Baby, it’s cold outside! So yesterday I whipped up this yummy soup and left it in the crockpot for the afternoon. Last night, we came home and enjoyed this spicy, thick soup with a loaf of crusty bread! Heaven, I tell you!
- 1 Can (10 oz) mild, diced tomatoes and green chilis (I used Rotel)
- 1 Can (15 oz) black beans, drained and rinsed
- 10 oz Bag frozen corn
- 2 Chicken breasts, cut into cubes
- 8 oz Cream cheese, cut into cubes
- 1 Leek (or 1 small onion), chopped
- 1 Packet dry ranch dressing
- 1 Tablespoon Cumin
- 1 Teaspoon Chili Powder
- 1/4 cup water
Combine all ingredients in crockpot and mix well. Set crockpot on low. After about an hour or so, stir the ingredients in the pot to mix up the melted cream cheese. Cook 5-8 hours on low.
