A great soup to pull from the pantry and/or freezer. It makes leftovers which is nice. It’s delicious.
- 1 to 1 1/2 lb chicken breasts or strips
- 2 cups chicken broth
- 1 jar black bean and corn salsa
- 1 small can diced tomatoes with green chilies
- 4 oz cream cheese (I use Neufchatel)
- 1/4 cup cornmeal or masa harina
- 1/2 cup milk
- 1 tbsp dried minced onion
- 1 tbsp dried cilantro (optional)
- 2 tsp minced garlic
- 1 tsp cumin
- 1 tsp chili powder
- Salt and black pepper to taste
- Topping options: tortilla strips or chips, shredded Mexican cheese, fresh cilantro, sour cream, avocado slices, sliced jalapenos, hot sauce
Place chicken, broth, onion, garlic, and seasonings in crock pot on high for a couple of hours or until chicken is done. Remove chicken, shred, and return to pot, then add salsa and diced tomatoes/chilies and turn pot to low. (If leaving for the day, you can put all these ingredients in together on low, then shred chicken when you…
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