Well, it’s a new year and it’s my first post of the year because I have been somewhat of a slacker. I don’t even have an excuse as to why.
1 lb of egg noodles
20 oz chicken broth
1 can black beans (drained)
1 can whole kernel corn (drained)
1 can Rotel
1 can diced tomatoes
1 small can green chilis
1 can tomato paste
1 can cream of mushroom soup or cream of chicken
4 ounces of your favorite cheese, shredded (I used white american and cubed it to help with the melting process)
Pepper, to taste
Ground Cumin, to taste
Garlic Powder, to taste
Mix all (except the noodles) in the slow cooker and cook on high for 3 hours or low for 6 hours. All of the ingredients are cooked and just needed to be warmed through so be sure you don’t cook too long.
In the last half hour, cook the egg noodles separately on stove top, drain and mix in the crock pot with the rest of the ingredients right before serving.