Chicken Enchilada Soup

I know it's been a while since I posted but I HAVE been cooking and trying new recipes!  I promise!  I just have been lax in posting them but I'm determined to get the new recipes up in the next week or so.  :)  Otherwise, I just might actually lose them which is not a good thing!

Yesterday, I picked up 13 lbs. of boneless chicken breast for $1.69 a lb. (I've not seen that price in years!) and I cooked it all up, shredded some and diced some so now I have a bunch of chicken for recipes.  Some of it went into this soup that I had prepared last night and put in the crockpot this morning before church and we were able to enjoy it soon after we got home.  It's a hit!  It's definitely not low cal/low fat but serve it with a big salad and I think that will balance it out.  ;)  I don't remember where I got it - I saw it last week and I hand wrote it down but if I can find the origin, I will post it.

Chicken Enchilada Soup

2 Tbsp. vegetable oil
2 medium onions, diced
4 cloves garlic, minced
1 quart chicken stock
1 Tbsp. chicken soup base (like Better than Bouillon)
2 tsp. ground cumin
2 tsp. chili powder
1/2 tsp. black pepper
1/4 - 1/2 tsp. cayenne pepper to taste (or leave it out and add tabasco to individual portions like we did)
1 (8 oz.) can tomato sauce
1 (19 oz.) can enchilada sauce
6 small corn tortillas, minced
16 oz. velveeta, cubed
1 cup co-jack cheese, shredded
1. 5 lbs. shredded cooked chicken
1 (15 oz.) can whole kernel corn, drained
1 bunch green onions, sliced

In a skillet, heat the vegetable oil over medium heat and saute the onions until tender.  Add the minced garlic and cook another minute or two.  Scrape the onion and garlic into the crockpot and add all of the other ingredients except the chicken, corn and green onions.  Cook on high for 2 hours or low for 4.  Whisk until smooth (you may want to use a stick blender).  Add the chicken and corn and heat through on high for about 20-30 minutes.  Check seasoning, adjusting if necessary.  Serve topped with green onions.  You can also top it with sour cream, shredded cheese and/or crunchy tortilla strips.

Annie's Crockpot Chili

I originally got this recipe from All Recipes but it was too spicy for my daughter and I had to modify it. I think I found a good solution by replacing a lot of the chili powder and hot pepper sauce with unsweetened cocoa.  It still has a great depth of flavor but is mild for sensitive tummies.

Annie's Crockpot Chili

1 lb. ground beef
1 lb. ground turkey
1 lb. bulk Italian sausage
3 (15 oz.) can beans, drained (can use black, kidney or pink)
1 (15 oz.) can chili beans in sauce, undrained
2 (28 oz) cans diced tomatoes with juice
1 (6 oz.) can tomato paste
1 large yellow onion, chopped
3 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 Tbsp. bacon bits
4 cubes beef bouillon
1/2 cup beer
1 Tbsp. unsweetened cocoa
2 Tbsp. chili powder
1 Tbsp. minced garlic
1 Tbsp. dried oregano
2 tsp. ground cumin
1 tsp. dried basil
1 tsp. paprika
1 tsp. white sugar
1/2 tsp. salt
1/2 tsp. ground black pepper

1.  Heat a large pot over medium-high heat.  Crumble the meats into the pot and cook until evenly browned.  Drain off excess grease.  Place meat in at least a 6 quart crockpot (this makes a LOT).

2.  Add the remaining ingredients to crockpot; stir well.

3.  Cook on low for 7-10 hours.

4.  Serve in bowls sprinkled with cheddar cheese and sour cream.  It is very good also served with corn chips or tortilla chips.

Taco Soup

This is a staple in our house.  I can easily keep all of the ingredients on hand and even precook the chopped meat and freeze it so it's a GREAT recipe to dump into the crockpot on a busy morning and let it cook all day.  :)

Taco Soup

1 lb. ground beef

1 onion, chopped

1 (16 oz) can chili beans, with liquid

1 (15 oz.) can kidney beans, with liquid

1 (15 oz.) can corn, with liquid

1 (8 oz.) can tomato paste

2 cups water

2 (14.5 oz) can peeled and diced tomatoes

1 (4 oz.) can diced green chile peppers

1 (1.25 oz.) package taco seasoning mix

1.  In a medium skillet, cook the ground beef and onions until browned over medium heat.  Drain, set aside.

2.  Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker.  Mix to blend, and cook on LOW setting for 8 hours.

