SHOP TALK: Creamy Chicken, Beans, & Rice Soup
by Ashley Fritsche
Welcome back to Shop Talk here at The Featherweight Shop! We love our local chit chat with staff, gathering around the dinette table so-to-speak (because that is what we have!) and sharing with one another. In these segments, we exchange patterns, recipes, organizational ideas, history quips, gardening tips, crafty projects, and smiles about learning an old-fashioned way of doing things. Shop Talk is the fun tidbits of news!
We are incredibly lucky here at The Featherweight Shop to be blessed with our team of members! This certainly rings true with Wendy Jo, who is such a kind, gracious, and thoughtful component of our Featherweight Family! When we originally asked for recipes to share, Wendy Jo came right out with her fair share, and stories to go right along with them!
As many of us have had to deal with, making dinner for picky children can be quite the feat! Wendy Jo was given this recipe from her sister years ago after her children had repetitively asked for it. You see, Wendy Jo's kiddos had just returned from a trip to see her parents and sister during their summer vacation. During this time, they had grown quite fond of the "Creamy Chicken, Beans, & Rice Soup." Little did her kids know there was rice in there since they despised it at the time (Wendy Jo would let is dissolve to the point of mush in the slow cooker!) Now that the kids are older, and like rice, she makes it in a regular rice steamer. One thing is sure, the soup is delicious!
3 Cans Diced Tomatoes (with liquid)
1 Can Great Northern Beans (with liquid)
1 Can Black Beans (drained and rinsed)
1 Can Kidney Beans (with liquid)
1/4 Cup Ranch Dressing Powder (equivalent of one package)
2 TBS Cumin
2 tsp Onion Powder
2 tsp Chili Powder
16 Ounces Softened Cream Cheese
2 - 3 lbs boneless chicken breast
1/2 - 1 cup uncooked rice
2 cans drained whole kernel corn
Layer ingredients in crock pot in the following order: diced tomatoes, great northern beans, black beans, kidney beans, ranch dressing powder, cumin, onion powder, chili powder and mix well.
Next, add in cream cheese and whisk into the liquid.
Add in the chicken breast and push down into the liquid.
Add the rice (optional) and set on high for 4 hours or low for 8 - 10 hours.
After cooking is complete, turn off the crock pot, remove chicken and shred it. Return to the crock pot.
Add in the drained corn and serve immediately.