Friday, November 26, 2010

Creamy Mexican Soup

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!

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:

C said...

That looks amazing.