Crockpot Mexican Soup
1 can rotel, undrained
1 can corn, partially drained
1 can black beans, drained and rinsed
2 frozen chicken breasts **
8 oz. cream cheese
1 pkt. dry, ranch dressing
1 T. cumin
1 t. onion powder
1 t. chili powder
Put all ingredients in crockpot. Cook 6-8 hours. Shred chicken and serve. Can top with shredded cheese and/or tortilla chips or strips.
** Can use canned chicken or 2-3 cups rotisserie chicken. I used a can of chicken, so only heated until cream cheese is melted and other ingredients are warm. DO NOT add salt, the dressing makes it salty enough. Delicious, easy and does not make a huge batch.
Perfect for Cinco de Mayo. Thanks for sharing.
Sounded so yummy, I had to try it. I added a little Oregano, and a can of water. I didn't have Rotel so I used diced tomatoes. I can't wait for it to cook. Smells wonderful and tastes good cold...hasn't had time to heat or cook LOL.
Sounds Yummy...I love easy crock pot dishes. Dinner is making while I sew.....l
I had everything for this in my pantry so I started if for supper today. It sounds so yummy and can't be any easier.
Thanks for sharing.
thanks sounds good got the ingredients on my my shopping list
for next weeks menu.
This was soooo good. Definitely a keeper!