Monday, May 11, 2015

Last week we had a bridal shower for one of the wonderful ladies I work with.  She's getting married in June and there are so many people on our campus that wanted to celebrate her before she takes off for this new adventure.

My boss and I each brought a Crock Pot of soup and then asked the rest of the ladies who were invited to bring a side dish or dessert.  The shower turned out really great, and we ate a lot of good food!

The soup I brought was actually a recipe that the bride-to-be had given me, which she had gotten from another friend of ours.  It is the easiest soup ever, and soooo good!  Here's the recipe:

Creamy Chicken Chili
1 can black beans
1 can corn, undrained
1 can Rotel, undrained
1 package Ranch dressing mix
1 tsp. cumin
1 Tbsp. chili powder
1 tsp. onion powder
1 8oz block light cream cheese
2 large chicken breasts

Drain and rinse the black beans and set aside.  Place chicken breasts on the bottom of the Crock Pot.  Dump beans, corn (undrained), and Rotel (undrained) on top of chicken.  Sprinkle spices and Ranch mix over everything.  Top with block of cream cheese (don't stir it in) and cook on high 4 hours or low 6 to 8 hours.  Before serving, remove chicken and shred with 2 forks (or use your Kitchen Aid mixer if you've got one handy).  Stir cream cheese into soup mixture; return chicken to Crock Pot and stir thoroughly.

One of the reasons I love this recipe so much is that you don't have to cook the chicken before you put it in.  Crock Pots lose some of their convenience factor (in my opinion) when you have to brown or cook the meat separately before making a recipe.

I should really post a recipe that actually takes some time & effort to make or people are going to think my cooking skills are about at a kindergarten level.  Oh well.



2 comments:

  1. This recipe sounds delicious! And hey, if it tastes delicious, who cares if it's at the kindergarten or college level? :) - Katrina

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  2. Hey Katrina, that's true! :)

    ReplyDelete