Tuesday, October 11, 2011

Crock pot chicken, bean 'n cream cheese soup

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I love rain. I might be one of the few people out there who prefers a rainy day to a sunny day. I thought I'd officially welcome this cold, rainy fall weather by making this hearty, cheap and easy soup. It took less than 5 minutes to throw together and even less time to eat it. It's that good.

Ingredients:

  • 1 can corn
  • 1 can black beans, drained and rinsed
  • 1 can of original Rotel
  • 2 thawed chicken breasts
  • 8 oz. pack of cream cheese
  • 1 packet of dry ranch dressing mix
  • 1 tablespoon cumin
  • 1 tablespoon onion powder
  • 1 teaspoon garlic salt
Directions:
  • With the exception of the black beans (which need to be drained and rinsed first) throw all the ingredients into a crock pot.
  • Cook on low 8-10 hours.
  • Using two forks, shred the chicken, stir well and serve hot with fresh bread and butter.
These leftovers are amazing, too. Perfect for days like today when all you want is to take a bath, read your book and not cook.

Love and good feelings,
Rachael

4 comments:

  1. This looks good. I make something similar, but it doesn't have the cream cheese. Sounds like a great addition. I will definitely try this. Thanks for sharing the recipe!! Kathy L.

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  2. I am definitely going to make this... as soon as CA is done with the 90 degree weather! Looks delicious! :)

    JD

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  3. Yummy!! Is it ok to double the recipe for a bigger group?

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    Replies
    1. I've never done it but I'm sure it's okay to do :-) I would just keep it in the crockpot longer.

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