This delicious recipe can be an entrée or a side dish. Canned tomatoes, enchilada sauce, green chiles, vegetable broth, corn and black beans are added to a slow cooker. Then everything is mixed together and seasoned with salt and pepper. Cubed cream cheese is placed on top before covering and cooking for 7 hours. After cooking for several hours, everything is stirred together and then orzo is added to the slow cooker. Then the orzo cooks in the slow cooker until done.
Course
Pasta
Prep Time10minutes
Cook Time8hours15minutes
Servings6people
Ingredients
14.5ozcan fire roasted diced tomatoes
10ozcan mild enchilada sauce
4.5ozcan chopped green chilesdrained
½cupvegetable broth or more as needed
1cupcornfrozen, canned or roasted
1cupcanned black beansdrained and rinsed
Salt and pepper to taste
4ozcream cheesecubed
2cupsuncooked orzo pasta
2tbspfresh chopped cilantro
Instructions
Place diced tomatoes, enchilada sauce, green chiles, broth, corn and black beans in a 6 qt slow cooker. Season with salt and pepper. Stir until well combined. Top with cream cheese.
Cover and cook on LOW for 7 to 8 hours or on HIGH for 3 to 4 hours.
Uncover and stir until cream cheese is well combined. Stir in orzo. Cover and cook on HIGH heat for 15 to 30 minutes. Add more broth as needed until desired consistency is reached.