Dinner Tonight: Mexican Minestrone

I'm always thinking of ways to make different versions of soups at our house. In the fall and winter, you'll find us eating soup at least twice a week for supper. One night, I thought instead of making a traditional Italian Minestrone, I would make a Mexican Minestrone instead...in the slow cooker. Win, win.
A hearty bowl of soup on a cold night...nothing is better than that.
And psssst: for the picture, I didn't use as much of the broth so that you can see what is in the bowl...just a little FYI :).

This recipe serves 4 adults.


Shopping List 1 pound of chicken breasts (either frozen or defrosted, doesn't matter) 1 (15 oz) can black beans, drained and rinsed 1 (15 oz) can Great Northern Beans (or any white bean), drained and rinsed 2 cups chicken stock 1 (10 oz) can of Rotel tomatoes 1 onion, chopped 2 tablespoons chili powder or 1 packet of taco seasoning 1 1/2 cups frozen corn About 2 cups of a short cut pasta (I used a mix of penne and shells for fun), uncooked Chopped green onion and/or Cheddar cheese to garnish


In your slow cooker, place your chicken, drained and rinsed beans, stock, Rotel tomatoes (do not drain), onion and chili powder.
Cover and cook on high 3 hours or on low 6 to 8 hours. About 30 minutes before you're ready to eat, remove lid and shred chicken right inside the slow cooker using two forks. Stir in your frozen corn and pasta. Replace lid, turn the slow cooker to high and cook another 30 minutes or so.
Ladle soup into bowls and garnish with chopped green onion and/or Cheddar cheese.
A bowl of soup, a cozy night and people you love. Dinner is done.