Tuesday, November 5, 2013

Tasty Tuesday!

Hi Guys.....if we are all reading this then that means we survived Monday! Whew! One day down.....and 1 day closer to friends visiting! You heard me right, my friend Crystal and her husband are doing a bit of a road trip and they will be staying with us this coming weekend! YAY! 
Look at the beautiful fall foliage at the entrance to my neighborhood..... I just love it and I have no doubt that when the colors were created Fall was the inspiration!
 I made a SUPER yummy soup on Saturday night and even better.....it was a crock-pot soup!!! I wish I had taken pictures along the way but I didn't.....lucky you I take pics of all my food! ha! This is from Pinterest, where else and this recipe is from "Scattered Thoughts of a Crafty Mom" but I added my own touches!!!! You can see the original HERE


Slow Cooker Creamy Green Chile Enchilada Soup 

Ingredients:
  • 32 oz chicken both
  • 24 oz chicken breasts
  • 2 cans or Green Chili enchilada sauce
  • 4 oz can of diced green chilies
  • 3/4 cup of water
  • 2 tbsp of ground cumin
  • 1 tbsp of chile powder
  • 1 tsp of onion powder
  • 1 tsp of garlic powder
  • 1 cup of frozen corn (defrosted)
  • 1 block of cream cheese (cut up into a few pieces) TIP!!! I used Fat Free Cream Cheese!
  • 3/4 cup of instant rice
  • salt and pepper to taste (depending on the sodium level of your broth, you may need more salt.)
  • table spoon of corn starch (only if needed) TIP! I didn't need any
  • TIP!! I added in 1 can drained and rinsed black beans and 1 can of Rotel (undrained)!!! It was so yummy with those 2 touches!!!!
Instructions:
  1. In your slow cooker, mix together the broth, green enchilada sauce, green chilies, water, chili powder, garlic powder, onion powder and cumin.  (My spice measurements are to my taste, it is up to you if you like more or less...)
  2. Add the chicken breasts to the crock pot and cook on low for 7 hours.
  3. At the 7 hour mark, remove the chicken to another dish.  Shred the chicken and put back in your slow cooker.  Add the rice, corn and cream cheese to the soup mixture and replace the lid.  Cook for another 30 minutes and stir the soup, making sure to get the cream cheese mixed in.  You may need to cook just a bit longer to ensure the cream cheese is melted completely.
  4. At this point, you can judge to consistency of your soup.  If you would like it thicker, mix a table spoon of corn starch with about 1/8 cup of water and then mix into the soup, after 10 to 20 minutes the soup should thicken considerably.
  5. ENJOY!!!!!!!!!!!!!



2 comments:

Sarah and Chris said...

What is your everyday plate and bowl pattern above? where are they from? I am looking for a new set of white-ish dishes.
Thanks for the info.

tara said...

I made this, too, and loved it!! i'll have to try your little add-ons next time!

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