Happy Friday foodies!
What’s the best thing about having a mini-vacation end on a Wednesday? Only having to work 2 days before it’s time to relax again! Didn’t hurt that we ended the workweek with a birthday potluck! The theme was Soups & Sandwiches…seems like we can’t get enough soup at these things. Must be due to this:
My plan was to go the grocery store on my way home from work last night to grab some stuff, but with the roads getting icy and slick, I decided to just go shopping in my freezer instead. Therein lay the ingredients for this!
Southwestern Chicken & Black Bean Soup: (Serves 8-10)
- 1 pound cooked shredded chicken
- 2 cans black beans, drained
- 2 cans diced tomatoes
- 1 large orange bell pepper, diced (frozen)
- 1 medium onion, diced (frozen)
- 2 cups corn (frozen)
- 2 cups low-sodium chicken broth
- 1 1/2 tablespoons cumin
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- salt & pepper to taste
Combine all ingredients in a slow cooker and set to low for 4-6 hours.
Garnishes: shredded cheddar cheese, plain greek yogurt, and cilantro.
Can’t get any easier than that right? Well how about the chicken I had was frozen, so I popped it in the crock and went to bed, woke up and VOILA! soup-ready chicken!
And for a peek of what it looks like under the toppings:
The perfect soup to thaw you out on a cold winter day!
I absolutely love cooking the crock-pot, especially in the winter. Who doesn’t like to just throw ingredients in a pot and come back hours later to a good home-cooked dinner? Or in my case, work for 4 hours and go to the break room for a home-cooked lunch!
Tell me, what is one of your favorite crock-pot recipes?
Now that I have my new baby crock-pot and can keep servings to a more manageable amount (I tend to get carried away with my bigger one), I plan on slow cooking more in the future!