I made some yummy enchilada bowls a while back that were pretty easy and everybody liked them, including me. But the only problem was that I felt the texture, while fine, wasn’t quite what I wanted. The rice turned out just a little on the soft side and when I was thinking of making them again I wanted something with a little more bite. Then digging through my pantry I ended up finding some leftover orzo pasta (which is also delicious in this soup by the way) and a little lightbulb when off. Well, maybe it was more like smoke coming out 🙂 Either way I must call this a new and improved version!
I’ve been making a lot of meat lately, and especially a lot of chicken, so I decided to leave it out in favor of black beans to keep this vegetarian. You could add some chicken or ground beef if you prefer. If you go with beef just cook it first and then add it or you could cut up a chicken breast and put it in and let it cook with the meal.
If you go meatless then really the only thing you are doing is getting everything heated up, letting the beans get tender, and melting the cream cheese. So if you needed to make this quick you could set it on high and it could be ready to add the pasta after a couple of hours. Or if you need to set it and let it go all day just put it on low and it will be totally fine since it has so much liquid.
A versatile meal that kept simple with just black beans, corn and tomatoes. Jazz it up any way you like! Make it spicy, make it mild. Add lots of veggies or none. Totally up to you! Add the orzo pasta at the end and it will only take about 15 minutes.
- 15 oz can black beans drained and rinsed
- 14.5 oz can diced tomatoes
- 1 cup frozen corn kernels
- 12 oz bottle enchilada sauce
- 1 cup vegetable broth
- 1 teaspoon chili powder
- 1 teaspoon dried cilantro
- 1/2 teaspoon cumin
- 4 oz cream cheese
- 2 cup dried orzo pasta
- Place all ingredients except for orzo pasta in slow cooker
- Cook on high for up to 4 hours or low for up to 8 until all ingredients are warmed through and cheese is melted
- Add in orzo pasta and stir to combine everything evenly
- Let cook for 15 - 30 minutes on high until pasta is cooked and tender
- Add additional broth or water 1/4 cup at a time if needed to ensure pasta is tender without drying out
I made this in my 3.5 quart slow cooker. The pasta took 15 minutes and I added an additional 1/4 cup water.
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