In Susie's Kitchen: Crock Pot Creamy Enchilada Soup

I've made more enchilada soups than I can count. This blog might turn into an enchilada soup blog soon enough. But today I tried a crock pot version of creamy enchilada soup and it honestly was everything I've ever dreamed of and more in an enchilada soup. And I honestly have dreamed about it before. Plus it has to be one of the easiest and cheapest meals I've made in  a long while!

Without further ado, here's the recipe!

Ingredients:

• 2 frozen chicken breasts
• 1 can of corn (don't drain!)
• 1 can of black beans, drained and rinsed
• 1 can of Rotel
• 1 package of dry ranch dressing
• 8 oz. of cream cheese (or greek yogurt if you're healthier than me)
• 1 teaspoon of cumin (I always go overboard and add a little more!)
• 1 teaspoon of onion powder (I also added a few frozen onions)
• Sour cream (optional)
• Cilantro (optional)
• Tortilla chips (optional)
• Mexican-blend cheese (optional)

Cooking Instructions:

• Put the frozen chicken breasts into the crock pot 
• Top the chicken with the Rotel, beans, corn, ranch dressing, and all of your spices
• Stir together
• Top with cream cheese
• Set the crock pot on low and cook for 6-8 hours (I cooked mine for 7)
• Stir occasionally to mix the cream cheese in
• Shred the chicken once it's finished
• Garnish with sour cream, cheese, cilantro, and crumbled tortilla chips

One of the most painless meals I've ever had. And so good!

I will say that I always add a little extra to all of my spices and seasonings to give it a little more flavor. So if it calls for a teaspoon, I almost always add another 1/4 or 1/2 tsp!

Enjoy!

In Susie's Kitchen: Creamy Chicken Enchilada Soup

I'll admit, I've been cooking up a storm the past few weeks and have been seriously slacking on posting recipes of the deliciousness that has ensued. I want to use the whole "I'm studying for finals! It's the end of the semester- give me a break!" excuse, but we all know I'm not the type to lock myself in my room or a library and study for hours. 
So here I am, with a long overdue recipe that I loved, and the best part? It cost me under $20 for all of the ingredients (I used store-brand for everything except the Rotel) and only took 30 minutes to make!

Ingredients:

• 2 small corn tortillas cut into strips (I used a pizza slicer! So fast & easy)
• 4 tsp vegetable oil
• 1 lb of chicken breasts, diced or shredded (I used pre-cooked & diced)
• 1/3 cup white or yellow onion
• 3/4 cup enchilada sauce 
• 8 oz. original cream cheese

• ¼ teaspoon ground cumin
• ¾ cup chicken broth
• 1 can black beans (drained)
• 1 can corn (drained)
• 1 can of Rotel diced tomatoes (with green chiles- optional)
• 1/2 cup fiesta blend cheese
• *optional* Cilantro for garnish

Cooking Instructions:

1. Over medium heat, add 1tsp  vegetable oil in a large pot. Add your tortilla strips and fry until they are crispy and slightly browned. Remove them and set them aside.
2. Add the last 3 tsp of vegetable oil to the pot and turn heat to medium high. Toss in your chicken and onions and brown them. (Cook your chicken for about 7-9 min if you did not use pre-cooked, and add your onions after about 5 min).
3. Mix together your cream cheese, cumin, and enchilada sauce in a separate bowl. 
4. Pour in the chicken broth over the chicken and then add your cream cheese mixture. Stir in well, and then add the beans, corn, and Rotel. Let it simmer on medium-low for 5 minutes, and then cover for 10 minutes (stirring occasionally).
5. Serve immediately with cheese, tortilla strips, and cilantro.

Enjoy!

Let me know if you try it & how you like it!