Crockpot White Chicken Chili

 

This is a modification of my previous Savory White Chicken Chili, but this one has become our favorite version.  It has become a favorite, and I have brought it to different potlucks and had people comment about how much they like it.  My kids enjoy eating their chili with pasta.  Hope you enjoy!

Ingredients

1-2 pounds chicken breasts

1 medium onion

2 garlic cloves, minced

2 cans cannellini beans, drained

1 can corn, drained

4.5 oz can chopped green chiles 

1 Tbsp chili powder

1 tsp cumin

1 tsp salt

1/2 tsp sugar

1 1/2 cups chicken broth

3/4 cup sour cream 

Directions

Add all ingredients except sour cream to crockpot.  Cook on low for 8-10 hours or high for 4-6 hours.  Shred chicken and add sour cream before serving.  

Vegetarian version: my vegetarian daughter loves this chili!  It's one of her favorites!  Leave out the chicken and replace the chicken broth with veggie broth, and that's it!

Crockpot Keto Taco Soup

If you look up Keto Taco Soup online, you will find this recipe in multiple places.  I tweeked this to make it my own.  You can do this in the Instant Pot or in the Crock Pot.  If you really don't like spicy, you can use 1 can of Rotel and 1 can of regular diced tomatoes.  You can also serve with pasta if you don't care about carbs.

Ingredients

2 pounds ground sausage

2 8oz packages of cream cheese

2 10oz cans diced tomatoes and green chilies (like Rotel)

2 Tbsp taco seasoning

4 cups beef broth

8oz bag fresh spinach

Directions

Brown ground sausage, drain and add to crockpot.  Add rest of ingredients to crockpot.  Cook on high for 2 hours or low for 4 hours.  

If you want to use your Instant Pot instead, cook on high pressure for 20 minutes and allow to release naturally. 

Serve with cheese and sour cream.

Crockpot White Chicken Chili (Keto)

Made this delicious white chicken chili.  My family complained I didn't make enough.  I put cheddar on mine.  It is beanless since it's Keto/low-carb.  You can always add white beans and eliminate the Xantham gum if you aren't concerned about carbs.  You could also use beans and leave out the chicken if you want it vegetarian.  My kids ate theirs with pasta.

Ingredients
1 large yellow onion, diced
3 multi-colored bell peppers, chopped
2 lbs chicken breasts, boneless skinless
4-5 garlic cloves, minced
7oz can green chilies
3 cups chicken broth
2 Tbsp chili powder
2 tsp cumin
2 tsp salt
1 tsp Xantham gum (optional)
10oz bag spinach, roughly chopped
1 1/2 cups sour cream

Directions
Throw all the ingredients in the crockpot except the sour cream.  Cook 4-5 hours on high or 7-8 on low.  Shred chicken and mix in sour cream. 

Broccoli Cheddar Soup (Keto)

I made this Broccoli Cheddar Soup tonight, and it was so delicious and comforting.  I made it in my Instant Pot, but I know you could make it on the stovetop or your crockpot.

Ingredients
1 small yellow onion, diced
36oz frozen broccoli florets (can use fresh if you prefer)
6 cups chicken broth
2 cups heavy whipping cream
2 tsp salt
8oz cream cheese
4 cups shredded cheddar cheese

Directions
Put onion, broccoli, chicken broth, and cream cheese into Instant Pot.  Put on high pressure for 15 minutes.  Quick release.  Turn Instant Pot onto saute for about 10 minutes.  Stir in heavy cream, salt, and cheddar, sprinkling a handful at a time and stirring it in good.  I used my whisk and then finished it off with the immersion blender but that's optional. 

Keto Chili

I made this yummy low carb/Keto chili in my Instant Pot.  You could also make this in your crockpot or on the stove top if you prefer.

Ingredients
2 lbs ground turkey
2 lbs ground sausage
1 yellow onion, diced
3 multi color peppers, cut up bite size pieces
2 cans Rotel
1 large can crushed tomatoes
4 cups beef broth
2 tsp garlic powder
1/8 cup cumin
1 Tbsp salt
1/4 cup chili powder
8oz bag fresh spinach, roughly chopped

Directions
Brown the ground turkey and sausage with the onion until no longer pink.  Drain and add to your Instant Pot or crockpot.  Add all your other ingredients and put your Instant Pot on high pressure for 30 minutes and allow to release naturally.  If you cook in the crockpot, set on high for 4 hours or low 8 hours.  Serve with cheese and sour cream if you like.

