Mexican Bean Soup
Dec 17, 2013
Mexican Bean Soup -- This recipe is doubled
Use 2 crock pots of 2 large soup pots. Put in all the ingredients -- DO NOT DRAIN extra liquid!
You can cook this on low all day or simmer on medium until the chicken is cooked -- usually less than an hour.
large = 28 oz., regular = 14.5-15 oz., small = 6.5-7 oz.
2 large cans each: diced tomatoes, green enchilada sauce
2 regular cans each: black beans, red kidney beans, corn (you can add 2 cans pinto beans in exchange or in addition to)
2 small cans diced green chilies
2 large onions coarsely chopped to equal 2 cups
2 T garlic powder or salt
2 heaping t. black pepper
4 T. dried oregano
1 large bag frozen chicken tenderloins -- pop in as many as your pots can hold.
Remove and chop when they are fully cooked. Good way to cook and flavor extra chicken for salads, enchiladas etc., You can fancy up your soup with grated cheddar cheese and sour cream.
This recipe freezes well.
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