Thursday, September 18, 2014

Chicken Enchilada Soup

Hope everyone had a great Thursday. I woke up super lazy and had no desire to go for a run. I somehow peeled myself out of bed and ran 3 miles. Funny thing happened as I was running back home. I almost got hit by a car! I always wear bright clothes in order for other drivers to notice me.  I really do try to avoid incidents such as these. Apparently this driver didn't notice that there was a stop sign and that I had already ran half way through it. She wasn't even going to stop.  She just started to speed off but I managed to dodge her and hit the hood of her car. That got her attention. She was super startled and apologized. I hope she learned to look both ways before speeding off. After my "near death" experience I decided to go to the gym and lift weights.

While working out, I was trying to decide what new recipe I was going to make tonight. Lately I have really been enjoying using my crockpot. It is just so easy and convenient to put everything in the pot and let it do its magic over a period of hours. Hope you enjoy this recipe!

Chicken Enchilada Soup


Ingredients: 
  • 2 boneless skinless chicken breasts
  • 2 cups of chicken broth
  • 1 1/4 cup (10-ounce can) red enchilada sauce (mine was home made)
  • 2 cans (14 oz) black beans, rinsed and drained
  • 1 can (14 oz) fire roasted diced tomatoes
  • 1 can (15 oz) whole kernel corn
  • 1 can (4 oz) diced green chiles
  • 2 garlic cloves, minced
  • 1 white onion, peeled and diced
  • 1 teaspoon ground cumin
  • Salt to your liking
  • Optional garnishes at the end: cilantro, avocado, cheese, tortilla strips, sour cream





Directions:

  • Add all ingredients into a slow cooker
  • Stir to combine all ingredients
  • Cook for 4 hours on high heat, 6-8 hours on low heat (or until the chicken is fully cooked and you can easily shred with tongs)
  • Serve warm with optional garnishes
*You can also refrigerate any extra for up to 5 days or you can freeze for up to three months





Absolutely loved this soup. It had an extra kick because of my home made enchilada sauce...my mother's recipe. This soup recipe says it makes for four to six servings, so we will have leftovers for the next day or possibly two. Tomorrow I think I'll add avocado to see how different it will taste. Enjoy!


Has anyone else almost been run over by a car while running?



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