We were expecting a Nor'Easter this weekend, with high winds and heavy rains, expected rainfall of 2 - 3 inches. We could certainly use the rain, but all at once is a little rough. I decided this was a good weekend to put my "sous chef" (crock pot) into service and try a recipe I found interesting on Pinterest called "Crock Pot Soup".
I had all the ingredients in my pantry and fridge.
I did come up short with the cumin, I had less than the tablespoon listed , and I did not have a packet of dry ranch seasoning. I substituted a shallot and pepper salad dressing mix from Penzey's.
Can of Rotel
Can of corn (I used a package of frozen)
Can of black beans, rinsed and drained
Two frozen chicken breasts (I goofed and used three, too
8 0z. cream cheese
1 packet dry ranch seasoning
1 tablespoon cumin
1 teaspoon onion powder
1 teaspoon chili powder
Put all ingredients in slow cooker for 6 - 8 hours (low).
Shred chicken and enjoy!
You put the chicken breasts in frozen (love that), and I let it cook for about five hours on high. I must say it tasted delicious. A bit rich, though, so I am thinking for next time to use less than a whole bar of cream cheese or use a fat-free bar. I also needed to add a few splashes of chicken stock, as it turned out more like a white chili (nothin' wrong with that!) than a soup.
However, I didn't care for it visually. I do believe we eat with our eyes first, so I have to think of ways to punch up the color a bit when serving to company.
I would make this again, making sure I have enough cumin, less cream cheese or fat free, and definitely use the chicken stock.
I am joining Yvonne for On The Menu Monday. Please stop by where you will be inspired to try a new recipe. Also partying with Bunny Jean at the Bunny Hop, and Michael Lee at Rattlebridge Farm for Foodie Friday.