Soups On ... Crockpot Chicken Enchilada Soup (WW 6 Points)

Next on our soup journey is from another GREAT weight watcher website.  I found this Chicken Enchilada Soup on Slender Kitchen.  It was another easy soup that I threw into the crockpot in the morning and let it be until it was time for dinner.  The boys love Mexican dishes and this was perfect combo of their favorite food and a soup which was easy to make.

Ingredients

• 1 lb. chicken breast
• 1/2 tsp. cumin
• 1 tsp. chili powder
• 1 tsp. garlic powder
• 1/2 tsp. salt
• 1 onion, diced
• 1 green pepper, diced
• 1 red pepper diced
• 3 cloves garlic, minced
• 10 oz. can tomatoes with green chiles (like Rotel)
• 1 14 oz. can red enchilada sauce
• 6 cups chicken broth
• 1 tbsp. tomato paste
• 2 14 oz. can black beans, rinsed and drained
• 1/4 cup masa harina (or corn meal)
• 1/2 cup shredded cheddar cheese
• Toppings: chopped tortilla strips, chips, cilantro, onions, avocado, chopped jalapenos, cheese, Greek yogurt, light sour cream, etc.

Instructions

1. Add the chicken breast, cumin, chili powder, garlic powder, garlic cloves, salt, onion, peppers, tomatoes with green chiles, enchilada sauce, chicken broth, and tomato paste to the slow cooker.
2. Cook on low for four hours. Remove the chicken and shred with 2 forks. Return to soup and add the beans.
3. Mix the masa harina (corn meal) with 1/4-1/2 cup of water (more if needed) until smooth. Add to the soup and let cook for 30 more minutes. Top with 2 tbsp. cheese. You can also stir it in depending on your preference.

ALEXIS NOTES: I used a frozen chicken like I always do, right before I serve I put it in my mixer with the paddle and shred the chicken.  I used black beans that I made earlier and froze (that is why they look like a blog of black there).  I accidentally bought stewed tomatoes instead of diced so I put them in my ninja and diced them :).  

Enjoy you will love this one!

Something to keep your belly warm in this cold season.

Thanks for Stopping by!

Don't forget to see the parties I link up to HERE. 

Soups On ... Cheeseburger Soup (WW 7 Points)

Keeping with warming up our belly in this cold weather with out all the extra pounds that can come with that.  I hit up Emily Bites again for another yummy recipe.  I knew this would be a HUGE hit with the boys, and I was right they ate 2 bowls each (EVEN Rick did which he never does).  I've made a version of this before but I really loved this version of Cheeseburger Soup.

Ingredients:

1 ½ tablespoons light butter, divided

1 hamburger bun with sesame seeds

A pinch of garlic powder and salt

1 celery stalk, diced

1 small onion, diced

2 garlic cloves, minced

¾ lb of 95% lean ground beef

1 ½ - 2 teaspoons McCormick Hamburger Seasoning 

1 ½ cups fat free, low sodium beef broth

1 (10.75 oz) can of Campbell’s Healthy Request Cheddar Cheese Soup

½ cup fat free half and half

½ cup fat free plain Greek yogurt

3/4 cup shredded 2% sharp cheddar cheese, divided

Directions:

1. Pre-heat the oven to 325 degrees. Using kitchen shears, cut the hamburger bun into bite sized cubes (about 25). Melt a tablespoon of the butter and toss the cubes in it until coated. Sprinkle a pinch of garlic powder and another of salt over the bread cubes. Lay the cubes in a single layer on a baking sheet and bake in the oven for 15 minutes until they have a crouton texture. Set aside.

2. In a large pot, bring the remaining ½ tablespoon of light butter over medium heat. Add the celery and onions and cook for about 4 minutes. Add the garlic and cook another minute until vegetables are softened. Remove vegetables to a side plate.

3. Keep the pot over medium heat and add the ground beef, breaking it up with a spoon or spatula. Sprinkle the meat with the hamburger seasoning and continue cooking until browned. 

4. Add the vegetables to the meat in the pot along with the broth, cheese soup, half and half, yogurt, and about 1/2 cup of the shredded cheese. Stir the mixture together until well combined and increase the heat to high. Once the mixture starts to bubble, reduce the heat to a simmer (low) and let simmer for 20 minutes. Serve topped with remaining cheese and reserved croutons.

