This is one of our favorite soup recipes around the Robinson household. I’ve been making it for a few years and its one we always come back to! Super easy to make. Just dump all the ingredients into a big soup pan (minus the sour cream that goes in right before serving) and simmer for 15 min. Voila! Delicious dinner, done!
1 can black beans (or 2 cups cooked black beans)
1 cup cooked diced chicken
1 can diced tomatoes
1 4oz. can diced green chilies
1 10oz. can corn, drained (or 1 cup frozen)
1 can cream of potato soup (or homemade cream soup substitute by Lindsey @ PassionateHomemaking.com, plans to post my own version of this soon)
2 cups chicken broth
8 oz. sour cream
1 package taco seasoning (or 1-2 tbsp. homemade taco seasoning, to be posted later as well)
Combine all ingredients in large soup pot EXCEPT sour cream. Bring to boil, turn down, and allow to simmer for 10-15 min. Take out one cup of broth, and whisk together with sour cream in separate bowl until smooth. Take soup pot off heat and add sour cream mixture. Stir until combines. Can serve with corn bread, veggie sticks, fresh cilantro, tortilla chips…you name it!
To make in crock-pot, pretty much the same. Combine all ingredients in large crock-pot except sour cream. Stir until combined, place lid on and set it on desired setting (low for 8-10 hours, high for 4-6 hours). Right before serving, unplug crock pot (any direct heat to the sour cream after adding will curdle it. It will still taste ok but will look…well…icky). Take out one cup broth, whisk with sour cream in separate bowl until smooth, add to crock-pot soup, stir, and serve! 🙂
Hoping to get a picture of this delicious soup for you next time we make it. Enjoy!