It's getting warmer here in Mesa and chili/soup season is almost over! I'm almost a little sad about the cool weather disappearing... until I think of summer and all that it entails! I cannot wait for a break from school, the beach, swimming, baking yummy summer treats and eating ice cream of course!
But before you get ahead of yourself, go ahead and make this scrumptious soup from Jamie Cooks it Up! She has an awesome blog and I definitely want to try more of her recipes. This one is SO easy because you can throw it in the crock pot and can even use FROZEN chicken breasts! Now that is my style :)
Chicken Enchilada Soup
www.jamiecooksitup.blogspot.com
Time: 10 min. hands on + 4-6 hours crock pot cooking
Yield: 8 servings
Recipe adapted from Real Mom Kitchen
1 (14.5 ounce) can Mexican Style Stewed Tomatoes
2 (15 ounce) cans black beans
2 (15 ounce) cans corn
1/2 C onion, chopped
1/2 C red or green pepper, chopped
2 chicken breasts (I used frozen)
1 (10 ounce) can enchilada sauce
1 (10 ounce) can cream of chicken soup
2 1/2 C milk
4 bullion cubes (or 4 t bullion granules)
1/2 t lime juice (can be bottled)
1/3 C sour cream
2 T butter
Toppings:
Tortilla Chips
cheddar cheese
cilantro
avocado
1. Pour the whole can of stewed tomatoes into your crock pot, juice included. Diced tomatoes work best...but if you only have whole stewed tomatoes, like me :)...then stick some kitchen scissors into the pot and cut up your tomatoes.
2. Drain and rinse the black beans and add them to the pot.
3. Drain the corn and add them as well.
4. Roughly chop up 1/2 C onion and 1/2 C of red or green pepper and toss them in.
5. Pour the enchilada sauce into a medium sized mixing bowl. Add the cream of chicken soup, 2 1/2 C milk and then crumble the bullion cubes over the top.
6. Whisk it all together until nice and smooth.
7. Place two chicken breasts over the vegetables in your crock pot. (I used frozen)
8. Pour the sauce over the top of the chicken.
9. Cover your crock and cook on high for 4 hours or on low for 7-8, depending on how fast your crock pot cooks things.
10. Remove the chicken and place it on a plate. Shred it with a fork.
11. Add the 1/2 t lime juice, 1/3 C sour cream and 2 T butter to the soup. Whisk it in until the butter has melted and the sour cream is well combined.
12. Toss your chicken back into the pot, give it a stir and you are ready to eat.
Serve with tortilla chips and cheddar cheese. Cilantro and avocado are also fabulous.
Enjoy!
Time: 10 min. hands on + 4-6 hours crock pot cooking
Yield: 8 servings
Recipe adapted from Real Mom Kitchen
1 (14.5 ounce) can Mexican Style Stewed Tomatoes
2 (15 ounce) cans black beans
2 (15 ounce) cans corn
1/2 C onion, chopped
1/2 C red or green pepper, chopped
2 chicken breasts (I used frozen)
1 (10 ounce) can enchilada sauce
1 (10 ounce) can cream of chicken soup
2 1/2 C milk
4 bullion cubes (or 4 t bullion granules)
1/2 t lime juice (can be bottled)
1/3 C sour cream
2 T butter
Toppings:
Tortilla Chips
cheddar cheese
cilantro
avocado
1. Pour the whole can of stewed tomatoes into your crock pot, juice included. Diced tomatoes work best...but if you only have whole stewed tomatoes, like me :)...then stick some kitchen scissors into the pot and cut up your tomatoes.
2. Drain and rinse the black beans and add them to the pot.
3. Drain the corn and add them as well.
4. Roughly chop up 1/2 C onion and 1/2 C of red or green pepper and toss them in.
5. Pour the enchilada sauce into a medium sized mixing bowl. Add the cream of chicken soup, 2 1/2 C milk and then crumble the bullion cubes over the top.
6. Whisk it all together until nice and smooth.
7. Place two chicken breasts over the vegetables in your crock pot. (I used frozen)
8. Pour the sauce over the top of the chicken.
9. Cover your crock and cook on high for 4 hours or on low for 7-8, depending on how fast your crock pot cooks things.
10. Remove the chicken and place it on a plate. Shred it with a fork.
11. Add the 1/2 t lime juice, 1/3 C sour cream and 2 T butter to the soup. Whisk it in until the butter has melted and the sour cream is well combined.
12. Toss your chicken back into the pot, give it a stir and you are ready to eat.
Serve with tortilla chips and cheddar cheese. Cilantro and avocado are also fabulous.
Enjoy!
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