ArkansasRockers.com

If you are lazy, like me, this is the best way to keep yourself fed through the fall and winter. Plus, the leftovers freeze well. I like to hide a tupperware bowl of in the back of my freezer. It’s a nice surprise when you come home broke, starving and drunk.

2 or 3 medium sized chicken breasts
1 can white hominy
1 can veg-all (this stuff looks crazy, but according to the label, actually quite nutritious)
1 can black beans
1 can rotel tomatoes, whatever spiciness you like
1 can chicken broth, or about 16 ounces of homemade stock if you’ve got it.
1 medium brick velveeta. oh yeah.

I recommend draining and rinsing all the canned vegetables. It helps remove a lot of the unnecessary sodium. Definitely wash the black beans really well, or they’ll turn the soup a funky dark color.

Cut up the chicken into small bitesize pieces and put into the bottom of the crockpot. Pour in the chicken broth/stock.

Next, dump in the following in this order, remembering to rinse and drain first:
hominy
vegall
black beans
rotel tomatoes

Put the velveeta brick right on top, cover and let your crockpot do the work. 4 hours on high or 8 hours on low, etc. About an hour before it’s done, stir everything around and make sure the velveeta is mixed in well.