SLOW COOKER CHICKEN ENCHILADA SOUP

I do have to say, Autumn is my favorite time of the year!  Taking walks in the cool crispness of a breeze that still has a subtle warmth, while leaves crunch under your feet, is a good way to end a day.

 

Another good day ender is a nice hot bowl of soup to

take away the chill and make you feel warm and cozy

all over.  We love soups in the fall and winter, we could      

eat them every night of the week.  There is just something

comforting about it.

 

This chicken enchilada soup is one of our favorites.  I use

a spicy black bean in it which gives it a great spice and

along with the green enchilada sauce and tomatoes with

green chili's not much more spice is need.  The

best part about this soup is it can be made in the

slow cooker!

 

1-10oz can pace diced tomatoes with green chili's

1-14.5 oz petite diced tomatoes(used no salt added)

1-10.75 oz can 98% fat free cream of chicken soup

1-10 oz can mild green enchilada sauce

1-15 oz can black beans with cumin and chili spices

1 cup chicken broth(fat free)

1 cup diced onions

1 cup diced red and green peppers

2 large chicken breasts(can be frozen)

 

Spray a large crock pot with cooking spray.

Put the onions and peppers on the bottom along with the black beans, and both cans of tomatoes.

Top with the two chicken breasts.  Whisk together

the green enchilada sauce, the cream of chicken

soup and the chicken broth until smooth.  Pour       

over chicken breasts.  Cover and turn on low

for 6 to 8 hours.  When done, remove chicken,

shred and add back into soup.  Stir to incorporate.

We served ours with homemade tortillas chips

and avocado sour cream 

 

 

 

 

 

 

 

 

A yummy bowl of comfort....Its soooooo good!

.

 

 



SLOW COOKER WHEAT BERRY (MEATLESS) CHILI

Ive been hearing a lot about substituting wheat berries for the heartiness of meat in recipes and was dieing to try this.  I researched a few recipes and set out to first find a bag of wheat berries in the small town I live in.  I, of course figured I would have to drive 40 miles to get them but I took the chance at the local grocery store.  Couldn't believe they were actually there along with some other great products I wanted to try.

These are all the great products that I use already

These are all Bobs Red Mill Brand

Wheat berries are pretty easy to cook up and can be done in the slow cooker, days ahead of time.  Make a double batch and throw them in the freezer for future use.  Wheat berries can be refrigerated for 2 weeks or frozen for 1 month.  Here is a great site on how to cook wheat berries in the crock pot.

Wasn't sure how the husband would take a meatless chili but to my surprise he said it was really good and went back for seconds.  We also used an avocado cream topping instead of plain sour cream for a creamy cooling effect.

• 2 cups fat free beef broth
• 1/2 cup onion, diced
• 1 cup colored peppers, I used red, yellow, orange and green
• 1 tbsp garlic, minced
• 1 heaping tbsp canned jalapeno peppers
• 1 tbsp olive oil
• 2 14.5 oz cans diced tomatoes
• 1 15 oz can black beans, rinsed well
• 1 15.5 oz can mild chili beans
• 11/2 tsp cumin
• 11/2 tsp chili powder
• 1 tsp salt
• 1 and 1/2 cup cooked wheat berries 

Avocado cream

• 1 ripe avocado, mashed
• 3 tbsp low fat sour cream
• 2 tbsp chopped cilantro
• 1/4 tsp salt1/2 tsp lime juice

Mix all ingredients together and refrigerate until ready to use

Get slow cooker ready by spraying the inside with non stick spray.  Pour the beef broth into the cooker and turn it on high.  Saute the onion, peppers, jalapeno peppers and the garlic in the tbsp of oil heated to medium heat.  Add the spices and salt and cook 5 minutes.   Pour the pepper onion mix into the beef broth and add tomatoes and both cans of beans.  Cook on low for 6 hours.  When ready to eat add 1 and 1/2 cups cooked wheat berries.  Ladle into serving bowls and top with 1 tbsp of avocado cream 

Note*  If wheat berries were frozen make sure they are thawed and heated slightly before adding to chili