Serve with corn chips, tortilla chips, sour cream, cheddar cheese or whatever else you like.  

Crockpot Cranberry Pork Roast

I can't believe I haven't posted this here yet!!  This is an old family favorite that is full of great flavor and since pork is so inexpensive right now, a great budget meal!!


2 1/2-3 lb. lean boneless pork loin roast or rib roast
1 (16) oz. can whole berry cranberry sauce
1/3 cup port wine or cranberry juice
1/4 cup sugar
1/2 small lemon, thinly sliced
1/3 cup golden seedless raisins
1 large clove garlic, minced
2 Tbsp. diced candied ginger
1/2 tsp. dry mustard
1/2 tsp. salt
1/4 tsp. ground black pepper
2 Tbsp. cornstarch
2 Tbsp. cold water
cooked rice

Place pork roast in 3/12 quart slow cooker.  In a medium bowl, combine cranberry sauce, port wine or cranberry juice and sugar.  Stir in lemon, raisins, garlic, ginger, mustard, salt and pepper.  Spoon over roast.  Cook on low (covered) for 6-7 hours or until meat is 170 degrees F on an instant read thermometer.

Remove roast from cooker and cover with foil to keep warm.  Turn crockpot to high or pour cooking juices into a saucepan and put on medium-high heat on the stove.  Combine the cornstarch and water until cornstarch is dissolved then add to juices.  Cook, stirring until thickened.

Slice roast and pour the gravy over the meat.  Serve rice on the side.

Crockpot Sweet Garlic Chicken

Saw this on Facebook and had to try it.  I used frozen chicken breasts (from the big 10 lb. bag from Costco) so this was a PERFECT recipe to try since I had no thawed chicken at all.  Definitely got a thumbs up from everyone in the family.  I served it over rice with green beans on the side.

Crock Pot Sweet Garlic Chicken 


4-6 chicken breasts
1 cup packed brown sugar 
2/3 cup vinegar (I used apple cider vinegar)
1/4 cup lemon-lime soda (diet or regular)
2-3 Tablespoons minced garlic
2 Tablespoons soy sauce
1 teaspoon fresh ground pepper
2 Tablespoons corn starch
2 Tablespoons water
Red pepper flakes (optional)



Spray slow cooker with non-stick cooking spray. Place chicken (frozen, thawed or fresh) inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours. 

Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down). 
Sprinkle red pepper flakes on top if desired. This can be served over rice or noodles, I also like it with a baked potato on the side (It's good on top of the potato too!)

Crockpot "Refried" Beans

Oh my gosh - these are perfect!!  How inexpensive!!  How easy!!!  How yummy!!!!!!  The original recipe is from Pennies & Pancakes and I only changed it by not adding the salt as they cooked (because I remember hearing that salt will make the beans tough??) and adding it at the end.  I wasn't even home for a lot of this cooking and I cooked it on low for 4 hours instead of 2 because, well, I wasn't home in 2 hours.  :)  But still they are perfect and now I have a big batch of beans for dinner tonight and the freezer.

Crockpot "Refried" Beans

2 lbs. pinto beans
1 large onion, chopped
4 Tbsp. jarred minced garlic (or 4 cloves fresh garlic, minced)
Up to 2 1/2 Tbsp salt (wait to the end and add a little bit at a time and taste)
1 tsp. black pepper
2 tsp. cumin
10 cups hot water

Rinse the beans in a colander.   Pick out any bad beans or stones.

Combine all the ingredients in the crockpot.  Remove any floating beans.  Cover and cook on HIGH for 4 hours and then LOW for 2 hours.

Uncover and remove extra liquid (I only drained off a little bit - like a quarter cup?).  Leave enough liquid to reach the desired consistency when the beans are mashed.

