This week we have a great friend of mine, Melinda Bunyard, as a guest blogger!!
Crock-pot recipes are a must in my house full of teenagers and busy schedules. If I know we will all be eating dinner at different times, I make sure to use the crock-pot to prepare a healthy meal that can remain warm throughout the evening. It’s also important that the recipe is hearty and filling since I am feeding three teenage boys and my husband. No dainty girl meals for us!
That’s why I love this Southwest Chicken Soup. It is full of nutrition and the lentils make it heartier than most chicken soups. You can adjust the spice level according to your families taste by omitting the red pepper flakes or using regular diced tomatoes instead of rotel tomatoes. I also like that you can use raw chicken if you don’t have any cooked chicken on hand. Just throw all the ingredients into your crock-pot and voila! In 7-8 hours your family will have a warm, hearty meal waiting to be enjoyed!
1 lb chicken, diced (cooked or uncooked is fine)
½ large onion or 1 small onion, diced
1 can red kidney beans, drained
1 cup dry lentils or white beans
1 can corn
1 can Rotel (or diced tomatoes)
4 cups chicken broth
4 garlic cloves, minced
1 tsp salt
1 tbsp ground cumin
1 bay leaf
1 tsp red pepper flakes (or less if you don’t like a little kick)
black pepper to taste
1. Place all ingredients in Crock Pot.
2. Cover and cook on low for 7-8 hours
3. Enjoy with shredded cheese, sour cream, and tortilla chips.
Recipe courtesy of Funny Is Family.
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