Tuesday, March 12, 2013

Recipe: Chicken Enchilada Soup

Hi!

   Today has probably been my favorite day in Italy. Why? Because I got a European voltage crock pot!!! While the scenery is beautiful and the gelato is amazing, nothing can compare to my love for my crock pot. I think you know you've reached "wifey status" when you've become excited over small kitchen appliances. To each her own, right?
   While I was going to wait until tomorrow to make this yummy dish, I couldn't help myself once I got my crock pot out of the box. So, after having already walked a mile to and from the PX to buy this handy cooking machine, I decided to walk another to make a trip to the commissary. I think hubby was happy that I did, too.
   After scrolling through Pinterest for some easy, filling crock pot recipes, I found one that I liked and altered it just a bit to fit my taste buds. Being from Louisiana, hubs and I tend to like things a little spicier than most, so I almost always alter recipes. I finally settled on a Chili's Chicken Enchilada Soup copycat, and pretty much almost changed the entire recipe. Whatever.

  IMG_0349
blah, overexposed!            
 I cut down the original recipe by almost half, if not more. Here's what I used for my recipe:
   p.s. you can use any brand of these ingredients

*2 cans Campbell's Cream of Chicken Soup
*1 can College Inn Light&Fat Free Chicken Broth
*1 can Organic Black Beans
*1/2 container Old El Paso Jalepeno slices+juice
*1 package Velveeta Mexican Cheese
*1 bundle Cilantro
*2 cups chopped onions
***Use the next 3 ingreients to your liking***
*2 tbsp Roasted Cumin
*2 tbsp Creole seasoning (added more throughout the cooking process)
*2 tbsp Rep Pepper & Garlic seasoning
*1/2 bag Garden Salsa Sun Chips (optional, for thickening)
*3 large boneless/skinless chicken breasts
*1 cup water IMG_0357

Directions:
*Cut Chicken, Onions, Cilantro, Velveta, into desired size pieces
*Add all ingredients EXCLUDING Sun Chips
*Let cook on high for 2 1/2 hours
*Add Sun Chips (optional)
*Cook on low 1 more hour or until chicken is cooked completely

 IMG_0358

   And voila! Your soup is ready to eat! I try to make my meals as simple as possible, and I think I hit this one right on the head. It was SO yummy! This photo is what was left after the husband and I dug into it. I think hubs ate almost half of it by himself! This is definitely a meal that I will be cooking often. I love Mexican dishes, and this one is something that I can actually make. (I'm not the best enchilada maker...)

XOXO,

Megan