It was cold and rainy today so I decided to make this soup for dinner. It's really simple and healthy but so delicious and satisfying!
Recipe:
12 oz. salsa verde
2 cans black beans
1 can sweet corn
1 can rotel
1 tsp. cumin
3 oz. cream cheese
1 pack taco seasoning
Put everything in the crock pot, EXCEPT the cream cheese. Cook on low. Mine was on for 6 hours today but it was on for 10 one day when I was at work. 30 minutes before eating, stir in the cream cheese.
My husband doesn't think it's very spicy. I however, do! It makes my nose run and gives me the hiccups....both signs of spiciness!! We balance out the heat by serving it with ChiChi's sweet corn muffins that I buy at Publix.
1 comment:
That looks amazing.
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