Ingredients
The following ingredients have 6 Servings
- 1 (14.5-ounce) can fire roasted diced tomatoes
- 1 (10-ounce) can Old El Paso™ mild enchilada sauce
- 1 (4.5-ounce) can Old El Paso™ chopped green chiles, drained
- 1/2 cup vegetable broth (or more, as needed)
- 1 cup corn kernels (frozen, canned or roasted)
- 1 cup canned black beans (drained and rinsed)
- Kosher salt and freshly ground black pepper (to taste)
- 4 ounces cream cheese (cubed)
- 2 cups uncooked orzo pasta
- 2 tablespoons chopped fresh cilantro leaves
Instruction
- Place diced tomatoes, enchilada sauce, green chiles, vegetable broth, corn and black beans into a 6-qt slow cooker.; season with salt and pepper, to taste. Stir until well combined. Top with cream cheese.
- Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
- Uncover and stir until cream cheese is well combined. Stir in orzo. Cover and cook on high heat for an additional 15-30 minutes. Add more vegetable broth as needed until the desired consistency is reached.
- Serve immediately, garnished with cilantro, if desired.
