Chicken Enchilada Soup

I'm a biggggggg fan of eating soup.

It doesn't really have to be cold out either.

I eat soup year round and always have a bunch in my freezer.

So when I ran across this recipe last Fall I knew I would be making it.

Not too long after finding it, I made it and it was so darn delicious!

I've made it a few more times and knew I had to share because it's that good!

And the best part is that it's made in the slow cooker!

So not only is it really tasty, but it's super easy to make too.

Let me show you how simple it really is.

The Goods:

Chicken Breasts

Yellow Onion

Garlic

Jalapenos

Corn

Bell Pepper

Black Beans

Cilantro

Diced Tomatoes

Tomato Paste

Chicken Broth

Cayenne Pepper

Chili Powder

Cumin

Pepper Jack Cheese

Place your raw chicken breasts at the bottom of your slow cooker.

Add your diced bell pepper, jalapeno, onion and garlic.

Next add your dice tomatoes, black beans and corn.

Now time to add the chicken broth.

And finally the spices and tomato paste.

Stir everything up until it's mixed well.

Cook on high for four and a half hours.

Stir in minced cilantro and shredded pepper jack cheese.

Cook for about 30 more minutes.

Remove chicken from slow cooker and shred.

Return to soup, mix in and serve yourself a bowl!

Dig in and enjoy as is!

Or add something extra like soup cream or avocado!!!

Chicken Enchilada Soup

Adapted from Carolina Charm

2 large Chicken Breasts

1 Large Yellow Onion - Diced

4 Cloves Garlic - Minced

2 Large Jalapenos - Minced

2 Cups Frozen Corn

1 Bell Pepper - Diced

1 Can Black Beans - Rinsed and Drained

1 Bunch Cilantro - Minced

(2) 14.5 Ounce Cans Diced Tomatoes

1/2 Cup Tomato Paste

3 Cups Chicken Broth

1/2 to 1 Teaspoon Cayenne Pepper

2 Teaspoons Chili Powder

2 Teaspoons Ground Cumin

1/2 Cup Pepper Jack Cheese - Shredded

1. Place your raw chicken breasts at the bottom of your slow cooker.
2. Add your diced bell pepper, jalapeno, onion and garlic.
3. Next add your dice tomatoes, black beans and corn.
4. Now time to add the chicken broth.
5. And finally the spices and tomato paste.
6. Stir everything up until it's mixed well.
7. Cook on high for four to four and a half hours.
8. Stir in minced cilantro and shredded pepper jack cheese and cook for about 30 more minutes.
9. Remove chicken from slow cooker and shred. 
10. Return to soup, mix in and serve yourself a bowl!

Turkey and Sweet Potato Chili

Growing up, my mom used to make a delicious chili using ground beef.

I didn't eat beef for many years, so I modified her recipe to use ground turkey instead.

I almost always have some of that kind in individual portions in my freezer,

but I was intrigued by this turkey chili recipe, so I decided to give it a try!

The Goods:

Ground Turkey

Sweet Potatoes

Onion

Tomato Sauce

Diced Tomatoes

Pinto Beans

Garlic

Chili Powder

Garlic Powder

Cumin

Salt

Pepper

Red Pepper Flakes

Peel and dice your sweet potatoes and set aside.

Brown your ground turkey and drain the grease.

On top of the ground turkey, place sweet potatoes, pinto beans and diced onion and garlic.

Now add your tomato sauce, diced tomatoes, and spices.

Mix everything up in your slow cooker...

And cook on low for about 8 hours, 

until sweet potatoes are fully cooked and tender.

Serve yourself a bowl of this hearty chili.

Top with your desired garnishes, dig in and enjoy!!!

This chili was a hit!

I loved the addition of sweet potatoes,

so I'll absolutely be making this again! 

