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!

Crust Free Mini Quiche!

I love quiche!

I've blogged about quiche more than once.

One can be found here and another can be found here!

I've never blogged about mini quiche or crust free quiche,

but today you're getting to hear about both in one recipe!!!

I had asparagus leftover from another recipe,

and chorizo in my fridge for something else yummy,

so on the whim one day I decided to make quiche.

BUT I didn't want to do a normal sized one.

Nope, I was going to do mini ones and omit the crust!

Let me show you how to make these babies!!

The Goods:

Eggs

Milk

Asparagus

Green Onions

Chorizo

Monterey Jack Cheese

In a large skillet, cook up 6 ounces of chorizo.

And in a large pot cook 1/2 inch pieces of asparagus until tender.

Grease your jumbo muffin pans.

Add a spoonful of the cooked chorizo to each.

And follow up with a spoonful of cooked asparagus in each too.

Scramble your eggs with 1/2 cup of milk.

Season with salt and pepper to your liking.

Pour egg mixture into each muffin pan until you've used it all up.

Top with sliced green onions.

And finally some shredded monterey jack cheese.

Bake at 350 degrees for 20 to 25 minutes - until eggs are fully cooked.

Let cool in the pans for a few minutes.

Then remove and let cool a little on wire rack.

Who am I kidding?

Dig in and devour one as soon as you won't burn your mouth!!!

Asparagus and Chorizo 

Crust Free Mini Quiche

6 Ounces Chorizo

4 Ounces Monterey Jack Cheese - Shredded

12 to 15 Asparagus - Cut into 1/2 Pieces

2 Green Onions - Sliced

1/2 Cup Milk

8 Eggs

Salt and Pepper To Taste

1. In a large skillet, cook up 6 ounces of chorizo.
2. And in a large pot cook 1/2 inch pieces of asparagus until tender.
3. Grease your jumbo muffin pans, add a spoonful of cooked chorizo and a spoonful of cooked asparagus.
4. Scramble your eggs with 1/2 cup of milk. Season with salt and pepper to your liking.
5. Pour egg mixture into each muffin pan until you've used it all up.
6. Top with sliced green onions and shredded monterey jack cheese.
7. Bake at 350 degrees for 20 to 25 minutes - until eggs are fully cooked.
8. Let cool in pan for a few minutes, then remove to wire rack.