Wednesday, May 6, 2009

Crock Pot Taco Soup

I adapted this recipe because I couldn't find some of the ingredients here. It turned out wonderful. I especially liked it with Ritz crackers dipped into it. Super easy to make.

Crock Pot Taco Soup:

1 lb. shredded chicken (I used the leftover chicken from the double batch I made for the enchiladas)
1 can pinto beans
1 can white beans
1 can corn
1 can tomato and chilies
2 can diced tomatoes (or one large can)
1 TBSP green chili paste
1 envelope of taco seasoning
1/2 bottle of your favorite Ranch dressing (I used Delightfully Light)

1) Add all ingredients to Crock Pot (for the cans of beans and corn I drained the liquid and then filled them back up with water, but you can just dump them in). Stir to combine well.
2) Cook on low for 4 hours.

Garnish with sour cream and cheddar cheese if desired. Serve with tortilla chips, crackers, or drain some of the liquid off and eat it inside of a tortilla.


Chicken Enchiladas with Chili Cream Sauce

I invented these the other night because I really really wanted enchiladas, but finding enchilada sauce here is pretty difficult. These were a big hit with the whole family (even the 1-year-old!) and we will definitely have them again soon. Sorry I didn't get a picture. They wen't too fast for me to even think about it!

Chicken Enchiladas with Chili Cream Sauce:

3-4 boneless, skinless chicken breasts
3 cups chicken broth, divided
salt and pepper
1 TBSP Olive Oil
1 yellow onion, chopped
3 garlic cloves, minced
1 TBSP green chili paste
1/2 tsp. chili powder (optional, don't use if you want a more mild flavor)
1/2 cup salsa (whatever your favorite happens to be)
16 small tortillas (corn or flour, whichever you prefer) <---I used flour
2 cups shredded sharp cheddar cheese

2 TBSP butter
2 TBSP flour
1 cup of whole milk
1 cup chicken broth
2 TBSP chili paste

1) I learned this nifty trick: Place the chicken breasts in a slow-cooker with 2 cups of chicken broth and a little salt and pepper on each breast. Cook on low for 5-6 hours, then remove and shred with two forks. You can use this methods for any recipe that calls for shredded chicken. I love it (the chicken is so tender and flavorful) and I usually make a double batch so I have enough for a whole other meal.
2) Heat the oil in a saute pan over medium heat and cook the onions for about 5 minutes (until translucent, but not brown), add the garlic and chili paste and cook additional 2 minutes. Let cool.
3) In a large bowl, combine the shredded chicken, 1 cup of the cheese, the onion mixture, and salsa and combine.
4) In a shallow dish, heat the remaining chicken broth in the microwave until warm (not too hot).
5) Dip one tortilla in the broth on both sides and then place a line of the chicken mixture down the center. Roll and place seam-side down in a casserole dish sprayed with cooking spray.

For the Sauce:
1) Heat the butter over medium heat and add the flour, wisk together. Allow flour to cook for about 1 minute and then slowly add the milk and chicken broth a little at a tine, wisking constantly. Allow to thicken then add chili paste.
2) Pour over enchiladas in dish and sprinkle with remaining cheese.
3) Bake at 375 for about 20 minutes or until cheese is melted and enchiladas are heated through.