Crock Pot Chicken Enchilada Soup
Ingredients:
2 Tbl olive oil
1 c onions, chopped
3 tsp garlic, minced
16 oz enchilada sauce
6 c chicken broth
2 tsp Franks hot sauce
1 1/4 tsp ground cumin
15 oz can whole peeled tomatoes, mashed or sliced
1 tsp fresh cilantro
2 large chicken breasts
2 c frozen corn
4 oz can chopped green chile peppers
2 c canned black beans
Directions:
Heat olive oil in pan and sauté onions until soft. Add garlic and sauté for two additional minutes. Add enchilada sauce, chicken broth, hot sauce, cumin, tomatoes and cilantro. Mix over medium heat for 5 minutes. Pour the mixture into the crockpot. Add chicken. Cook on low for 4 to 6 hours. Remove the chicken and shred with forks. Return to crockpot and add the corn, chile peppers and black beans.Cook for 30 more minutes.
2 Tbl olive oil
1 c onions, chopped
3 tsp garlic, minced
16 oz enchilada sauce
6 c chicken broth
2 tsp Franks hot sauce
1 1/4 tsp ground cumin
15 oz can whole peeled tomatoes, mashed or sliced
1 tsp fresh cilantro
2 large chicken breasts
2 c frozen corn
4 oz can chopped green chile peppers
2 c canned black beans
Directions:
Heat olive oil in pan and sauté onions until soft. Add garlic and sauté for two additional minutes. Add enchilada sauce, chicken broth, hot sauce, cumin, tomatoes and cilantro. Mix over medium heat for 5 minutes. Pour the mixture into the crockpot. Add chicken. Cook on low for 4 to 6 hours. Remove the chicken and shred with forks. Return to crockpot and add the corn, chile peppers and black beans.Cook for 30 more minutes.
Crock Pot Creamy Taco Soup
Ingredients:
3/4 cup nonfat Greek yogurt
1 15-oz can 50% less sodium white beans, rinsed and drained
1 15-oz can black beans, rinsed and drained
1 4-oz can diced green chilies
1 15-oz can diced tomatoes
1 cup reduced-sodium chicken broth
1 cup frozen or fresh corn
1 1/2 pounds shredded precooked chicken breast
2 tbsp fresh squeezed lime
1 clove garlic, minced
1/2 tsp onion powder
1 tbsp fresh oregano, chopped
1/2 tsp smoked paprika
1 tsp chili powder
1 tsp cumin
1 tbsp dried cilantro
2 tsp Mrs. Dash Fiesta Lime Seasoning Blend
Directions:
Place 1/2 cup broth and white beans in a blender and puree. Add yogurt and blend again. Pour liquid into slow cooker. Add remaining ingredients and stir well. Be sure to rinse and drain black beans and chicken well before adding to slow cooker. Cover and cook on high for 2 hours or on low for 4-5 hours.
3/4 cup nonfat Greek yogurt
1 15-oz can 50% less sodium white beans, rinsed and drained
1 15-oz can black beans, rinsed and drained
1 4-oz can diced green chilies
1 15-oz can diced tomatoes
1 cup reduced-sodium chicken broth
1 cup frozen or fresh corn
1 1/2 pounds shredded precooked chicken breast
2 tbsp fresh squeezed lime
1 clove garlic, minced
1/2 tsp onion powder
1 tbsp fresh oregano, chopped
1/2 tsp smoked paprika
1 tsp chili powder
1 tsp cumin
1 tbsp dried cilantro
2 tsp Mrs. Dash Fiesta Lime Seasoning Blend
Directions:
Place 1/2 cup broth and white beans in a blender and puree. Add yogurt and blend again. Pour liquid into slow cooker. Add remaining ingredients and stir well. Be sure to rinse and drain black beans and chicken well before adding to slow cooker. Cover and cook on high for 2 hours or on low for 4-5 hours.
Tortilla Soup
Ingredients:
1 tablespoon vegetable oil, plus more for frying
2 large onions, chopped
8 cloves garlic, minced
1 tablespoon plus 1 1/2 tsp. coarse kosher salt
1 teaspoon ground cumin
1/2 teaspoon red chile flakes
12 cups reduced-sodium chicken broth
1 can (28 oz.) diced tomatoes
Juice of 2 limes
1 package (8 oz.) small corn tortillas, cut into 1/4-in.-thick
2 pounds boneless, skinless chicken breast, cut into 1/4-in.-thick strips
1 cup chopped fresh cilantro
Sliced avocado, sour cream, grated Monterey jack cheese, additional chopped cilantro, and/or sliced green onions for topping
Directions:
Heat 1 tbsp. vegetable oil in a large pot (at least 5 qts.) over medium heat. Add onions and cook until translucent, 5 to 7 minutes. Stir in two-thirds of the garlic, 1 tbsp. salt, cumin, and chile flakes and cook 2 minutes.
