At Roanoke River Valley Log Homes, we like to visit with friends and family, sit on the dock, float on the water, and we like to eat! When we tell our neighbors "come for drinks, don't bring anything" they all show up with a bottle of wine and a heavy Hors d’ oeuvre. Here is one we all love!
If you come to visit, we may just cook for you too!
Meanwhile, cover everything left with water and boil for about 30 minutes. Strain off the broth and discard the rest. (If it is very fatty you may want to refrigerate overnight and remove the fat on top.)
For the Soup:
Reserved chopped chicken
Reserved chicken broth
2(16 oz) cans seasoned black beans (drain and rinse the top only)
1 (14.5 oz) can petite diced tomatoes
1 can of whole kernel corn, drained
1 can Rotel diced tomatoes with chilies
1 oz envelope taco seasoning mix
For the Sour Cream Topping:
Combine 1 cup sour cream, 1 cup salsa and 1 envelope taco seasoning. Mix well. We keep in the fridge all the time. It’s great on fish tacos and steak nachos too.
Bring chicken, broth and Taco seasoning to a boil. Stir in beans and all other ingredients. Bring back to a boil. Reduce heat and simmer until well blended and hot (about 30 minutes). Serve with desired toppings. We like shredded sharp Cheddar, sour cream topping and crushed corn chips.
I don’t make this in a Croc-Pot, but I do like to serve it in one when it needs to stay hot for an extended time.
Sam and Gale Easter
Roanoke River Valley Log Homes
350 Egret Drive, Union Hall, VA 24176