I knew I had a recipe for this soup somewhere…in a cookbook we compiled and sold as members of the Junior Women’s Club. I was a member for about 5 years when my twins were little and made new friends while lending a hand in many philanthropic endeavors.
I found that when my kids were that little I never felt like I had the time for others – other things, other people – but that is exactly the time when those other people and other things are needed in your life. For no other reason than the simple pleasure of spending time with other women with whom you have something in common – the enjoyment of getting together for a period of time without having to change a diaper, wipe a butt, break up a fight…you get the picture.
Anyway, I looked all over in all of the places I keep all of my cookbooks and no deal. Can’t find that book! I remembered it was an easy enough crock pot recipe and figured I could duplicate it without too much trouble.
This is one of those recipes that gets passed around your groups of friends. Dump things in a crock pot and leave for 8 hours. Come back to supper ready. Done! So, here it is, my best guess and just as delicious as I remember!
1 package organic boneless, skinless chicken breasts, rinsed and dried, seasoned with Cumin BBQ Rub (see Kale Chips Two Ways for rub recipe). You can skip this step if you like less spice.
6 cups chicken stock
1 cup of your favorite salsa
2 cloves garlic minced
1 can (15 oz.) diced tomatoes and juices
1 can black beans, rinsed
juice of a lime
salt and pepper to taste
for garnish – sour cream, cheese, fresh chopped cilantro, lime wedges, crumbled corn chips
Place the seasoned chicken breasts in the crock pot. Add the stock, salsa, garlic, tomatoes and lime juice. Cook for 6 to 8 hours depending on the time you have. About an hour before you are ready to serve the soup, pull out the chicken breasts and shred with two forks. Return the chicken to the pot with the beans. Season with salt and pepper if needed. Cook another half hour. Serve with desired garnish.