ALEXIS NOTES: I couldn't fid the hamburger seasoning so I just used salt and pepper.  I couldn't find the Healthy Choice soup version so I did use the regular version making the points a little off on my version.  I also made more croutons since the boys aren't watching their diet and I knew they would love them!

Enjoy you will love this one!

Something to keep your belly warm in this cold season.

Thanks for Stopping by!

Don't forget to see the parties I link up to HERE. 

Soups On ... Creamy Chicken & Wild Rice Soup (WW 6 Points)

With the weather cooler, and me running around crazy I have been using my crockpot a lot more then usual!  I love Emily Bites and she posted a recipe for Creamy Chicken & Wild Rice Soup, I of course adapted it to be in the crockpot to make my life easier!  ONE thing I learned a LONG time ago is put the rice or noodles in the crockpot the last hour.  I was in a rush and didn't do this and got kind of a goopy soup.  It still was tasty but a head slap for not remembering to wait until the end to put the rice in!

Ingredients:

2 cups water

4 cups (32 oz) less sodium fat free chicken broth

1 lb raw boneless skinless chicken breasts

1 (6 oz) box of Long Grain & Wild Rice 

1 cup sliced or diced carrots

1 cup sliced celery

½ cup flour

½ teaspoon salt

½ teaspoon black pepper

1 stick (8 tablespoons) light butter 

2 cups fat free half and half

Directions:

1. Bring the water and chicken broth to a boil in a large pot or dutch oven. Add the chicken, rice (with seasoning packet), carrots and celery and reduce heat to a simmer. Cover the pot and simmer for 25-30 minutes until chicken is cooked through and easy to shred. Remove the cooked chicken breasts to a plate and shred with two forks. Replace the lid and continue to simmer the rest.

2. Mix together the flour, salt and pepper in a bowl until combined. In a medium saucepan, melt the butter over medium heat. Stir in flour a spoonful at a time to make a roux. Pour the half and half in a little at a time, stirring continuously with a whisk to allow the roux to combine with the cream. Continue whisking and adding half and half until the mixture is smooth and creamy. 

3. Add the shredded chicken and the cream mixture back into the soup pot and stir to combine. Bring back to a simmer and simmer for 5-10 minutes to allow soup to thicken and flavors to combine. 

ALEXIS NOTES: I used my soy creamer instead of the half and half (what I had on hand). Since I was using the crockpot I threw in a frozen chicken.  Right before I served I put the cooked chicken into my mixer to shred the chicken.  I got Wild Rice from the bulk section at Winco.  I put all my ingredients in the crockpot on low for about 6 hours.  REMEMBER don't put the rice in until about a hour before you serve!!

Give it a try it's on the skinny side but is full of flavor, no one in the house will know!

Enjoy you will love this one!

Something to keep your belly warm in this cold season.

Thanks for Stopping by!

Don't forget to see the parties I link up to HERE. 

Soup's on ... Crockpot Mexican Soup

Our third day of soup recipes we bring you this Crockpot Mexican Soup.  When I found it on Pinterest for my meal plan I found that it was just a picture with the recipe in the name field.  Which if you know me drives me NUTS!  I hate when pins aren't linked to a post.  So I went to a Google search and tada I found the recipe on Foodfolio and guess what it was the same picture (yup someone had to actually save the picture and then type in the recipe lol ... instead of just pinning the link ... ugh ... ok off my soapbox).

This was another one that had my mouth watering from the great smell but I was good and didn't take a bite.  My boys and my friend loved it.  Her son is pretty picky eater and only picked the chicken out and after some coaxing ate that.  Caden said he loved it and actually went back for seconds, and he doesn't usually ever do that!  

ingredients

1 can rotel

1 can of corn

1 can black beans (drained & rinsed)

2 frozen chicken breasts

8 oz cream cheese

1 packet dry ranch dressing

1 TBS cumin

1 tsp onion powder

1 tsp chili powder

Put all ingredients in crock pot and cook 6-8 hours. Shred chicken, and enjoy! 

ALEXIS Notes: I also didn't use Rotel it's just a name brand I bought the store brand tomatoes with chilies (well this time I accidentally grabbed strewed tomatoes with chilies so I put it in my ninja and blended ... lol) I used my mixer trick to shred the chicken (put cooked chicken in mixer with paddle and it shreds it for you!).  I also added about a 1/2 of chicken broth to make it not so thick.