Mash beans with a potato masher to desired consistency.

Serve warm.  Store in air-tight containers in the refrigerator and use within 2 weeks or freeze in containers or zip lock bags for later use.

Slow Cooker Chicken Caesar Sandwiches

We just finished these tonight and definitely another hot weather hit!!  VERY tasty when served on a nice ciabatta roll.  I would think these could be made in larger quantities easily as well and frozen!

2 lbs. boneless, skinless chicken thighs
1/2 - 1 cup of your favorite Caesar dressing
1/2 cup shredded Parmesan cheese
1/4 cup fresh chopped parsley (or 2 tsp. of dried)
1/2 tsp. ground black pepper
2 cups shredded romaine lettuce
12 slider buns,  4-6 hamburger or other buns

Place chicken in crockpot with about a cup of water.  Cover and cook on high for 3 hours or low for 4-6 hours, until chicken is cooked through.

Remove chicken from cooker using a slotted spoon and drain the water from the crockpot.  Shred the chicken and return to crockpot.  Pour dressing over chicken, stirring to make it to the desired consistency (we got to to a nice moist chicken salad consistency).  Add Parmesan cheese, parsley and pepper and stir well.  Cover and cook for an additional 30 minutes on high or until mixture is hot.

Serve on buns and top with the lettuce, extra dressing and/or dressing as desired.

Chicken Soup Starter

When we have anyone come down with an illness, the first thing they want is homemade chicken soup.  But I know that I don't always have time to get a good homemade chicken soup made right at that moment so a few years ago, I started using this method to get "Chicken Soup Starter" in the freezer and it's been an amazing gift.  To have that liquid gold ready to go - and to be able to get homemade chicken soup in front of a sickie in about 20 minutes is priceless.   I will always make this when we have a roast chicken for dinner because it's like free food!  Rather than tossing the carcass, make this and toss it when you're done.  It's amazing how much it breaks down making the stock!

Here is my batch from today:

The recipe isn't much of a recipe but more of what I just toss together that sounds good and it always makes a great soup.

Chicken Soup Starter

1 chicken carcass from a roasted chicken
2 small onions, cut in half (can leave skins on - even the dark ones)
1 head of garlic, most of the papery skin taken off and then cut into 1/4s (it seems like a lot but it's not and garlic is SOOOO good for illnesses)
3 stalks celery cut into big chunks, including the leaves
3 large carrots, scrubbed and cut into chunks
1-2 tsp. salt (you can add more later so go lower for this)
about one teaspoon of each of the following dried herbs or whatever combo you prefer:  thyme, parsley,  rosemary, dill, sage
1/2 tsp. ground pepper
water to cover

Put the chicken carcass and all other ingredients into a 7 quart crockpot.  Set the crockpot on low and cook for 12 hours or so.  I will put this together after dinner and then deal with it in the morning after I'm done with breakfast.

After 12 hours, set a colander over a large stockpot and pour all of the contents of the crockpot into the colander.  Let it sit for 5 minutes to make sure you get all of the liquid out, pressing if you need to assure this.  Cover the stockpot and refrigerate then put the colander into a large bowl and refrigerate until cool enough to handle.  You will now pick through all the solids and discover just how much meat was still left on those bones!  Most of it will be little shreds of meat but that is OK.  Pick through and get all the meat you can, watching for the small little bones and any tough stuff that's in there.  Discard the solids.

Remove the stock from the fridge and skim off the fat that has gathered at the top.  Now you have gorgeous stock and plenty of chicken meat.  Divide the stock and meat into smaller freezer containers of your choosing.  I like to use containers that hold about 4-6 cups so that I can get a few bowls of soup out of the starter.  Label and freeze your starter.

When it's time to serve it, pull it from the freezer, set it into a bowl to thaw enough to remove the starter from the container and set into a pot and put on the stove over a medium low heat.  As the starter is melting, cut up one or two carrots, one or two stalks of celery and prepare a small amount of either rice or egg noodles.  Add the vegetables to the starter and cook until tender.  When it's ready, add the rice or noodles and serve.

