Let me just tell you, it was a total success! My non soup-eaters ate it (plus the leftovers); it didn't taste like chili and it wasn't super soup-y either. We loved it and this recipe made more than enough for our family of six (we've been feasting on the leftovers). Here it is, if you want to give it a try!
- Throw 3-4 boneless/skinless chicken breasts, seasoned with cumin, in your crockpot.
- Cover with:
- a can of black beans with diced jalapeƱos (drained),
- can of corn (drained),
- a can of rotel chiles (however spicy you want),
- 15oz can of tomato sauce and
- 32oz carton of chicken broth.
- Cook on low for 8hrs or high for 4. It's SO delicious.
- Shred chicken with two forks once soup is finished cooking.
- I also boiled brown rice pasta and incorporated that after shredding the chicken. Plain brown rice would be fine, too.
- We had cheese and blue corn chips to top it. You could also serve with a dollop of plain non-fat greek yogurt instead of sour cream for extra yum (and protein!).
Enjoy!
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