Spicy Chicken & Black Bean Soup/Dip Recipe
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Description: submitted by Leanne from Iowa We usually double this recipe. This recipe is thick enough to use as a hot dip with chips or use in soft taco shells. Ingredients Needed: 1 can black beans (drained & rinsed) 1 can corn (undrained) 1 can rotel (undrained) 1 pkg ranch dressing mix 1 teaspoon cumin 1 tablespoon chili powder 1 teaspoon onion powder 8 ounces light cream cheese 2 chicken breasts (boneless) |
Directions
Place chicken at the bottom of a crockpot.
Pour whole can of corn (undrained), rotel (undrained),
and black beans (drained & rinsed) on top of the chicken.
Top with seasonings and ranch dressing mix.
Stir together.
Place the brick of cream cheese on top. Cover
with the crockpot lid and cook on LOW for 6-8 hours.
Remove chicken breasts and shred with forks.
Add shredded chicken back into soup
and stir all together.
Top with corn chips or tortilla chips.
Pour whole can of corn (undrained), rotel (undrained),
and black beans (drained & rinsed) on top of the chicken.
Top with seasonings and ranch dressing mix.
Stir together.
Place the brick of cream cheese on top. Cover
with the crockpot lid and cook on LOW for 6-8 hours.
Remove chicken breasts and shred with forks.
Add shredded chicken back into soup
and stir all together.
Top with corn chips or tortilla chips.
Use this recipe with
our handmade pottery:
our handmade pottery: