Sometimes I just get in a mood; an exercise mood, a cleaning mood, a be lazy mood, etc. Well, yesterday I was in a cooking mood. I just wanted to be in the kitchen! Every recipe seemed to entice my appetite and I couldn’t resist the urge ( or maybe I was in an eating mood because isn’t that what happens when you’re trying to lose weight!?).
Regardless of the technical term for my mood, I wanted to get my hands “dirty” in the kitchen. Even though I could have spent hours in the kitchen, I settled for the 40 minutes Hannah gave me during her nap. I went “pinning” again and found a recipe entitled Chicken Enchilada soup. Although I’m not a “soup” girl, I DO love all things Mexican and this was Crockpot-easy! Who could resist such a perfect pair?
Because of how easy peasy this soup came together, my cooking mood continued (yes, all in 40 minutes). I had just enough time to whip up the dough for a crusty bread that paired PERFECTLY!! Some kind of wonderful…
I got the last dish cleaned from my “cooking” adventure just as Hannah’s little eyes started to peak open. I’m awesome. I know.
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CHICKEN ENCHILADA SOUP!
Adapted slightly from Real Mom Kitchen
Serves 8
- 1 15-ounce can white beans, rinsed and drained
- 1 14.5-ounce can diced tomatoes (I used Trader Joe’s diced tomatoes with green chiles)
- 1 10-ounce package frozen ORGANIC whole kernel corn
- ½ cup chopped red onion
- ½ cup chopped bell pepper (I omitted because the organic peppers looked terrible)
- 1 10-12 ounce can enchilada sauce (I used Trader Joe’s variety)
- 1 11-ounce carton of condensed cream of mushroom soup (Trader Joe’s variety)
- 1½ cups organic whole milk
- 1 cup shredded cheddar cheese (4 ounces)
- 1 large chicken breast or 2 smaller chicken breasts
- In a 3½ to 5 quart Crockpot, combine beans, tomatoes, corn, onion, and bell pepper. Place 1-2 chicken breasts on top of mixture (I highly recommend using organic, free range chicken OR just using a few different varieties of beans and omitting the chicken). In a bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker, mix to combine.Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.
- With 2 hours to go, remove chicken and shred into bite sized pieces. Add shredded chicken back into the soup.
- Dish up the soup (which is almost chili consistency) and top with cheddar cheese if you so desire before serving.
Nutritional Profile: (without cheese): 255 calories, 4.7 g fat (1.4 g sat, .4 poly, .6 mono), 25 mg cholesterol, 674 mg sodium, 777 mg potassium, 40 g carbohydrate, 6.5 g fiber, 7 g sugar, 18 g protein, 34% Vitamin C , 38% Vitamin A, 18% Vitamin B-6, 5% Vitamin D, 14% calcium, 18% folate, 18% iron, 18% selenium
Not too shabby on the stats either! TRY THIS ONE SOON!!
[...] frozen raspberries, and organic bananas. I bought the other items with the intention of making Chicken Enchilada soup (I added kale to the bowl before adding the soup…delicious/nutritious addition) for Thursday [...]
Love anything that goes in a crock pot!
YEAAAAS! I would put this wrapped up in a tortilla.
Looks seasonally perfect! Crockpot recipes are my fave right now.
I’m a soup girl and a Mexican girl, so this is my kind of meal! Thanks for sharing.
This looks amazing. I really need to claim back my crockpot…