Crock Pot Chicken Enchilada Soup

Hello there!

Long time, no blog!  We are having major internet issues at home and work is crazy...and I have a baby.  A super cute one if I do say so myself =)

But, I have a really good recipe to share today.  Thank you Pinterest, I found this here and changed it up just a bit.  I realize its getting a little warm for soup, but its never to warm for easy!

You will need the following:

1 can black beans, rinsed and drained (rinsing = less sodium)
1 can diced tomatoes, no salt added
10 oz frozen corn (use frozen instead of canned for less sodium)
1/2 white onion, chopped
1/2 bell pepper, chopped (doesn't matter what color, I had a green one so that's what I used)
10 oz can of enchilada sauce
1 can Healthy Request Cream of Chicken Soup
1 1/2 cups skim milk
5-6 frozen chicken breast strips (or 2-3 frozen chicken breasts)


After your onion and green pepper are chopped, combine them with the beans, tomatoes and corn in a slow cooker liner in your crock pot.

Place frozen chicken on top of veggies.

In a mixing bowl, combine enchilada sauce and cream of chicken soup.

Mix in milk until smooth.

Pour mixture into crock pot.

Cook on high for 4-6 hours or low for 6-8 hours.  Shred chicken (I just do it while it is still in the crock pot...its pretty tender so it just falls apart).

Top with low fat shredded cheese or sour cream, or better yet - avocado slices for some added healthy fats!

ENJOY!

Corn, Bacon, Potato Chowder

This is my 100th post!  Who knew I would actually stick with this??  Being pregnant, and now having Sawyer has been pretty good motivation to keep up I guess.

I made this soup last week when it was "cold" - compared to the 75 degree weekend we just had!  This was another Pinterest find that turned out really good, originally a weight watchers recipe.  I already want to make it again.

I love potato soup and am a pretty big fan of corn.  But, I HATE bacon, weird, I know.  I tried this recipe despite that - only because it was Canadian bacon and I was feeling adventurous.  I think this would also be really good with shredded chicken or left over carved ham.  I never know what to do with left over ham after the holidays - this would be perfect!

I was pretty curious how this would turn out since there was no cream in this chowder, but you use the potato to thicken the soup and it worked out great.

You will need:

1 medium sized baking potato
1 large shallot, diced (1/2 large onion would work too)
1-2 stalks of celery, diced (I only used one because I am not a huge fan, but you couldn't taste it)
1 red bell pepper, diced
4 oz (about 4 slices) uncooked Canadian bacon
2 cups of frozen corn (the original recipe called for corn shucked off the cob - I'm far too lazy for that)
Olive oil
2 cups skim milk
Pepper


Start by poking some holes in your potato and place in the microwave for about 8 minutes.  Meanwhile, get everything chopped.


Shallot...

Celery...

Bell Pepper...

Canadian bacon...

Once potato is done, remove from the microwave, cool enough to touch it, remove skin and mash with a fork.

In a large sauce pan, combine shallots, celery, bell pepper and corn.  Saute for about 5 minutes or so in olive oil.

Add bacon and milk.

Add mashed potato and mix well.  Season with pepper to taste.  The original recipe also called for hot pepper sauce, something like tabasco I am assuming, but since I don't do spicy I left it out!

Cover and simmer for 10 minutes or so.  Make sure it doesn't boil - don't want to burn the milk - it won't be pleasant!

And, a picture of Sawyer hanging out in her car seat.  Just because.

ENJOY!