Friday, June 14, 2013

Crock Pot Mexican Soup

Here is a super easy, tasty and inexpensive crock pot recipe! 

Mexican Soup
4-6 Servings

 1 skinless, boneless chicken breast
15oz. cans black beans, drained and rinsed
14 1/2oz. can diced tomatoes, undrained
11oz. can whole kernel corn, drained
1-2 cups salsa
1 Tbs. chili powder

1/2 tsp. ground cumin
1/2tsp. dried minced garlic
Add some water or chicken broth if needs to be more soupy.

1. Combine all ingredients in crock pot. (Can be assembled the night before and put in fridge until the next morning.)

2. Cover. Cook on High 5-6 hours OR Low all day. 
3. Top with Mexican cheese before serving.

*Cornbread or chips and salsa for a side!

1 comment:

  1. This soup sounds yummy! Thank you for sharing the recipe!

    I'm hopping over from the Frugal Crafty Home Blog Hop. I hope you're having a terrific week!