Chicken Enchilada Slow Cooker Soup

I don’t know about all of you, but I love a good soup during winter.  I also love cooking in my crock-pot if y’all haven’t noticed.  I had never made this recipe before but it was delicious and I would definitely make it again.  It had very similar flavors as tortilla soup, so if you like tortilla soup you will love this.  It was super easy, healthy and very filling.  I made a few adjustments to the original recipe that I found on All Recipes website to add and extra kick to it.   If you do not like spicy, just ignore my tweaks.

Here is the recipe:

1 pound skinless, boneless chicken breast halves (I think I used a little more than a pound)
1 (15.25 ounce) can whole kernel corn, drained
1 (14.5 ounce) can diced tomatoes including juice
1 (14.5 ounce) can chicken broth (add a little extra if you are using more than a pound of chicken)
1 (10 ounce) can enchilada sauce (add a little extra if you are using more than a pound of chicken)
1 (4 ounce) can diced green chiles (I used half a can of regular green chiles and half a can of hot green chiles
1 white onion, chopped
1/4 cup chopped fresh cilantro
2 bay leaves
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon ground black pepper, or to taste

Rinse and pat dry the chicken breasts, then place into the bottom of a slow cooker. Add the corn, tomatoes, chicken broth, enchilada sauce, green chiles, onion, bay leaves, garlic, cumin, chili powder, salt, and black pepper.

Cook on Low for 6 hours. Transfer the chicken to a large plate, then shred the meat with two forks. Return the chicken to the slow cooker and continue cooking for 30 minutes to 1 hour.

Top with avocado, cheese, cilantro and tortilla strilps.

Hope everyone loves it!

Stuffed,

Brittany

Crusted Honey Mustard Baked Chicken

I found this recipe through my new favorite friend, Pinterest and amazing does not even begin to describe how delicious this chicken was.  It is actually a weight watchers recipe, but it tasted sinfully good.  Also, it only took me about 10 minutes to prep everything and 10-13 minutes to bake everything and about 5 minutes to clean up (I love you aluminum foil).  The hard part was not going back for seconds or thirds. 

If you love eating healthy and are always looking for new ways to make chicken, this is a definite must try dish.

Here is the recipe:

Chicken Ingredients:

1 spray(s) cooking spray   

2/3 cup(s) lite honey mustard dressing   

1/8 tsp table salt   

1/8 tsp black pepper   

2 tsp dill, freshly chopped     

1 medium uncooked scallion(s), finely sliced   

1 cup(s) cornflake crumbs     

1 pound(s) uncooked boneless skinless chicken breast(s), four 4 oz pieces (I chose to use

Asparagus Ingredients:

1 bunch of asparagus (use as little or as much as you want)

olive oil

salt and pepper to taste

Preheat oven to 425°F. Coat a shallow pan with cooking spray.

In a small bowl, combine honey mustard dressing, salt, pepper, dill and scallions; remove 1/3 cup and set aside.

Place cornflake crumbs in a shallow bowl. Dip chicken into dressing mixture and then cornflake crumbs; place in prepared pan.

Bake until chicken is golden and no longer pink in center, about 15 minutes.

Drizzle remaining dressing mixture (the 1/3 cup that was set aside) over chicken breasts and serve. Yields 1 piece of chicken and about 1 1/3 tablespoons of dressing per serving.

For the asparagus, simply cover a pan in foil.  Trim the ends off of the asparagus (about an 1 ½ inches).  Lay on pan, drizzle with olive oil and roll asparagus in olive oil to coat.  Season with salt and pepper to taste.  Bake for 8-10 minutes, or until tender crisp.

I hope you all enjoy this one!  I know I cannot wait to make it again.

Stuffed,

Brittany