jenn's chicken enchilada soup

my friend jenn gave me this recipe a few weeks ago and we're just trying it for the first time today. you need black beans, diced tomatoes, frozen corn, an onion, a bell pepper (color of your choice), enchilada sauce, cream of chicken soup, milk, pepper jack cheese, and chicken breasts.

let's get started! pour your tomatoes,


black beans (drained and rinsed),


10 oz. frozen corn,


1/2 diced onion and bell pepper...


into the crock pot.

the recipe calls for 4 chicken breasts, but i've learned a trick. if you filet each breast in half, it's like you have four, when really you only have two. we could never eat that much chicken, so i always half the amount the recipe calls for and filet the breasts in half. works like a charm.


voila! one is now two!


place those on top of your veggies in the crockpot.


now in a separate bowl, whisk together your enchilada sauce and cream of chicken soup.


then slowly whisk in your milk until it's all combined.


now pour the liquid on top of your chicken breasts in the crock pot,


like so.


and now my favorite part: cover and cook on low 6-8 hours. isn't that always the best part of crock pot cooking? i love it.


a few minutes before you're ready to eat, take the chicken out.

shred with two forks,


like so!
now pour it back into the soup,

and add your cheese.

stir to mix/melt,

and serve. enjoy!


fyi, i felt like a little something was missing, so i think in the future i might buy some of those tortilla strips that you get on salads/soups in restaurants...just for a bit of crunch. i don't know. i just felt like it needed something. but that's just my opinion. it was still super yummy.

delish! thank you jenn!

jenn's chicken enchilada soup

1 15 oz. can black beans, drained and rinsed
1 14.5 oz. can diced tomatoes
1 10 oz package frozen corn (or a little more than one cup)
1/2 cup chopped onion
1/2 cup chopped yellow, green, or red bell pepper
1 10 oz. can enchilada sauce
1 10.75 oz. can condensed cream of chicken soup
1 1/2 cups milk
1 cup shredded pepperjack cheese
4 chicken breasts

in a crock pot, combine drained beans, tomatoes, corn, onion, and bell pepper. place chicken breasts on top of mixture. in a large bowl, whisk together enchilada sauce and soup. gradually whisk in milk until smooth. pour sauce mixture over ingredients in the crock pot. cover and cook on low for 6-8 hours. remove chicken and cut up or shred into bite-sized pieces. add chicken back into soup. top with pepperjack cheese and serve.

cheesy chicken and rice

okay, i'll be honest. this doesn't look all that appetizing in the making. i'm debating just taking the pictures off altogether and giving you the recipe. because this is so delicious that you need the recipe. but if you start making it and think "this looks disgusting" you might stop making it. so let's get your disgust overwith here on the blog, and then you can enjoy it without worrying about it later. let's get started. you'll need one or two chicken breasts, cream of chicken soup, cheddar cheese soup, and a crock pot. that's it, folks.
toss in your chicken,

then mix your soups together,and pour on top.
cook on low all day or high 4-5 hours.
about an hour before we eat i like to add some broccoli, but that's just me. i love cheesy broccoli.
serve over rice.

one of my favorite and easiest dinners ever.

cheesy chicken and rice

two chicken breasts
one can cream of chicken soup
one can cheddar cheese soup
broccoli (optional)

lay the chicken breasts in the crock pot, then pour the combined soups on top. cook all day on low or 4-5 hours on high. add broccoli if desired an hour before eating; serve over rice.

alice's steak sandwiches with au jus

i got this recipe a few years ago from my sister alice and it's quickly become a staple in our house. it's so easy and sooo good. let's get started. you'll need a sirloin steak (this package had 2 in it, i thought it was just one). one big-gish steak is enough for 4 sandwiches. you'll need a crock-pot, salt and pepper, onion salt, and beef broth or bullion.i lay my steaks on waxed paper.then i cover both sides in salt, pepper, and onion salt.

then i lay them in a crock-pot

like this.

you need 2 cups of beef broth or bullion.

pour it on top of the steaks

like this.

now cover, and cook on low all day. you can cook it on high for 3-4 hours too, but the steak won't be as fall-apart tender.this is after 8 hours of cooking. it looks disgusting in this picture, but in real life it looks delish, i promise.

a few minutes before you're ready to eat, chop up an onion like this:put it in a pan on medium heat with a little butter to sautée. get the steaks out onto a plate and start shredding them with 2 forks

usually they just fall apart...this one didn't. but it should look something like this when you're done.

how are those onions coming? good? okay, put them in a bowl.

now take a ladle, dip it into the leftover juice,

and strain it into a ramekin.

like so.

dave likes miracle whip and mustard on his, so have those on hand. i serve mine on sara lee deli rolls, because i think they're yummy. you can probably use anything you want, even regular old bread.

assemble your sandwich (can you tell i like sautéed onions?)...

...dip, and enjoy!

alice's steak sandwiches with au jus
1 steak
salt, pepper, onion salt
2 cups of beef broth
1 onion
deli rolls
cover steaks in salt, pepper, and onion salt. put in crock-pot with broth and cook on low 8 hours. tear steak apart, strain the beef broth, and serve on deli rolls with sautéed onions.