Creamy Southwestern Chicken Soup - Crock Pot Time!

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Stop 3 is a CROCK POT soup – yaaahooo.

Creamy Southwestern Chicken Soup

Ingredients

1 Can of rotel

1 Can of Corn

1 Can of Black Beans (drained and rinsed)

2 Large Frozen Chicken Breasts

8oz Cream Cheese

1 Packet of Dry Ranch Dressing

1 tsp Cumin

2 tsp Onion Powder

2 tsp Chili Powder

2 Cups Chicken Broth

Salt to Taste

Directions

Throw everything in the crock pot, set to low and cook for 6-8 hours. Before serving pull out the chicken and shred. Mix it back in to the soup and serve.

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First, who doesn’t love a good crock pot recipe? The key is with it being good. I actually have this perpetual fear of crock pot recipes. I know, I’m weird… I just can’t feel comfortable having no control over a recipe until its done and little can be helped to save it. The original recipe for this had some definite differences, but the big problem being the original had no broth. If I would have let things be as the inspiration for this recipe said, it would have been taco or fajita mix, not soup and I wanted soup dang it! I think that’s my biggest fear with crock pot recipes are whether or not the liquid levels are what they need to be. Seasoning can sort of be adjusted but liquids, man o man you are SOL on that end. So that whole “Fix It & Forget It” mentality yaaaa that does not work for this girl… there is NO FORGETTING!

Well, after 6-8 hours of pure fear the soup was ready and I was just happy it was over. But then I was happy because this easy little number was delicious! I did take a whisk to it just to get everything nice and smooth. If you like your soup really soupy you may want to add more chicken broth, but you can wait till it's ready to add it in if you feel the need to wait and see.

But I would happily without too much anxiety make this recipe again and even double it!

Noming Score: 3.75/5