Turkey Sweet Potato Chili

(Adapted from I Wash You Dry)

1 Pound Ground Turkey

1 Large Sweet Potatoes, Peeled and Diced

1 Onion, Diced

1 15 Ounce Can Tomato Sauce

1 15 Ounce Can Diced Tomatoes

2 15 Ounce Cans Pinto Beans

1 Clove Garlic, Minced

1/2 Teaspoon Chili Powder

1/2 Teaspoon Garlic Powder

1/2 Teaspoon Cumin

1/2 Teaspoon Salt

1/2 Teaspoon Pepper

1/2 Teaspoon Red Pepper Flakes

1. Brown your ground turkey and drain the grease.
2. On top of the ground turkey, place sweet potatoes, pinto beans and diced onion and garlic.
3. Now add your tomato sauce, diced tomatoes, and spices.
4. Mix everything up in the slow cooker and cook on low for about 8 hours, until sweet potatoes are fully cooked and tender.
5. Top with your favorite chili garnishes, dig in and enjoy!

Crock Pot Whole Chicken

This post was supposed to go live yesterday,

but I have been crazy sick the last few days

so I am just now getting around to posting.

My apology!

Years ago my brother told me about the blog 100 Days of Real Food

and how the Crock Pot Whole Chicken recipe is so easy and so tasty.

I tried it soon after we talked and have made it multiple times since.

Not only is it really easy to make, but it has so much flavor too!

It's become one of my favorite ways to make a whole chicken

and the best part is that the crock pot does most of the work!

The Goods:

Whole Chicken

Onion

Carrots

Baby Potatoes

Fresh Thyme

Paprika

Salt

Onion Powder

Garlic Powder

Cayenne Pepper

Black Pepper

Cut up your onion, carrots and baby potatoes, then place in the bottom of your crock pot.

You don't want these too small, but more like bite sized pieces.

Combine all your spices and then rub the mixture ALL over the cleaned chicken.

Place chicken on top of the onions, carrots and potatoes in the crock pot.

Cover with the lid and cook on high for at least 5 hours,

or until the chicken meat is falling off the bones.

After about five hours, you'll have super flavorful chicken, carrots and potatoes.

Totally optional - but I like to make a gravy using the liquid from the crock pot.

Make up a plate, grab yourself a drink and enjoy this yummy dinner!

Crock Pot Whole Chicken

Adapted from 100 Days of Real Food

Whole Chicken

1 Large Yellow Onion

4 Large Carrots

12 Baby Potoatos

4 Sprigs Fresh Thyme

2 Teaspoons Paprika

1 Teaspoon Salt

1 Teaspoon Onion Powder

1/2 Teaspoon Cayenne Pepper

1/4 Teaspoon Black Pepper

1. Cut up your onion, carrots and baby potatoes, then place in the bottom of your crock pot.
2. Combine all your spice and then rub the mixture ALL over the cleaned chicken.
3. Place chicken on top of the onions, carrots and potatoes in the crock pot.
4. Cover with the lid and cook on high for at least 5 hours or until the chicken meat is falling off the bones.
5. Optional - make gravy with liquid from the crock pot.

Buffalo Chicken Baked Tacos

Over a year ago, I made and blogged about Crock Pot Buffalo Chicken.

In that post, I shared three different ways to enjoy it,

and I've done so many time since.

Recently I ran across a recipe for Baked Tacos that sounded great!

I knew almost immediately that I wanted to make some,

but that I'd incorporate the Crock Pot Buffalo Chicken too!

Not only did I previously give you three ways to use the chicken,

but today I'm sharing yet another delicious way,

so you now have FOUR different options!!!

The Goods:

Crock Pot Buffalo Chicken

Taco Shells

Shredded Cabbage

Avocado

Green Onion

Bleu Cheese

Ranch Dressing

Franks Red Hot

You can buy your taco shells...

OR you can make your own!

They're actually quite simple.

Preheat your oven to 375 degrees.

Microwave corn tortillas for about 10 seconds to soften.

Drape the tortillas over two bars of your oven rack.

And back for 5 to 10 minutes - until nice and crisp!

The baked shells are SO much better for you because they aren't fried in oil.

Stuff your tacos to your liking and pop them in the oven.

Bake at 425 degrees for about 10 minutes.

Add fresh avocado, a little ranch dressing and a dash of Franks.

Then devour them while attempting not to burn your mouth!