New Chicken Tortilla Soup

This is my Chicken Tortilla Soup but with some revisions and it came out very yummy!  Some of my family ate it with cheese and I added some brown rice pasta to mine.  You could also eat it with some tortilla chips or more sour cream.  I used my mini food processor to chop up my onion, bell pepper, shallots, and cilantro.

Ingredients
1 cup onion finely chopped
1 bell pepper, finely chopped (I used yellow)
2 small shallots, finely chopped (or you could use green onions)
1 Tbsp minced garlic (or 2 cloves)
2-15oz cans petite diced tomatoes
2 cans black beans, drained and rinsed
1 can corn, drained
7oz can green chilies
4 cups chicken broth
1/3 cup salsa
1/3 cup finely chopped fresh cilantro
1 tsp chili powder
1/2 tsp cumin
1/2 tsp basil
salt to taste
2 lbs chicken breasts (leave out for vegetarian)
1/4 cup cornstarch
1/4 cup sour cream (I used light)

Directions
Crockpot directions
Put all ingredients except cornstarch and sour cream into crockpot.  Set crockpot on high 4-6 hours or low 8-10 hours (it's best if you can cook it longer on low).  During last hour, mix together cornstarch, sour cream, and 1/2 cup water until well blended and add to pot.  Take chicken out and shred with forks or stand mixer and then return to pot and continue cooking on high with lid off.

Stove top directions
Put all ingredients except cornstarch and sour cream into a very large pot or dutch oven.  Bring to a boil and then reduce to a low simmer for 1-2 hours, stirring occasionally.  Remove chicken breasts from pot and shred with forks or stand mixer and return to pot.  Mix together cornstarch, sour cream, and 1/2 cup water until well blended and add to pot.  Bring to a low boil, stirring constantly until it starts to thicken.  Remove from heat.

Goulash

My family loves this goulash.  I made it quite often and it's super easy and inexpensive to make.

Ingredients
2 lbs ground turkey or beef
2 cans corn, drained
30-32oz tomato sauce
32oz diced tomatoes
3 tsp garlic, minced
1 Tbsp onion powder
1 Tbsp oregano
1 Tbsp parsley
1 Tbsp seasoned salt
1/2 Tbsp salt (or to taste)
3 Tbsp soy sauce
3 cups water
16oz rotini, penne, or medium size pasta (use brown rice noodles for gluten free)
Directions
Brown ground meat, drain, return to pan.  Add everything else except the pasta.  Bring to a boil, add pasta, and cook on low-medium until pasta is fully cooked (about 20 min). Serve with shredded cheese and sour cream if desired.

OR crockpot version:
Brown ground meat, drain, and add to crockpot.  Add everything else except the pasta. Turn on high 4-6 hours or low 8 hours.  Stir in pasta, turn crockpot on high, and cook last 20-30 minutes until pasta is tender.

Crockpot Chicken Spaghetti

I have started looking at recipes on the Crockin Girls Website.  This is the first one I made off of their website, and if you go to the link, you can see a video of them making this.  I did lighten it up some and used whole grain pasta (as well as some brown rice pasta I had on hand... hence the different looking noodles).  This was very yummy and made a LOT.  I did accidentally grab a can of cream of mushroom instead of cream of celery.  If you want to half the recipe, I would just use one can of cream of something soup and omit the other.  The recipe makes this a freezer meal, but I made it right away.

Ingredients
1 1/2 to 2 pounds boneless skinless chicken, cubed (could leave out and make vegetarian) 

1 bell pepper, chopped                        

1 onion, chopped

2 pounds 2% Velveeta, cubed

1 1/2 cups light sour cream

1 can cream of chicken (I used reduced fat - watch for allergens, can make your own)

1 can cream of celery or cream of mushroom (I used reduced fat - watch for allergens, can make your own)                    

1 (7-ounce) can diced green chilies (optional)

1/2 cup milk (I used 1%) 

1-2 cloves garlic, minced                      

salt and pepper to taste

32oz noodles of your choice

Directions
Combine all ingredients except salt and pepper in a bowl.
EITHER: put into a gallon freezer bag and freeze for later.
OR: Dump everything into crockpot.  Cook on low 6-8 hours.
Cook noodles according to package directions and add to cheese sauce and mix well.  It will thicken as it cools.

