when a recipe tells me to add many ingredients all at once to a crockpot and eight hours later you will have a pot of delicious yumminess… i look at that as a gift horse and think of all the other wonderfully productive things i can accomplish while i’m not fussing for two hours over dinner. as to not confuse, cooking IS one of my favorite parts of the day. it ranks right up there with morning tot kisses, post workout highs, afternoon coffee, and my evening cocktail over playlists. all beautiful things indeed… but every cook deserves an easy street now and again. enter this stellar recipe. it is called chickadilla soup… and i have no idea why. i suppose it is kinda sorta like a chicken enchilada in a soup form. this particular batch i made was adapted from a Kashi recipe. it’s quite healthy and mighty flavorful. we decided to shred plenty of white cheddar cheese atop upon serving- and it is fabulous with a small serving of white corn tortilla chips for dipping- scooping- and just full on noshing.
OK here’s what you need to buy:
1 pound of chicken breast
28 oz can diced tomatoes
10 oz can mild enchilada sauce
4 oz can chopped mild green chiles
1 quart chicken broth
2 cans of beans – i used pinto and black bean (rinsed and drained)
bag of white frozen corn
1 cup of chopped onion
1 jalepeno pepper (seeded and minced)
2 Tbsp fresh cilantro
1 tsp salt; 1 tsp chili powder; 1 tsp cumin; half tsp of pepper
Add all of the above to the crockpot and set at four hours on High setting. After four hours i shredded the chicken pieces and returned it to the crockpot- then flipping it to low for four more hours. if you will be gone all day- just set it for eight hours on low, and shred the chicken up before serving- no worries. i used a package of little tenderloins- they worked wonderfully. serve with your favorite shredded cheese- and plenty of fresh cilantro. enjoy!