Get it? "What a crock?" Cuz it's cooked in the crock pot? Yeah? No? Okaaaay, moving along. I had been seeing this recipe popping up all over Pinterest and Facebook, so I figured eh, why the hell not give it a try. It's getting really chilly, really quickly and what is better than a nice warm bowl of soup to fill your belly?
I was NOT disappointed. I did make some tweaks to the recipe and that is the version I'm posting here because I quite enjoyed it!
- 1 rotisserie chicken, meat removed and shredded into nice size pieces (you can also use uncooked chicken breasts and cook them in the liquid and shred when done, but this was how I did it)
- 15 oz can of diced tomatoes
- 6 cups low sodium chicken broth
- 3/4 cup of chopped onion
- 3/4 cup of chopped bell peppers
- 3/4 cup of canned low sodium black beans, rinsed well
- 2 cloves of garlic, minced
- 1/3 cup chunky salsa
- 1/2 cup dry whole wheat elbow macaroni noodles
- 1/4 tsp chili powder
- 1 tsp ground pepper
- Mexican Blend shredded cheese to top with
- Tortilla strips to top with
- Add all ingredients to your crock pot except for the chicken, noodles, cheese, and tortilla strips.
- Cook on high for 4 hours or on low for 8 hours.
- An hour before it is finished, add the chicken and the noodles. Stir well,, recover, and let finish cooking.
- Top with a little shredded cheese and crispy tortilla strips.
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