Savory White Chicken Chili

I found this recipe on the Betty Crocker website. This one everyone loved, and I will definitely be making this again! I did serve it over pasta and top it with cheese (how I like my chili). I doubled the recipe because we were having my in-laws over for lunch, but I only used 1 large red bell pepper. I also couldn't find fresh cilantro, but I had some in a squeeze tube, so I used that instead but used less because I think it's more concentrated. Oh yes, it also calls to use greek yogurt instead of sour cream, but I like sour cream and had it on hand. It was not too spicy but if you really don't like hot, leave out the cayenne pepper.

Ingredients
2 Tbsp olive or canola oil
1 lb chicken breasts, chopped
1 medium onion, chopped (I used yellow)
2 cloves garlic, minced
1 1/2 cups chicken broth
1/2 - 1 red bell pepper
1 Tbsp chili powder
1 tsp cumin
1 tsp salt
1/2 tsp sugar
1/4 tsp ground red pepper (cayenne)
2 cans cannellini beans, drained
1 (4.5oz) can chopped green chiles
1/4 cup fresh cilantro, chopped
3/4 cup (6oz) sour cream

Directions
In a large pot, heat oil over medium heat. Add chicken, garlic, and onion and cook until chicken is no longer pink. Stir in remaining ingredients except cilantro and sour cream. Reduce heat, cover and simmer for 10 minutes, stirring occasionally. Remove from heat and stir in cilantro and sour cream.

Crockpot: Add all ingredients to your crockpot except cilantro and sour cream.  Stir and cook on high for 4-6 hours or low 8-10 hours.  Turn off crockpot and stir in sour cream and cilantro before serving.

Crockpot Southwest Chili

This is very similar to my Santa Fe Soup as well as some of my other recipes, but my friend Becky made this for us one night for dinner and I had to have the recipe.  It was delicious! 

Ingredients
2 lbs ground meat (I used turkey)
1 can black beans, undrained
1 can kidney beans, undrained
1 can pinto beans, undrained
2 cans petite diced tomatoes
2 cans diced tomatoes w/ chillies
2 cans corn, undrained
2 packets dry ranch dressing
2 packets taco seasoning
1 can water (optional, I didn't add this)

Crumble up meat and add to crockpot and then add all ingredients to crockpot and stir well. Cook in crockpot on high heat 4-6 hours or low heat 8-10  hours.  Serve as is or top with sour cream and cheddar cheese.

Weight Watcher Points:  If you use ground turkey or lean ground beef, only 3 points per cup!

W's chili

I love Wendy's chili, so I decided to go online and see if I could find a copycat recipe.  Well, I found this one, but I had to modify it a little with what I had on hand.  I think it is now my favorite chili that I have made.  I wouldn't say it was terribly like Wendy's chili, but I did modify it, so you can go to the link above if you want, and I hope to next time try it closer to the original recipe to see if it's more like Wendy's.  Yum!  I used hot Italian sausage because that's what I had on hand, but it was a little too spicy for my kids, even with sour cream and cheese on top of theirs.  You can do this in the crockpot as well if you like, low 4-6 hours or high 8-10.  I called this W's chili since I wouldn't call it a Wendy's copycat since I changed it so much.

Ingredients
1 lb spicy Italian sausage (I used hot but would use mild next time for my kids or just use another pound of ground turkey or beef)
1 lb ground turkey or beef (I used turkey)
29oz tomato sauce
29oz light kidney beans, undrained
29oz pinto beans, undrained
1 medium onion, diced
1 can petite diced tomatoes
2 tsp cumin powder
3 Tbsp chili powder
1/2 tsp black powder
2 tsp salt

Directions
Brown meats, breaking apart, and drain off fat.  In a large pot combine all ingredients together.  Simmer over low heat 2-3 hours, stirring occassionally.

Crockpot: Brown meat, drain, add to crockpot.  Combine rest of ingredients.  Stir and cook on high for 4-6 hours or low 8-10 hours. 

Makeover: So I made this again and used all ground turkey and did add a 7oz can diced green chilies.  It was super yummy!

Serve over pasta, with sour cream, cheese, tortilla chips, or cornbread.