Meatball Minestrone Soup

I saw this recipe online at Jamie Cooks It Up and decided to try it.  Hubby and the two littles were home to try it out and we got ratings of 9.5 to 10!!  So it's a keeper!!  I actually assembled it Saturday night and plugged it in Sunday morning before church.  We had a meeting at 5 pm so I figured we'd eat early but hubby wanted to eat afterwards so the soup ended up cooking for almost 12 hours!  But it was still absolutely delicious!!  I could see using just browned chopped meat (turkey or beef) in the recipe or even leaving it out for a vegetarian soup if you use vegetable stock.  DEFINITELY try it out!!

(photo credit: from Jamie Cooks it Up since I forgot to take a picture before we ate it!)

Meatball Minestrone Soup

2 (14.5 oz.) cans Italian style stewed tomatoes
1 (8 oz) can tomato sauce
4 cups beef broth
1 1/2 cups carrots
1/2 cup onion, chopped
1 cup green beans, fresh or frozen
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. dried thyme
1 (15 oz) can kidney beans
1 (15 oz) can garbanzo beans
6 cups (about 1.5 lbs.) Italian meatballs, fully cooked [purchased frozen or homemade]
1 (16 oz) box ditalini pasta or elbow macaroni [I found that I used only about 1/4 of this)
1 (10 oz) can tomato soup
Parmesan cheese

[I'm typing the directions more in my own words because they had listed a lot of steps to basically say "Toss it all in".  LOL ]

1.  Into a large crockpot, mix all ingredients but the macaroni, tomato soup and cheese.  Cook on low for 6-8 hours.

2.  Add 1 can of tomato soup into the soup and stir.  Cover the soup and let it heat through.  This will thicken the soup just a bit.

3.  Cook the pasta according to package directions and drain.  Either place a portion of pasta in the bowl and serve the soup over the pasta or add in the pasta straight to the soup and stir.

4.  Serve with a bit of grated Parmesan cheese on top.

Cola-Braised Brisket

Here was another keeper.  Easy and yummy - a great combo for a recipe!!  I got it from the March 30, 2012 issue of All You Magazine

Cola-Braised Brisket

2 Tbsp. packed light brown sugar
1 Tbsp. salt
1 Tbsp. sweet paprika
2 tsp. onion powder
1 tsp. pepper
1 4 lb. beef brisket, trimmed
2 Tbsp. vegetable oil
4 onions, thinly sliced
2 cups cola
1 28 oz. can crushed tomatoes

1.  Combine brown sugar, salt, paprika, onion powder and pepper in a small bowl.  Rub mixture all over brisket.

2.  Warm oil in a large pot or Dutch oven over medium-high heat.  Cook brisket until browned on all sides, turning with tongs, about 7 minutes total.  Transfer meat to slow cooker.

3.  Arrange onions on top of brisket.  Whisk together cola and tomatoes in a large bowl and pour over onions and brisket.  Cover and cook on low until meat is fork-tender, about 7-8 hours.

4.  Transfer meat to a cutting board and allow to stand for 10 minutes.  Remove gravy from slow cooker.  Slice meat against the grain and serve with gravy.

Crockpot Swedish Meatballs

This is an easy recipe and while it does use canned soups, you can easily find the recipes online for the homemade equivalent if you want to.  But this is a quick, easy recipe and one my family loves!!!

Crockpot Swedish Meatballs

premade meatballs (I get them at the grocery store - they are 2 lbs. - you can make your own as well)
1 can cream of chicken soup
1 can cream of garlic mushroom soup
1 can (12 oz.) evaporated milk
1 Tbsp. chopped parsley
2 cloves garlic
2 tsp. Worchestershire sauce
1/4 tsp. nutmeg
1/2 tsp. Lawry's seasoning

Mix all together in the crockpot and cook on low for 6 hours.  Serve over noodles.

Crockpot Italian Wedding Soup

It's time.  I turned the heat on so it's time for some soup.  This will be a great soup for tonight with the cold rain and my busy schedule.  I'll have my daughter toss in the pasta about 20 minutes before I get home and we'll come home to a nice big pot of yummy soup all ready for us!!!  Definitely a great recipe!

