What Other Spices Or Incredients Would Be Good To Add To This Crock Pot Recipe?
Or what other changes could be made to perfect this recipe?
Crock Pot Mexican Corn Soup
2 lbs. chicken tenders
2 (7-oz.) cans Mexicorn
1/4 C. chopped green bell pepper
1 (10-oz.) can Mexican Festival Ro-tel tomatoes
1 (15-oz.) can black beans
2 (14 1/2-oz.) cans chicken broth
1 (1.0-oz.) pkg. taco seasoning mix
1 C. shell pasta
Place all ingredients except pasta into slow cooker and cook for 6-8 hours.
Add pasta in the last hour and a half of cooking time.
Serves 4 to 6.
i would add the following
diced jalapeno ( per your taste )
chopped onion ( 1-med)
freshchopped garlic (2-3 cloves)
and have some extra broth this does not seem enough for soup!
when all else is done ! garnish with jullianed green onions and cilantro or parsley whatever your taste !
if I were making this recipe, I’d substitute the chicken tenders (= mystery meat) with browned ground beef or chicken breasts (skinless, boneless, cut into 1″ cubes). it looks good and might only need some onion — I’d sautee 1/2 medium in a frying pan before adding to the pot.
this looks really good and you may prefer rice to pasta.
Chili Powder
Canyenne Pepper
Mix Red and Yellow Peppers in with the Green Pepper for more color.
Rice
Mine calls for all that and:
Corn drained or you can use frozen
Onion Chopped
I use either ground beef or ground turkey
Top off with chedder cheese and serve with Corn chips.
Instead of pasta, add rice. When you serve top with a dallop of sour cream.