optional), salsa, and chicken breasts.
• Set slow cooker to high for 4 hrs or to low for 6-8 hrs (I do mine on high).
• After it's done, remove and shred chicken (with 2 forks - it will just fall apart) and return it to the crock pot. Add the cilantro and scallions.
• Adjust to taste with salt and cumin (and hot sauce if you like).
• Serve hot with lime wedges and a dollop of sour cream if you wish.

Steps:

• In a 4 quart or larger crockpot, combine all ingredients except sour cream.
• Cook on low for 6-8 hours or high for 4-5 hours.
• Stir in 1/2 cup sour cream.
• To thicken, you could using and immersible blender to blend some of the soup.
• Garnish and serve.

Steps:

• Place chicken breasts in the bottom of the Instant Pot.
• Pour black beans, corn, salsa, and taco seasoning on top of chicken.
• Add water to Instant Pot (pour on the side so it doesn't wash seasoning off of chicken).
• Place the lid on top of the Instant Pot and move the valve to SEALING. Press the MANUAL (PRESSURE COOK) button and set timer for 25 minutes if chicken is frozen (or 18 minutes if chicken is thawed).
• When the timer is done, do a QUICK RELEASE of the pressure.
• Remove chicken from Instant Pot and shred with 2 forks (it should fall apart fairly easily).
• Place chicken back into Instant Pot with salsa mixture and liquid. Mix together to incorporate the chicken.
• Serve on top of salad, nachos, tacos, burritos, or anyway that you prefer! Top with your favorite toppings and enjoy.

Steps:

• In an electric food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth.
• Heat the bean mixture in a saucepan over medium heat until thoroughly heated.
• Ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion.

Steps:

• Sprinkle chicken with salt. In 12-inch skillet, heat oil over medium-high heat. Cook chicken in oil about 4 minutes, turning once, until brown.
• In 3 1/2- to 5-quart slow cooker, mix salsa, beans and corn. Top with chicken.
• Cover and cook on low heat setting 7 to 9 hours or until juice of chicken is clear when center of thickest part is cut (180°F).
• Sprinkle chicken thighs and vegetable mixture with cilantro.

Steps:

• For salsa, in a large bowl, combine the first eight ingredients; refrigerate until serving. Combine the brown sugar, pepper sauce, garlic powder, salt and pepper; rub over both sides of chicken. , Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until a thermometer reads 170°. Serve with salsa.

Steps:

• Place chicken, salsa and peppers in a 3- or 4-qt. slow cooker. Cook, covered, on low until meat is tender, 4-5 hours., Remove chicken; shred with 2 forks. Return to slow cooker to heat through. Using a slotted spoon, serve chicken over chips; sprinkle with cheese and optional toppings.

Steps:

• If making this into a freezer meal, label a gallon-sized resealable freezer bag with the title of the recipe and how to long to cook in the slow cooker. (If you aren't making it into a freezer meal, jump ahead to step #5).
• Dump the black beans, corn, salsa, taco seasoning, and water in the resealable bag and mix until all the ingredients are combined. Add the chicken breasts and zip the bag closed. Place in the freezer until ready to use (it will last in the freezer for up to 90 days).
• When ready to cook, remove bag from freezer and place in fridge overnight so that it can thaw. Spray slow cooker with non-stick cooking spray and dump bag ingredients into the slow cooker. Cook on high for 4-5 hours or on low for 6-7 hours (until chicken is completely done).
• Shred meat and serve however you want (in tacos, burritos, nachos, salads, etc). Garnish with cheese, sour cream, avocado, lettuce, tomato, and hot sauce.
• If you aren't making this into a freezer meal, dump black beans, corn, taco seasoning, and water in crock pot and mix together until seasoning is dissolved. Place chicken breasts on top and spread salsa on chicken. Cook on high for 3-4 hours or low for 5-6 hours. Shred chicken and serve however you want (in tacos, burritos, nachos, salads, etc). Garnish with cheese, sour cream, avocado, lettuce, tomato, and hot sauce.

Steps:

• Place chicken in the bottom of a slow cooker. Sprinkle with chili powder, garlic powder, cumin, and onion powder. Top evenly with salsa and green chile peppers.
• Cook on Low until chicken breasts are very tender, 6 to 8 hours. Shred chicken breast with 2 forks.