I actually have two slow cookers. One is an actual Crock Pot and the other is a programmable slow cooker by Hamilton beach. My Crock Pot is just basic and I use it mainly for soups, stews and for keeping dishes warm. I use the Hamilton Beach slow cooker for pot roast, turkey breast or any other meats I need to cook since it comes with a thermometer.
On weekends when I am feeling exceptionally organized I will prep all the meals for the week including my lunches and this soup is one of my favorites. I'll start it in the morning and and then in the evening I can divide it into separate containers for lunch. The soup also freezes beautifully, so feel free to make a double batch.
Ingredients
1 quart Chicken Stock
1 lb Chicken Breast
1 can Black Beans
1 can dice tomatoes & green chilies
1 can Cream of Chicken Soup
Sour Cream
Shredded cheese
Tortilla Chips
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Directions
Add first five ingredients to slow cooker
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Remove chicken from slow cooker and shred, then return to slow cooker
When you serve the soup you can garnish with the sour cream, chips and shredded cheese
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Nutritional Information: Calories: 140 Total Fat: 1.0 Cholesterol: 27.8 Sodium: 469.9 Total Carbohydrates: 14.6 Dietary Fiber: 3.9 Protein: 16.6
*Notes: Nutritional information does not include the garnishes. I used the 98% fat free cream of chicken soup.
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3 comments:
It sounds delicious!! I wonder if i can substitute the sour cream with greek yogurt??
I'm sure yoiu could. or just omit it. It tasstes just as good without the the toppings
Ok, so I'm making this recipe this weekend!!!! YUM!
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