RECIPE: Black Bean and Salsa Chicken Soup (Crockpot recipe)

It's odd that I've posted so many recipes about SOUP since I don't consider myself a real soup person; it must be the time of the year. A friend forwarded me this recipe from the Crockpot Lady's blog (very fun. She tries a new crockpot recipe every day).
And yes, I'm in love with this soup: it involves corn, there's kick to it, and the sour cream/cilantro really completes it. As another friend pointed out "if a recipe calls for sour cream on top, you MUST make sure people know that....it won't taste the same without it." I couldn't
agree more.
I made a few changes to the Crockpot Lady's original recipe, only because I found it too watery. So I cut down on the salsa amount. And if you don't add cheese on top, it's a very lowfat meal. Enjoy!

BLACK BEAN and SALSA CHICKEN SOUP
--1 pound chicken (I used 6 frozen breast tenderloins)
--1 cup dried black beans (or 2 cans, drained and rinsed)
--4 cups chicken broth
--2 cups frozen corn (sweet white corn is best)
--1 1/2 cups MILD prepared salsa, from a jar (12 oz)
--1 1/2 tsp cumin
--1/2 cup sour cream
-- juice of 1/2 a lime
--cilantro (optional)

This is made in a 4 quart Crockpot (or larger)

For DRIED BEANS follow these directions:
Starting the night before, soak the black beans in enough water to cover and another 2 inches overnight. In the morning, drain the water and rinse the beans. You can also quick soak the beans by pouring boiling water over them and let them sit for an hour or two.
Drain and rinse beans and pour in the crockpot. Put in the chicken, broth, salsa, corn and cumin. Stir, but don't disturb the beans---let them stay at the bottom of the pot, closest to the heating element.
Cover and cook on high for 7-9 hours. Yes. High. For 7-9 hours. It takes crazy long for the beans to soften, but they will.

Spoon out the chicken pieces and shred with two forks in a separate bowl.
Ladle out half of the soup mixture (minus the chicken you just took out) and carefully puree it in a traditional blender. Pour the puree back in the pot, add the shredded chicken, squeeze in the juice of one small lime, and stir. Ladle into bowls and serve with a large spoonful of light sour cream and cilantro.


For CANNED BEANS follow these directions:
Drain and rinse beans and pour in the crockpot. Put in the chicken, broth, salsa, corn and cumin. Stir, but don't disturb the beans---let them stay at the bottom of the pot, closest to the heating element.
Cover and cook on low for 6-8 hours, or on high for 4-5--similar to normal soup-cooking time.

Spoon out the chicken pieces and shred with two forks in a separate bowl.
Ladle out half of the soup mixture (minus the chicken you just took out) and carefully puree it in a traditional blender. Pour the puree back in the pot, add the shredded chicken, squeeze in the juice of one small lime, and stir. Ladle into bowls and serve with a large spoonful of light sour cream and cilantro.

Soup is best when served with: Quesadillas, chips, corn bread muffins, or warm flour tortillas.