Spicy Chicken and Black Bean Soup

• 2 pounds Frozen Chicken Breast (boneless, Skinless)
• 16 ounces, weight Salsa
• 8 ounces, fluid Chicken Broth
• 10 ounces, weight Frozen Mixed Vegetables
• 2 Tablespoons Salt
• 2 Tablespoons Pepper
• 2 Tablespoons Ghost Pepper Powder, Red Pepper Flakes, Or Other Hot Pepper
• 3 cans (15 Oz. Can) Black Beans, Drained

1. Start by putting chicken, salsa, broth, and vegetables into your crock pot.
2. For the vegetables, I used a stew mix and a pepper and onion mix.
3. You can use whatever variety of frozen vegetables you like.
4. Season to your taste with salt, pepper, and hot pepper.
5. I used ghost pepper powder.
6. Ghost pepper is very hot so you can tame it with red pepper flakes, cayenne pepper or not use anything at all.
7. Let the chicken and vegetable mix cook on medium heat for 8 hours.
8. You can reduce the time by cooking on high.
9. The trick is to cook the chicken through.
10. After cooking, shred the chicken with two forks and add the black beans.
11. Mix everything together and add additional seasonings if necessary.
12. Serve plain or with sour cream and shredded cheese.

chicken, weight salsa, chicken broth, vegetables, salt, pepper, pepper, black beans

Taken from tastykitchen.com/recipes/main-courses/spicy-chicken-and-black-bean-soup/ (may not work)