Chicken Enchilada Soup.
It's fall in my book and I will wait no longer to break out the soup recipes!
What's in it:
3 cups chicken stock
2 skinless, chicken breasts (I used 1.3 lbs total between the two)
2 tsp ground cumin
2 tsp ancho chili powder
1/2 tsp cayenne pepper
1 28 oz can diced tomatoes
4-6 jalapeno peppers, minced
1 green bell pepper, diced
1 large onion, diced
4 cloves garlic, minced
1 15 oz can black beans, rinsed and drained
2 cups frozen corn
1/2 cup tomato paste
8 oz cotija cheese, crumbled
8 oz pepperjack cheese, divided
1 cup cilantro, chopped
Tortilla chips
How I made it:
Here's the deal. Yes, it's fall...ish. Which means I can get away with anything having to do with fall, maybe even a pair of boots, but let's be real, I live in Arizona, so slaving over a hot stove, when it's still 100 out, is not how I want to spend my evenings. So I decided to take a risk and throw every ingredient into the crock pot, I know, I know, I live on the edge. But really, I even threw in a frozen peice of chicken. I let it cook while we were at youth so probably 2:30-9:30. And it was perfect. I left out the cheese (fatty) and the tortilla chips (too many carbs) but my husband and I both thought it was delicious. In fact, my husband got creative and added some sour cream to it today as his left over lunch and it was yummmmyyy.
With love,
Jess
You can find the orginal recipe here: http://pineapple-grass.blogspot.com/2011/09/chicken-enchilada-soup.html (at least, that's where I found it)!
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