Salsa Chicken and Black Bean Soup

I've been wanted to make this recipe from the A Year of Slow Cooking blog for a while now.  I finally got around to it today.  It was really good and really easy.  I soaked the beans overnight and used frozen chicken breast tenderloins, then cooked it on low for about 7 hours.  When I got from work I took the chicken out and cut it into smaller pieces, put some of it back in and used an immersion blender to thicken it up a bit.  The beans still needed about an hour but the chicken was done so I left the rest of the chicken out and added it back in later.

Baden reluctantly tried it but ended up eating all of his.  Paige commented that the sour cream was sour. Hmm.. I remember having the same discussion with my sister when we were little.  "Heather, it's not really sour, it's just CALLED sour cream."  She didn't buy it either.

I'll make this soup again!