Wednesday, October 12, 2011

[What I Made] Creamy Chicken and Black Bean Soup

 Okay, so I have had a brand new crock pot for almost a month now and tonight I decided to bust it out.  We had some leftovers and some lonely cans in the pantry and fridge, so I threw them all together and made a really yummy dinner. :]
Shiny. :]
Here's what you'll need:
  • Shredded, cooked chicken
  • 1 can Rotel
  • 1 can green enchilada sauce
  • 1 can black beans
  • Taco sauce
  • Cream cheese
Pretty much, just dump all that into the crock pot and cook on high for two hours.
In the bottoms of the bowls, I put some Whole Grain Medley Santa Fe rice (in the Uncle Ben's Ready Pouches).
When it's time to eat, give the soup a good stir, making sure all the cream cheese is incorporated.
Spoon the soup over the rice and mix together (or leave layered. Either is fine.).
Top with cheese and sour cream (not pictured) and add a warm rolled tortilla for dipping.
This was a super simple, super easy dinner. Both Husband and Bear, not to mention our neighbors, loved it. Plus, it's a good way to get rid of that leftover chicken.


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