Crockpot Chicken Cacciatore

I got the original recipe off skinnytaste, but I did modify it some.  I think it's an obsession.  I can't leave a recipe alone.  Maybe I feel I have to make it my own.  Either way, I had this on a Sunday afternoon for lunch, and it was yummy.  Put it all in the crockpot before church and it was done when we got home.  I love crockpot meals on Sunday.  I had my in laws over, and we all enjoyed it.  I did use chicken breasts instead of thighs since I don't like dark meat.  She suggests skin removed and bone in, but I didn't feel like going through the whole removing skin, and I couldn't find any breasts with bone in, skin removed.

Ingredients
2 lbs chicken breasts or thighs
26oz jar traditional spaghetti sauce, watch for allergens
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1/2 large onion, diced
1 tsp oregano
1 bay leaf
salt and pepper, to taste
Parmesan cheese to put on top, optional

Directions
Dump everything into the crockpot, give a quick stir, and set on low for 8 hours or high for 4-6 hours.  Remove lid for last hour and keep on high.  Remove bay leaf and serve over pasta or rice and top with parmesan cheese if desired.  She includes another method that requires browning the chicken beforehand, so go to the link above if you want to see that.

Candied Ribs

I know, don't all fall over in shock... it's my 2nd pork recipe ever and in a row!  I am not a big rib eater, but I REALLY like these.  They are originally my aunt's recipe and then my sister modified it a little for the crockpot.  Well, then when it was given to me, it didn't have any measurements, so I had to make up the measurements so I could post them on here for you all.  These literally fall off the bone and I cut them with a fork.  I didn't even need a knife, and yes I used a fork instead of picking them up.  My in laws laugh at me because I use a fork and knife to eat my pizza sometimes.  :-)  We served this with white rice and poured some of the extra sauce over our rice.  So yummy!

Ingredients
2 1/2 lbs ribs (I had baby back)
1 tsp onion powder
1 1/2 tsp garlic powder, divided
1 tsp salt
1/4 tsp pepper
1 cup brown sugar, packed
1/4 cup soy sauce (watch for wheat if needed)
1/4 cup water

Directions
Cut and separate ribs.  Mix together onion powder, 1 tsp garlic powder, salt, and pepper in a small bowl.  Sprinkle evenly all over ribs.  Roast in oven at 350 degrees for 10 minutes.  In the meantime, in a medium saucepan, boil brown sugar, 1/2 tsp garlic, soy sauce, and water.  Dip rib a few at a time in the sauce (using tongs) and then place in bottom of crockpot.  Pour extra sauce evenly over top of the ribs.  Cook on low for 5-6 hours.  If you able to, mix them around a little bit every so often to get them evenly coated.  Enjoy!!!

By the way, I bet this marinade would be great on chicken too....  you know how I love my chicken  :-)

Asian Pork Chops

Ok, it's a first!  It's my first pork recipe!  :-)  We live off of chicken breasts and ground turkey around here.  Why?  Because that's what I like.  My husband teases, but he really enjoys my cooking so he doesn't complain or mind... except every once in a while he drools and says he would like a steak.  :-)  Well, I was given some pork, and my husband has been out of job for over 8 weeks now, I am cooking whatever I am given.  Please keep us in your prayers as my husband continues to try to find a good paying job.  So.... I got these pork chops and was trying to find a recipe to make them.  I found a delicious sounding recipe for pork tenderloin on allrecipes, and I modified it just a little.  My in laws came over for lunch on Sunday, and it the chops were very tasty.  This marinade would probably be delicious on chicken as well or on any pork pieces you have.... chops, tenderloin, roast, ribs.... we served it with rice and poured some of the excess sauce over our rice with it.

Ingredients
1/3 cup soy sauce (watch for wheat if needed)
1/4 cup canola oil
2 tablespoons Worcestershire sauce
1/8 cup packed light brown sugar
3 green onions, chopped
4 cloves garlic, crushed
1 1/2 tablespoons Asian sweet chilli sauce (I used Mae Ploy brand)
1 teaspoon black pepper
2 lbs pork chops

Directions
Pour all ingredients for marinade (not the pork chops) in a medium size bowl and whisk together.  Put chops in a shallow dish (I used a 9x13) in a single layer and pour marinade over top, turning chops to coat well.  Cover with plastic wrap and refrigerate 8 hours or overnight.  The next morning, put chops into crockpot and pour all of the marinade over the chops.  Turn crockpot on low for 6-8 hours.

