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.

ellen's chicken corn chowder

this soup recipe is so easy and really good. the green chile makes it sort of mexican-y (is that a word? no? well you tell me something better dude). let's get started. you need 2 cups of chicken, 1 can of cream of chicken soup, 1 can of cream of potato soup, 1 can of chicken broth, 1 can of corn, 1 small can of diced green chiles, 1 jar of sliced mushrooms (not pictured because dave doesn't like mushrooms) 1 1/2 cups of milk (not pictured, whoops), cheddar cheese, green onion, and tortillas.

i was taking this to a party so i put it in the crock pot so it would stay warm, but it only takes about 10 minutes to make so you don't need to crockpot it at all. in fact, it doesn't really work in the crockpot because you have to bring it to a boil. so imagine i'm pouring these things into a soup pan on the stove instead. start by boiling your chicken for 30 minutes or until no longer pink. while that's boiling, pour all of your liquid ingredients into a pot: first the broth, then the cream of chicken soup,the cream of potato soup,and the milk.


use a whisk to combine well.
it should be smooth and look like this:
now chop up some green onion (as much as you want, i used about half a bunch for this recipe),


and add that to your liquid.then add in your green chile,


your corn (drained),


and your chicken (shredded into bite-size pieces).stir and heat until almost boiling.
now slice some flour tortillas into strips. the recipe calls for 4 but i think that's too many, so i only do two. i put them on top of each other, then slice in half and put the halves on top of each other, and again into quarters. then i slice into thin strips, like this:
once your soup is boiling, separate the strips and add the tortillas in.
simmer for ten minutes. after ten minutes, add 1 1/2 cups of grated cheddar cheese.
stir until it melts,
and serve.
the tortillas get soggy, so if you're not a fan of sogginess (i'm definitely not), beware of that. they still taste really good--this soup is delish--just be prepared for soggy tortillas. at the party i served it at my friend goes, "that's totally unexpected but totally delicious. that would win a prize at my cooking group." and she cooks with professional chefs. so there you have it. it really is that good.

ellen's chicken corn chowder

1 can chicken broth
1 can cream of chicken soup
1 can cream of potato soup
1 1/2 cups milk
2 cups chicken
1 can of corn
1 jar sliced mushrooms
1 can green chile
1/4 cup green onion
4 flour tortillas cut into 1/2 inch strips
1 1/2 cups grated cheddar cheese

boil chicken for 30 minutes or until no longer pink. shred. in a separate pan, add the liquids together and mix well. add everything else through green onion and bring to a boil. add tortillas and simmer 8-10 minutes. add cheese and serve.

mom's chicken noodle soup

the first picture of this recipe is too disgusting to have on top, so i thought i'd start with a picture of the finished product, because doesn't it look good? let's get started!

my friend kara and her whole family were sick one day last week, so while i was at the grocery store i bought homemade chicken noodle soup fixin's. i hope they appreciated it, because i sure thought it was good. so here's what you need: 2-4 chicken breasts, bones and skin on, 1 chopped onion, 1-2 potatoes, 2 carrots, 2 celery stalks, a package of egg noodles, chicken bouillon, and water.

start by boiling the chicken. you put the chicken in a (big) pot and pour water on top of it. make sure the water is higher than the chicken breasts. add a tablespoon of salt (or however much you want, really) and skim off the fat with a spoon,
then add your diced onion and let it boil together for an hour.time for vegetables. check out this carrot! have you ever seen a bigger carrot? it must have been 18 inches long. nuts.
anyway, peel your carrots, and cut off the ends. then slice into....slices. i'm good with words, no?

it's been an hour, remove your chicken from the water and set aside to cool,

and add your carrots to the chicken-water. oooh, doesn't that sound appetizing? i should write my own cook book. "chicken water". yum.use a potato peeler (or a knife, if you're handy with a knife like my mom) to peel your potatoes, then wash and dice into bite size pieces.
and add them to your pot.
chop up some celery. i despise celery, so i rarely put it in. but the recipe calls for it, and it adds something to the soup (something disgusting, that is), so here it is. chop up some celery.
now that your chicken is cool(er), remove the skin. mmmm, chicken skin. delish.
so that it looks like this!
now peel it off the bones, and shred it or cut it into smaller pieces.
and add that in too. oh, and add in some chicken bouillon here too. 2 cubes or 1 tbsp. of granules.
now cook and simmer for at least 30 minutes.

ten minutes before you're ready to eat, bring it to a boil.
and pour in half a package of egg noodles. my mom makes homemade noodles that are AMAZING, and i've done them once or twice, but using egg noodles is a real time saver. and let's face it, we all like timesavers, right? some day i'll post the recipe and pictures of the noodles.

or not.
cook and stir for however long egg noodles need (ten minutes if they're homemade, about 7 if they're egg). serve in a bowl (or a plate...duh, how obvious can i be?), and enjoy!

perfect for the crisp, fall days that are coming our way.

mom's chicken noodle soup
2-4 chicken breasts, bones and skin on
1 diced onion
2 carrots, peeled and sliced
1-2 potatoes, peeled and diced
2 celery stalks, diced
2 cubes or 1 tbsp. chicken bouillon
1/2 package of egg noodles

place chicken in a large pot and cover it with water, adding salt to taste. bring to a boil, skimming off fat. once all the fat is gone, add in the onion. boil together for an hour. remove chicken to cool, then add the carrots, potatoes, celery, and bouillon. remove the skin from the chicken, dice the chicken into bite size pieces, and add to the soup. cook together 20-30 minutes or until potatoes and carrots are soft(er than raw). when you're ready to eat, bring the soup to a boil and add the noodles. cook for 7-8 minutes. serve with celery salt and saltine crackers (or a slice of homemade bread, if you're feeling ambitious). this freezes really well, by the way, so make plenty and freeze the rest!