But he who is of a merry heart has a continual feast. Proverbs 15:15b
Whenever we have company I use my crock pot at least once if not a few times. Who wants to spend all day slaving away in the kitchen when you have loved ones visiting? This soup is a combination of several recipes I have found. To be honest, I’m not sure I’ve ever made it exactly the same way twice. It’s the kind of soup that you throw in whatever you have in the pantry, and hope for the best…but it always comes out good-I promise!
This soup is one you want to cook on low all day if you’re having it for dinner, or all night if you’re serving it for lunch.
Here is what you need:
Frozen raw chicken (the amount depends on how much you like in your soup-or how much you happen to have in your freezer 🙂
Two or three different kinds of canned beans. (i usually prefer black and kidney, but I have also used navy and pinto in it.)
1 can of rotel
1 can of enchilada sauce
1 cup of chicken broth (More or less depending on how thick you like your soup to be. I didn’t have broth the other day and used water-it turned out fine.
2 tsp of chili powder
1 tsp oregano
2-3 cloves of fresh garlic (probably one of the most important ingredients-do not substitute garlic powder!)
1-2 chopped onion (I used sweet or white)
Put the chicken in the crock pot (still frozen). Drain and rinse beans and pour them on top. Dump everything else in, turn the crock pot on low and walk away. 🙂
NOTE: I usually use some cornstarch to thicken mine about an hour before serving it. Take 2 tsp of cornstarch and add to a cup of cold water. Stir it well and then dump it in the crock pot with the soup. Mix it around and let it sit for a bit. If it’s still too thin for your liking repeat step one.:)
I usually serve mine with shredded cheese and a dollop of sour cream. Jalapenos would also be good with it.
I hope you enjoy these recipes, but mostly I hope you enjoy the people you get to share them with. Blessings Moms!!
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Linking up with Nap Time Creations for Tasty Tuesday!