Oh my goodness, yall! Last weekend, I had the privilege of hanging out with some of the most beautiful women at the Texas Homeschool Moms’ Winter Summit. It was amazing, by the way! And it takes a big team to pull off such a wonderful event. Since we knew we’d be too busy to leave the hotel for any food, we brought a bunch of yummy things into our work suite, and this soup was one of those dishes that we shared.
Dee Ann (one of our amazing and hard-working team players) brought this in her slow cooker, and it was a huge hit! I had a couple of bowls and let me tell you, this is delicious! When I came home, I asked Dee Ann for the recipe, which I quickly adapted and made with the ingredients I had in my kitchen, and my family was so glad she shared. Our family loves it now, too! So much that it is in my new automatic stirring Crock-Pot® Slow Cooker again right now as I’m whipping up a few other things for the game.
By the time we’re ready for Super Bowl, our soup will be, too!
Thanks for sharing the recipe, Dee Ann (and her friend, Shelly!) We love it!
Mexican Chicken and Black Bean Soup
- 3 or 4 large boneless, skinless chicken breasts
- 2 (15 ounce) cans black beans, drained
- 2 (15 ounce) cans corn, drained
- 2 (10 ounce) cans diced tomatoes and chiles (like Rotel)
- 1 (15 ounce) can tomato sauce
- 2 cups water
- Taco seasoning mix
- 4 large garlic cloves, minced
- 1 (8 ounce) package cream cheese
- Place all ingredients except for cream cheese into slow cooker.
- Cook on low for 6 to 8 hours or until chicken is cooked.
- Remove chicken from slow cooker, then turn slow cooker setting to high.
- Add cream cheese to slow cooker and stir.
- Shred chicken, then return to pot and stir well.
Serve over brown rice or with tortilla chips. Lime wedges, avocado, and fresh cilantro are the perfect garnish!