Italian Wedding Soup

1 egg, lightly beaten
3/4 lb. lean ground beef
1/2 cup finely chopped onion
3 Tbsp. plain bread crumbs
3 Tbsp. grated Parmesan cheese
2 Tsp. chopped fresh parsley
3/4 tsp. salt
1/2 tsp. black pepper
8 cups low sodium chicken broth
3 large carrots, chopped
1 small head escarole (8 oz.) washed, trimmed and cut into 1/2" strips
1 1/2 tsp. dried oregano
1 1/4 cup acini di pepe pasta

1.  In a large bowl, stir together egg, beef, onion, bread crumbs, 1 Tbsp. Parmesan cheese, 1 Tbsp. parsley and 1/4 tsp. each salt and pepper.  Form into 3/4" meatballs (about 50) and place on baking sheet; refrigerate while preparing soup.

2.  Combine broth, carrots, escarole and oregano in slow cooker.  Gently add meatballs.  Cook, covered on low for 6 hours.  Stir in pasta for last 20 minutes of cook time.  Stir in remaining 1/2 tsp. salt and 1/4 tsp. black pepper.  Sprinkle each serving with remaining parsley and Parmesan cheese and serve.

Makes 8 servings.  Per serving:  175 calories, 3 g. fat (1 g. sat fat), 12 g. protein, 25 g. carb, 3 g. fiber, 681 mg. sodium, 41 mg. cholesterol

Salsa Verde Beef

I can't remember where I got this from but it looked good so I tried it.  :)  It turned out very tasty and I served it in tortillas with lettuce, tomatoes, black beans and Beano.  Yes, I needed to serve it with Beano for the protection of my life.  LOL

Salsa Verde Beef

1 Tbsp. olive oil
2-3 lbs. stewing beef cut into  1 1/2" chunks
1/2 cup chopped onion
2 Tbsp. taco seasoning
1 cup salsa verde

Heat oil in a large skillet.  Add beef chunks and brown on all sides to carmelize.  Remove to crockpot.  Add onion to drippings and saute until lightly browned.  Stir in taco seasoning and heat about one minute.  Add salsa and stir, scraping up any browned bits.  Transfer liquid to crockpot.  Stir to combine.  Cook on low 6-8 hours.  Shred meat and serve on tortillas with whatever fixings you want.

Crockpot Tarragon Chicken

Oh my gosh - this was SO good and I don't like chicken in the crockpot!!  DEFINITELY try this out!!   It comes from the October 2011 Rachel Ray magazine.  :)  I took her suggestion to serve it with buttered noodles and asparagus that I roasted in my broken oven (had to finish it in the microwave!).

Melt-In-Your-Mouth Tarragon Chicken

1/2 cup plus 2 Tbsp. chicken broth
4 Tbsp. dijon mustard
salt and pepper
4 lbs. bone-in chicken parts (breasts, drumsticks and thighs, skin discarded)
3 cloves garlic, finely chopped
2 Tbsp. chopped fresh tarragon

1/3 cup heavy cream
2 Tbsp. cornstarch
1 lemon, finely zested and juiced
1 Tbsp. chopped flat leaf parsley
1 Tbsp. chopped fresh tarragon

1.  Pour the broth into a 6-7 quart slow cooker.  In a small bowl, combine the mustard, 1 tsp. salt and 1/8 tsp. pepper; rub the chicken with the mustard.  Place the chicken in the slow cooker and top with the garlic and 2 Tbsp. tarragon.  Cover and cook on low heat until the chicken is tender and an instant-read thermometer inserted into a thigh away from the bone registers 165 degrees, about 5 hours.
2.  Transfer the chicken to a serving plate and cover to keep warm.  Strain the pan juices into a small saucepan and bring to a simmer over high heat.  In a small bowl, combine the cream and cornstarch.  Whisk the mixture into the saucepan and cook until the sauce is thickened; stir in the lemon juice. Pour the sauce over the chicken.
3.  In a small bowl, combine the lemon zest, parsley and 1 Tbsp. tarragon.  Top the chicken with the zest-herb mixture.

