I love fall.  I pull out my slow cooker and make yummy, comforting soups and stews.  Plus, the slow cooker makes dinner prep a breeze.

 eMeals recently released a 5 recipe slow cooker plan free to all new members and current members.  I couldn’t wait to try some of the recipes, and their healthy Mexican Chicken and Bean Soup didn’t disappoint.  (Another bonus is that the recipe made such a hearty portion that we have enough leftovers for another meal.  I’ll either stash it in the freezer or we will eat it later in the week.)

eMeals’ Mexican Chicken and Bean Soup (slightly modified based on what we had on hand)

1 rotisserie chicken, shredded (bones and skin removed)
3 cloves garlic, chopped
1 onion, chopped
1 green bell pepper, chopped
3 tbsp. canola oil
2 10 oz. cans diced tomatoes with green chilis
10 oz. bag frozen corn
2 14 oz cans black beans
16 oz. jar chunky salsa
5 cups chicken broth (I used homemade)
1 tbsp. cumin
(The recipe also called for 8 oz. sour cream, but I skipped that to make it dairy free.  If you use it, add it in when the soup is done cooking.)

Directions

Place shredded chicken in a crockpot.

In a skillet over medium heat, add the oil, onion, garlic, and green pepper and saute until tender, then add to chicken.

Add tomatoes, corn, black beans, salsa, chicken broth and cumin.

Cover and cook on low 6 to 8 hours.

Join eMeals or access your account if you are already a member to get the rest of the yummy slow cooker recipes as well as a corresponding grocery list for free.

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