Easy Crockpot Chicken Enchilada Soup Recipe!

Hi Everyone!

I am a little embarrassed that it has been so long since I have updated with a new recipe. But, we moved over Christmas and we have been really busy unpacking and setting up the new house (Pippa and Jasper are loving the bigger yard and pond!).

For Christmas my parents got me a new crockpot (I have been wanting this All Clad one for over a year and it was finally on sale and slightly more affordable) so I have been using it as much as possible!

Last night I made a new Chicken Enchilada Soup recipe mostly because I caught some kind of bug while traveling in Seattle and Columbus for the past two weeks and wanted soup. I didn’t take many pictures because it is was literally the easiest thing ever and just required combining ingredients!

Ingredients:

• 2 cans of diced tomatoes
• 1 can of black beans
• 2 cans of sweet corn
• 1 cup of rice (I used Arborio)
• 1 onion (diced)
• 3 chicken breasts
• 1 Tablespoon of cumin
• 1 Tablespoon of Chili Powder
• 2 cups of chicken stock

Directions:

1. Combine diced tomatoes, black beans, corn and diced onion in crockpot
2. Place chicken breasts across top
3. Add 2 cups of chicken stock
4. Mix in Cumin and Chili Powder
5. Cook on low for 6 hours
6. Stir in 1 cup of rice
7. Cook on low for 1 hour
8. Serve

Let me know what you think!

-         Kristin

Stir-Fried Ginger-Basil Chicken with Tinkerbell Peppers and Coconut Rice!

Hi Everyone!

Happy Monday :-). Today was a busy day at work - I am traveling to West Virginia for part of the week. Since I will be eating out the next few days I made a really delicious stir-fried ginger-basil chicken recipe for dinner last night. I am highly recommending you try it too! The entire meal took less than 30 minutes to prepare and was only 645 calories (but also very filling)!

Ingredients:

10 Ounces Chopped Chicken Thighs

½ Cup Jasmine Rice

3 Cloves Garlic

2 Scallions

1 Japanese Eggplant

¼ Pound Tinkerbell Peppers

1 Large Bunch Thai Basil

2 Tablespoons Ponzu Sauce

1 1-Inch Piece Ginger

¼ Cup Coconut Milk Powder

¼ Cup Sweet Chili Sauce

Directions:

1. Wash and dry the fresh produce.
2. Peel and mince the garlic and ginger.
3. Cut off and discard the root ends of the scallions and thinly slice the scallions (make sure to the white bottoms and green tops).
4. Cut off and discard the stem end of the eggplant and cut the eggplant into 1-inch-thick rounds.
5. Slice the tinkerbell peppers into ¼-inch-thick rings.
6. Pick the Thai basil leaves off the stems and discard the stems.
7. In a bowl, whisk together the coconut milk powder and ¼ cup of water.
8. In a small pot, combine the rice, coconut milk mixture, a big pinch of salt and ¾ cup of water and heat to boiling on high.
9. Once boiling, cover and reduce the heat to low. Simmer 11 to 13 minutes (make sure the rice is tender).
10. Remove from heat and fluff the coconut rice with a fork. Set aside in a warm place.
11. While the rice cooks, in a large pan, heat 2 teaspoons of oil on medium-high until hot and add the eggplant in a single, even layer; season with salt and pepper.
12. Cook, for 6 minutes, or until softened and browned and transfer to a plate.
13. Season the chicken with salt and pepper.
14. Heat 2 teaspoons of oil on medium-high until hot in pan and add the seasoned chicken and cook, 7 minutes, or until browned and cooked through.
15. Add the garlic, ginger, white bottoms of the scallions and tinkerbell peppers and season with salt and pepper.
16. Cook for 2 minutes, or until fragrant.
17. To the pan of chicken and vegetables, add the cooked eggplant, sweet chili sauce, ponzu sauce, 1 tablespoon of water, half the Thai basil (torn into pieces) and half the green tops of the scallions and cook for 3 minutes.
18. Split the coconut rice and finished stir-fry between 2 dishes and garnish with the remaining Thai basil and green tops of the scallions. 

This was probably one of my most favorite dinners in a long time! Definitely let me know what you think!

Kristin