Crock Pot Chicken Enchilada Soup

Ingredients

• 1 can black beans, rinsed and drained (about 15 oz)
• 1 can Rotel (about 14 oz)
• 1 package frozen corn (about 10 oz)
• ½ cup onion, chopped
• 1 bottle roasted red peppers, drained and chopped
• 3 Tbsp. butter
• 3 Tbsp. flour
• ½ C. chicken broth
• 2 C. milk
• 1 can Enchilada sauce 
• 2 chicken breasts
• Olives
• Shredded Cheese

Directions

1. Pour black beans, Rotel, frozen corn, chopped onions, and roasted red peppers into your crock pot and stir.
2. On the stove top, melt butter and add flour. Whisk until bubbly and smooth.
3. Add chicken broth and 1/2 C. milk, stir and bring to a boil.
4. Add the remaining milk and enchilada sauce and whisk until smooth.
5. Place chicken breasts in crock pot 
6. Pour sauce from the stove over the chicken breasts in the crock pot.
7. Cook on low for 6-8 hours or on high for 3-4 hours.
8. When ready to serve, remove chicken, shred, return to crock pot and stir.
9. Serve with shredded cheese and sliced olives. The sour cream isn't really needed since it's made with milk, so it's already creamy, and cilantro adds a fresh flavor. 

Sweet Potato Cauliflower Soup

Ingredients

• 1 large head cauliflower (the one I used was at least 7″ in diameter
• olive oil for drizzling
• Few dashes garam masala (optional)
• 3 medium to large sized peeled sweet potatoes, cut into 1″ pieces
• 1 sweet onion, diced
• 2 cloves garlic
• 7 cups filtered water

Method

First, preheat your oven to 400 °F and cut up your cauliflower into bite sized pieces. Sprinkle cauliflower lightly with garam masala. Place cauliflower onto ungreased cookie sheet and lightly drizzle with olive oil. Place in oven and let roast until golden brown on the tops and tender, but not mushy, about 20-30 minutes. There’s no need to flip ‘em. Just remove from oven and let cool while you cook the rest of the soup.

In large stockpot, bring sweet potato, onion, garlic and water to a boil. Salt (abt 3/4 tsp) and stir. Reduce heat and allow to remain at a constant simmer until sweet potatoes are tender. Add in cooked cauliflower and divide soup into 2 parts.

Let soup cool and then blend one part soup in blender until very smooth. Combine with second part soup and stir. Salt to taste and warm up over stovetop if needed.

White Chicken Chili Soup

Ingredients

4 cups chicken broth
4 15.5 oz. cans Great Northern Beans drained and rinsed
2 cups shredded chicken
1 small can diced green chilies
1 tsp. cumin
1/2 tsp. garlic powder
1/2 tsp. oregano
1/2 tsp. pepper
1 cup sour cream
2 cups shredded cheese Monterrey Jack or Mexican Blend

Instructions

In a large pot, add broth, beans, chicken, green chilis, cumin, garlic powder, oregano and pepper. Simmer on low-medium heat for 20-30 minutes, or until it is heated through.
Right before serving, stir in sour cream and cheese until it is all blended and melted.

Slow Cooker Chicken Noodle Soup

Ingredients

• 1 1/2 lbs boneless skinless chicken breasts
• 5 medium carrots, peeled and chopped (1 3/4 cups)
• 1 medium yellow onion, chopped (1 1/2 cups)
• 4 stalks celery, chopped (1 1/4 cups)
• 3 cloves garlic, minced
• 3 Tbsp extra virgin olive oil
• 6 cups low-sodium chicken broth (3 - 15 oz cans)
• 1 cup water
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary, crushed
• 1/4 tsp celery seed, finely crushed*
• 2 bay leaves
• Salt and freshly ground black pepper, to taste
• 2 cups uncooked wide egg noodles
• 3 1/2 Tbsp chopped fresh parsley
• 1 Tbsp fresh lemon juice
• Saltine crackers or parmesan cheese, for serving (optional)

Directions

To a slow cooker, add chicken (un-cut), diced carrots, onion, celery, and garlic. Drizzle olive oil over top then add in chicken broth, water, thyme, rosemary, celery seed, bay leaves and season with salt and pepper to taste. Cover and cook on low heat 6 - 7 hours.

Remove cooked chicken and allow to rest 10 minutes, then dice into bite size pieces. Meanwhile, add egg noodles and parsley to slow cooker. Increase temperature to high, cover and cook 10 minutes longer (or until noodles are tender). Stir in lemon juice and toss in cooked, diced chicken. Serve warm with saltine crackers or top with Parmesan cheese if desired.