Monday, October 17, 2011

Chicken Enchilada Soup

So I made another crock pot recipe...although I can't take the credit for this one. I was on Pinterest (one of the greatest websites) and found this recipe via Real Mom Kitchen, which is a food blog written by a mom of 3 who is in the process of creating her own cookbook. When copying recipes off of an online resource, I always find it helpful to read comments by those who post them. This particular recipe got raving reviews with just a few suggestions to make it taste even better. This soup is very healthy and hearty, and was a crowd pleaser at my house!

Chicken Enchilada Soup
1 15oz can black beans, rinsed and drained
1 14.5oz can diced tomatoes with sweet onion
1 10oz package frozen whole kernel corn (the roasted kind from Trader Joe's worked great)
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1 10oz can mild, red enchilada sauce
1 10.75oz can low sodium condensed cream of chicken soup
1 1/2 cups milk (whatever you have on hand)
1/2 package of Old El Paso original taco seasoning
1 cup shredded cheese (whatever you have on hand...we always use sharp cheddar!)
2 thawed chicken breasts

Combine the beans, tomatoes, corn, onion, and peppers directly in the crock pot. In a separate bowl, combine the milk, enchilada sauce, soup, and taco seasoning. Place the chicken breasts (try to get them to be equal, medium sized) on top of the corn mixture. Add the liquid on top of the chicken. Cook on low for about 6-7 hours. Take out the chicken, shred it using 2 forks, and add it back into the soup. Mix everything up, and serve with a sprinkle of cheese on top!

For an extra Mexican flare, add crushed tortilla chips at the end as well. Enjoy!

Monday, October 3, 2011

Crock Pot BBQ Pulled Chicken

I've never made barbeque sauce from scratch before, but it's always been one of those things I've been meaning to try. This Sunday was the perfect opportunity to try since my Mom was in NYC for the Food and Wine Festival (SO jealous!). Since I didn't feel like going to Shaw's I just used what we had in the house, looked a few sauce recipes online, and made some food.

The great thing about crock pots is that you really can "set it and forget it" which is great for Sunday dinner!
Crock Pot BBQ Pulled Chicken (serves 4)
3 boneless, skinless, chicken breasts
2 cups of ketchup
5 Tablespoons brown sugar
2 Tablespoons Worcestershire sauce
2 Tablespoons apple cider vinegar
2 Tablespoons soy sauce
1 Tablespoons maple syrup
2 teaspoons red pepper flakes
3 teaspoons garlic powder

Mix everything but the chicken into the crock pot and stir. Turn the temperature to high and add the chicken, making sure you cover as much of the chicken as you can. After 3 hours, pull the chicken apart using 2 forks to make it easy. Taste the sauce to see if you need to make any adjustments. If it tastes too ketchup-y, add a bit more soy sauce and or maple syrup. Let it sit for another half hour to 45 minutes and enjoy!

You can serve this in a sandwich, quesadilla, on a salad, or just eat it straight out of a bowl! Be creative!

Nutrition Facts:
Calories: 330 per serving
Total Fat: 2.9g
Cholesterol: 54.8mg
Sodium: 1,899.1mg (rough life)
Carbohydrates: 56.9g
Protein: 22.9g