One afternoon, I was trying to find something to make for dinner. It seemed that I had way too many odds-and-ends in my pantry, but nothing of any real value. But, I didn't have time to run to the store, so I just tossed a bunch of stuff from the pantry and freezer into my slow cooker and hoped for the best.
Well, let me tell you, it was delicious! Thank goodness I remembered what I tossed in because we eat this soup over and over and over again.
It's hearty enough to eat on its own, but not overly filling. I like mine with a nice cold beer too, but hey, that's just me.
South Western Chicken Soup
* 2 cups chicken stock
* 2 cups water
* 1 chicken bouillon cube
* 1 vegetable bouillon cube
* 1/4 cup diced red onion
* 2 large cloves garlic, minced
* 1 (15 oz) can black beans, rinsed
* 1 (15 oz) can small white beans, rinsed
* 1 (15 oz) can of sweet corn, rinsed
* 1 (15 oz) can petite diced tomatoes
* 1 tablespoon canned mild green chilies*
* 1/2 teaspoon cumin powder
* 1/4 teaspoon cayenne pepper
* 1/2 teaspoon black pepper
* 2 chicken tenderloins**
*I hate throwing food out, so I divide and freeze my leftover green chilies; this way I have them on
hand to pop into soups or tacos all winter long.
**I never seem to use a whole packet of chicken tenderloins in Doreen's Chicken Chow Mein. So I
freeze the remaining two and just throw them into the slow cooker. Trust me, after 6 hours, you can
shred them with a fork!
Step 1: Rinse and drain both beans and corn. Pour beans into the slow cooker (3 1/2 – 4 quart).
Step 2: Add diced tomatoes and green chilies to slow cooker.
Step 3: Add cumin, cayenne pepper, and black pepper to the crock pot. Then add the bouillon cubes.
Step 4: Pour chicken broth and water into pot. Stir to blend, and then place the chicken tenderloins on top.
Step 5: Cover and cook on low for 6 hours. Remove chicken right before serving and shred with two forks. Add back to soup, and serve.0