Add broth, tomatoes, and half the lime juice and increase heat to a gentle simmer; cook 20 minutes.
Meanwhile, pour about 1 in. of vegetable oil into a small frying pan set over medium-high heat. When oil is hot but not smoking, add one-third of the tortilla strips and cook until golden brown and crisp, about 2 minutes. With a slotted spoon, transfer strips to a paper towel-lined baking pan. Repeat with remaining tortilla strips in two batches. Sprinkle with 1 tsp. salt. Set aside. **This step can be left out**
Purée soup in batches in a blender. Return soup to pot and resume simmering. In a small bowl, toss chicken with remaining lime juice, garlic, and 1/2 tsp. salt. Marinate at room temperature for 10 minutes, then add to soup and simmer 5 minutes, until chicken is just cooked through. Stir in cilantro. Serve hot with tortilla strips and your choice of toppings.
1 tablespoon vegetable oil, plus more for frying
2 large onions, chopped
8 cloves garlic, minced
1 tablespoon plus 1 1/2 tsp. coarse kosher salt
1 teaspoon ground cumin
1/2 teaspoon red chile flakes
12 cups reduced-sodium chicken broth
1 can (28 oz.) diced tomatoes
Juice of 2 limes
1 package (8 oz.) small corn tortillas, cut into 1/4-in.-thick
2 pounds boneless, skinless chicken breast, cut into 1/4-in.-thick strips
1 cup chopped fresh cilantro
Sliced avocado, sour cream, grated Monterey jack cheese, additional chopped cilantro, and/or sliced green onions for topping
Directions:
Heat 1 tbsp. vegetable oil in a large pot (at least 5 qts.) over medium heat. Add onions and cook until translucent, 5 to 7 minutes. Stir in two-thirds of the garlic, 1 tbsp. salt, cumin, and chile flakes and cook 2 minutes.
Add broth, tomatoes, and half the lime juice and increase heat to a gentle simmer; cook 20 minutes.
Meanwhile, pour about 1 in. of vegetable oil into a small frying pan set over medium-high heat. When oil is hot but not smoking, add one-third of the tortilla strips and cook until golden brown and crisp, about 2 minutes. With a slotted spoon, transfer strips to a paper towel-lined baking pan. Repeat with remaining tortilla strips in two batches. Sprinkle with 1 tsp. salt. Set aside. **This step can be left out**
Purée soup in batches in a blender. Return soup to pot and resume simmering. In a small bowl, toss chicken with remaining lime juice, garlic, and 1/2 tsp. salt. Marinate at room temperature for 10 minutes, then add to soup and simmer 5 minutes, until chicken is just cooked through. Stir in cilantro. Serve hot with tortilla strips and your choice of toppings.
Crock Pot Black Bean and Rice Soup
Ingredients:
1 medium onion, chopped
3 carrots, thinly sliced (or handful of baby carrots)
2 stalks of celery, thinly sliced
4 cloves of garlic, minced
1/2 tsp ground cumin
1 1/2 tsp dried basil
1/2 tsp chili powder
1/2 tsp dried oregano
1/2 tsp Tabasco sauce
2 16 oz. cans black beans, drained & rinsed
1 14.5 oz can crushed tomatoes
2 14.5 cans reduced sodium chicken broth
1 1/2 cups cooked rice
Directions:
Combine all ingredients except the rice in slow cooker. Cover; cook on Low 8-10 hours, High 3-4 hours. Add cooked rice before serving.
1 medium onion, chopped
3 carrots, thinly sliced (or handful of baby carrots)
2 stalks of celery, thinly sliced
4 cloves of garlic, minced
1/2 tsp ground cumin
1 1/2 tsp dried basil
1/2 tsp chili powder
1/2 tsp dried oregano
1/2 tsp Tabasco sauce
2 16 oz. cans black beans, drained & rinsed
1 14.5 oz can crushed tomatoes
2 14.5 cans reduced sodium chicken broth
1 1/2 cups cooked rice
Directions:
Combine all ingredients except the rice in slow cooker. Cover; cook on Low 8-10 hours, High 3-4 hours. Add cooked rice before serving.