Enjoy, hope this makes it to your table!

What's on the menu tonight?

Don't forget to see the parties I link up to HERE.

Soups on ... Slow Cooker Corn Chowder

On to day 2 of our featured of soup recipes!  The great thing about crockpots is using a crockpot liner.  I serious LOVE the person who made these! They make it so easy that you can do a quick rinse out and tada you can use it again for the next day!  Oh yeah no more soaking it overnight or longer and not using the crockpot for a few days. 

The next soup we tried out for the family and our friends was a Slow Cooker Corn Chowder I found on Baked by Rachel.  I must say it smelled so good I was tempted to take a little taste but I resisted.  The boys all loved this one and even went back for seconds. 

Ingredients:

5 slices bacon
1 1/2 C onion
2 cloves garlic, peeled and minced
1 16oz can whole corn, drained
1 16oz can creamy style corn
1 tsp thyme
1 C chicken broth
4 C potatoes
3/4 tsp salt
3/4 tsp pepper
1 C half and half
3-4 tbsp corn starch

Directions:

Cook bacon in a skillet or in your stove. Meanwhile, chop onions into smaller than bite size chunks. If using a skillet for your bacon, reuse the same pan and bacon drippings for your onion. If baking your bacon, heat up 1 tbsp olive oil in a medium skillet. Cook onions until they are nearly translucent. Transfer onions to a small bowl, set aside. Chop up bacon, reserving 1 slice of bits for topping later.

Mince Garlic (either bought or do it yourself). Scrub potatoes and chop into bite size pieces.

Add all ingredients to slow cooker bowl, except corn starch and half and half. Remember to reserve a portion of your chopped bacon. Gently stir ingredients. Cover and cook for 7 1/2 hours on low.

At the 7 1/2 hour mark, add half and half. Give it a quick stir, replace cover and cook for an additional 30 minutes. Your chowder will not have a creamy look until you add the half and half. It also will not be thick until the final step.

Just before serving add corn starch. This will help to thicken it up. If you add to much you can counteract that by adding a bit more chicken broth into the mix. Add 1 tbsp of corn starch at a time and mix well. It will thicken fairly quick. Continue to add corn starch 1 tbsp at a time until you are satisfied with the consistency. 

Serve warm, topped with bacon.

Alexis Notes: I used turkey bacon and cut it up and crisped it up on the stove top.  Cole found a great new job of peeling potatoes (may not have been perfect but it worked).  And I held back the gagging with the cream of corn ... I'm sorry that is one that will always get me.

Happy Tuesday, Hope you have a wonderful day!

What's on your Meal Plan today?

Don't forget to see the parties I link up to HERE.

Crock Pot Hamburger Soup

After being on this strict diet for several months now making dinner can be a pain since I can't eat a bite ... lol.  No really I love to make meals but lately I've been pulled a little thin and have been turning to my crock pot for some help.  I found this recipe for Hamburger Soup on Betty Crocker Wannabe I turned it into a crock pot recipe!

This was a super easy one that the boy really enjoyed!  They actually even ate the left overs which is the hardest one to get people to do in this house.

Hamburger Soup

1 Tbls Olive Oil
1/2 a med sized onion, chopped
2 Tbls minced garlic
1 lb ground beef
1 can condensed tomato soup, plus 1 can water
2-14 oz. cans beef broth
1 small can of corn
1 cup cooked macaroni, wagon wheel, or small shell pasta, (or any small noodle you choose, but kids love the wheels)

Heat olive oil in a skillet. Add onion and garlic until the onions are just soft. Add ground beef, season with salt and cook until meat is longer pink.

Meanwhile, in a 5 quart soup pot, pour in beef broth, tomato soup and water. Bring to a boil, turn down heat and simmer. In another pot, cook pasta to package directions, or cook directly in tomato/beef broth . 

When meat is cooked through, add to beef soup mixture. Add corn and pasta and simmer for 5-10 minutes.  ** I cooked the meat and then put all the ingredients (except the noodles) into the crock pot let it cook on low for the day. Half hour before time for dinner I threw in the uncooked noodles and let them cook in the juices. **

Happy Monday!  Hope you all had a great weekend, our's was super busy!  2 birthday parties, a date night for me and Rick.  Yesterday was busy with items I made for the kids auction baskets at school!

What's on your meal tonight?