Slow Cooker Barley, Black Bean and Corn Burritos

Here's a recipe that can easily be made vegan and even my meat-loving family LOVES it.  I've made it for parties for my older daughters because some of their friends are vegetarian and this way they can have something to eat.  The added bonus of it being in the crockpot makes it a perfect meal for when you're in a hurry!!  Oh - and I also brought this as a meal to a woman and her family after the death of her husband.  Her son was vegan and she was so thankful for someone providing a meal that her son could eat.  :)


Slow Cooker Barley, Black Bean and Corn Burritos

1 can (15 oz.) black beans, rinsed and drained
1 can (10 oz.) diced tomatoes with green chilies, undrained
1 cup uncooked pearl barley
2 cups broth (chicken or vegetable)
3/4 cup frozen corn
1/4 c. chopped green onions
1 Tbsp. fresh lime juice
1 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. cayenne pepper
1 garlic clove, minced
1/4 c. chopped fresh cilantro
16 flour tortillas (6.5")
1 cup plus 2 Tbsp. shredded sharp cheddar (or vegetarian cheese)
2 1/4 cups salsa
1 cup plus 2 Tbsp. sour cream (is there a vegetarian option for this? If not, just skip)

Place first 11 ingredients (beans through garlic) in a 4 quart slow cooker [I use a 6 quart and it's fine], stir well. Cover and cook on low 4-5 hours or until barley is tender and liquid is absorbed. Stir in cilantro.

Warm up tortillas. Spoon 1/3 cup barley mix down center of tortilla, sprinkle with 1 Tbsp. cheese. Roll up. Top with salsa and sour cream, if desired.

Annie's Crockpot Chili

This was originally Boilermaker Tailgate Chili from All Recipes but I changed a few things to suit our tastes.  I have two children who don't like any heat in their food at all so I had to change the spicy ingredients and instead of putting in hot pepper sauce and cayenne pepper, and as much chili powder as they said, I replaced all of that with cocoa powder.  It really made it a very tastey chili with the sense that it's going to be spicy when you take a bit - but there is no follow-up kick.  It's REALLY good.

Annie's Crockpot Chili

2 lbs. ground beef chuck
1 lb. bulk Italian sausage
3 (15 oz) cans chili beans, drained (I'll use a variety of beans for this)
1 (15 oz) can chili beans in sauce
2 (28 oz) cans diced tomatoes with juice
1 (6 oz) can tomato paste
1 large yellow onion, chopped
3 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 Tbsp. bacon bits
4 cubes beef bouillon
1/2 cup beer
2 Tbsp.  chili powder
2 tsp. unsweetened cocoa powder
1 Tbsp. minced garlic
1 Tbsp. dried oregano
2 tsp. ground cumin
1 tsp.  dried basil
1 tsp. salt
1 tsp. ground black pepper
1 tsp. paprika
1 tsp. white sugar
1 bag corn chips such as Fritos
1 (8 oz) package shredded Cheddar cheese

1.  Heat a large stock pot over medium-high heat.  Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned.  Drain off excess grease and add to crockpot.

2.  Pour in the remaining in the remaining ingredients except chips and cheese.  Stir to blend.  Cover and cook on low 8-10 hours.

3.  To serve, ladle into bowls and top with corn chips and cheddar cheese.

Cola Pot Roast

This could not be an easier recipe and it's GREAT for those days that are crazy, although we like to serve it with mashed potatoes so I do need some time at the end to make those.  We like the real potatoes here.  :)

Cola Pot Roast

3-4 lb. bottom round or chuck roast
1 envelope Lipton onion soup mix
1 (10 oz) can cream of mushroom soup
1 (12 oz.) can cola (Coke or Pepsi, whichever you have on hand but NOT diet)

Place the roast in the crockpot.  Mix the other three ingredients together and pour over the roast.  Cover and cook on low for 8 hours.  Remove the roast from the crockpot and whisk the gravy to smooth it out.  You can make a slurry of cornstarch and water and add that to the gravy, cooking it on high for about 5 minutes to thicken it.  This is delicious and not at all the flavor you'd expect.  :)