This slow cooker soup is so easy and quick. It’s great for the busy days, when I know we will need a low maintenance meal. It’s also very versatile! It can be eaten as a soup, or over tortilla chips. Sometimes my husband even prefers to drain off the liquid and use the meat for chicken tacos.
1 can of rotel
1/2 bag of frozen corn (or 1 can)
1 can of black beans (drained & rinsed)
2 frozen chicken breasts
8 oz cream cheese,
1 packet dry ranch dressing
1 tablespoon cumin
1 teaspoon onion powder
1 teaspoon chili powder
Mix all ingredients in your slow cooker and cook on low 6-8 hours.
Shred the chicken, and serve!
Notes:
-If you’re feeding a crowd like I am, be sure to double or triple the recipe depending on the appetites at your house.
-I use 2 cups of frozen black beans. I buy raw beans, and then cook and freeze them myself because I’m extra like that.
