A Top Crock-Pot Soup Recipe
One of the best tasting soups I have ever made! My friends as well as my family were delighted by the creamy cheesy and slightly spicy favor of this soup.Serving this soup with a crusty bread and/or crackers will made for a hearty meal. This recipe makes 8 bowls of soup and was so economical . I think it would make a great family meal.
Ideal for a 6-quart slow cooker
4 whole chicken breast, cooked and shredded
1 small onion, chopped
1 15 1/4-oz. can whole-kernel corn, undrained
1 24-oz. can pinto beans, undrained
1 141/2-oz. can diced tomatoes, undrained
1 10-oz. can tomatoes with green chilies, undrained
1 lb. pasteurized prepared cheese (Velveeta ), cubed
1/4 cup to 1/2 cup milk
1. Prepare Chicken breast; I first seasoned my chicken with salt, pepper, garlic powder and poultry seasoning then cooked in a skillet with some chicken stock.
Then I shredded the chicken and transfer the chicken into my slow cooker
Next add the onions
Next the cheese
The tomatoes undrained
Your corn undrained
Next your can undrained beans
The undrained tomatoes and chilies
And last the 1/4 cup of milk (more if need later)
Stir together well. cover and cook on low 3 to 4 hours or until cheese is melted. stir occasionally to keep soup from boiling
Serve with bread and crackers for a complete meal
1. place chicken and onions in slow cooker.
2. Add corn, beans, tomatoes, cubed cheese,and milk.Stir well.
3. Cover and cook on low for 3-4 hours or until cheese is melted. Stir occasionally to keep soup from boiling.