I have an announcement to make, I have been chosen as a Kraft Canada 'What's Cooking?' contributor. For the next year I will be writing one post a month, sharing delicious recipes and tips to make sure you go back in the kitchen and cook!
If you are afraid to use your slow cooker I can tell you that this is pretty darn simple. All you have to do is prepare all the ingredients in the slow cooker, leave it alone, and you can get on with your activities. Resist the urge to take the lid off because the heat will escape and that will slow the cooking process. I usually taste my meal about 30 minutes before the end of the cooking range to check and adjust the spices in my dish.
To maximize the flavors I like to brown my meat and cook my onions and spices in a skillet before adding to the slow cooker. Don't forget to add the caramelized bits, that will give you more taste.
Please note that this soup has been adapted for the slow cooker. You can make it on the stove.
For more slow cooker recipes visit: Kraft Canada
Hearty Mexican Chicken Soup with Beans
1 large yellow onion, chopped
1 Tbsp. oil (I used olive oil)
1 clove garlic, minced
1/2 tsp. ground cumin
4 cups 25%-less-sodium chicken broth
1 can (540 ml) white kidney beans, rinsed (I used black beans)
1 cup thick and chunky salsa
2 cups shredded rotisserie chicken
1 cup corn
2 green onions, chopped
1/4 cup chopped fresh cilantro
1 cup Kraft Tex Mex Shredded Cheese
1 Tbsp. pickled jalapeño, diced (optional)
Place all ingredients, except the green onions, in the slow cooker. Cook at low for 4 to 6 hours.
TIP: If you have extra time cook the onions in hot oil for 4 minutes. Add the garlic and cumin and cook for 1 more minutes. Add into the slow cooker.
TO SERVE: Garnish with Kraft Tex Mex Shredded Cheese, green onions and more fresh cilantro (optional)
TIPS: Sour cream and avocados are also nice as toppings for this soup.
Adapted from Kraft Canada
Disclosure: As a Kraft Canada #whatscooking contributor, I receive compensation however all opinions are my own.