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Salsa Chicken and Black Bean Soup

This awesome soup could not be any easier or more delicious! Protein rich, fresh, and filling, you will definitely add this to your regular dinner menu. You will want to make this one tonight! Featuring Super Dips Salsa & Fiesta Blends.

Salsa Chicken and Black Bean Soup

Recipe by Arlene Oosterhoff



4 Boneless Skinless Chicken Breasts

2 litres Low Sodium Chicken Broth

1 packet Super Dips Salsa Blend

1 packet Super Dips Fiesta Blend

3  540ml cans Black Beans - Drained & rinsed!

2 540ml cans Peaches & Cream Corn – Drained.

2 440ml jars Salsa (Heat level of your choice.)

2 284ml cans Cream of Mushroom Soup

Garnish (do not add to slow cooker)







  1. Combine all ingredients in the slow cooker and cook on HIGH for 4 hours or LOW for 8+ hours.
  2. Remove the chicken breasts and shred into bite-sized pieces & return to the pot.
  3. Serve garnished with some cubed avocado, chopped fresh cilantro & a squeeze of fresh lime. Pair with a slice of sourdough or artisan bread for a simple and hearty meal!

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