Weight Watchers Potato Soup

I found this soup online looking for something different to eat and stay on my diet and I hit the jackpot with this one! It is so delicious and yummy! You will never know it's only 2.5 points per cup with cheese, bacon, and sour cream in it. The recipe I found online did not tell me when to add the bacon in so you could either cook the bacon ahead of time and add it in the soup at the end, divide each piece into 3 sections to top off your soup if you prefer a crunchy bacon topping, or sautee it chopped up with the onion in the beginning.

Ingredients
4 cups chicken broth
50 oz potatoes, diced (about 10 cups), I did peel mine too
1/2 onion, diced
6 Tbsp real bacon bits
8oz reduced fat Velveeta cheese, cubed
1/4 cup fat free or light sour cream
2 Tbsp flour (use 1 Tbsp cornstarch or leave out for gluten free)
3 Tbsp water
salt to taste (I add about 1/2 Tbsp)

Directions
Sautee onions in a very large pot. Use a little cooking spray to keep from sticking. Add potatoes and broth and bring to a boil. Boil on medium for about 20 minutes, covered. When potatoes are soft, stir in cheese, sour cream, and bacon and simmer until cheese is melted. Combine flour and water until blended and stir into soup.  Optional: take a potato masher and smash up some of the potatoes to make the soup thicker.

Crockpot: Add chicken broth, potatoes, onion, and salt to crockpot.  Cook on high 4-6 hours or low 8-10 hours.  Mix flour with 3 Tbsp water.  Turn crockpot on high, if not already, and add cheese, sour cream, bacon, and flour/water.  Stir until cheese is all melted and soup thickens.  Mash potatoes some if you choose.

WW points: 2.5 points a cup, 12 cups total

Crockpot Santa Fe Chicken

I found this on Gina's Skinny Taste website, a Weight Watcher food friendly blog. I really enjoyed this. Serve over rice and top it with cheese and sour cream, chopped green onions, or cilantro. I felt it had too much liquid when I was done, so next time I could cut back on the chicken broth. I also cut the cayenne pepper in half and it still had quite a bite to it.

Ingredients
1 1/2 lbs chicken breast
1 can diced tomatoes with mild green chilies
1 can black beans, drained
8oz frozen corn, or 1 can drained
1/4 cup chopped fresh cilantro (and more if you want to top it)
1 can chicken broth (I would cut back on this next time or leave it out)
3 scallions, chopped
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1/2 tsp cayenne pepper (to taste)
salt to taste

Directions
Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper, and salt in the crockpot. Season chicken breast with salt and lay on top. Cook on low for 10 hours or high for 6 hours. Remove chicken and shred. Return to slow cooker and stir in.

WW points: 1 cup is 3 points, 190 calories, 1.5g fat, 5.6g fiber, 23.1g carbs, 21g protein

Sofrito Chicken Stew

I got this recipe from SkinnyTaste, a weight watcher blog. It is absolutely delicious!!! I love all the fresh ingredients and colors in this. I made it with chicken breasts instead of thighs because I don't like dark meat. I just cut each large breast into 2 or 3 pieces. I also don't buy, drink, or use alcohol at all, so I used chicken broth instead of beer, like her recipe called for. Her picture is much prettier if you want to go look because that is one of the main reasons I decided to try it. The chicken came out very tender and it really is wonderful!!! I served it over white rice like she suggested.

Ingredients
1 Tbsp olive oil
6 scallions or green onions, chopped
4 cloves garlic, finely chopped
2 tomatoes, diced (I used 3 small ones)
1/3 cup red bell pepper, diced
1 tsp ground cumin
2 tsp salt
1 packet of sazon (find in Latin section of grocery) or 1 tsp annatto seed powder (I used sazon)
2 lbs chicken (she suggests bone in thighs or legs, but I used boneless skinless chicken breasts)
1/2 tsp garlic powder
1 cup chicken broth
1 cup water
more salt to taste
1/2 cup fresh cilantro, chopped
cooked white rice to serve over, optional

Directions
Heat oil in a deep sauce pan. Add green onions/scallions and garlic to pan and saute about 2 minutes. Add tomatoes, peppers, cumin, 2 tsp salt, and sazon and saute another 2 minutes or so and set aside. Season chicken with salt and garlic powder, add to center of pan and allow chicken to brown on both sides. Combine chicken, sofrito, chicken broth, water, and cilantro. Bring to boil, reduce heat to simmer, cover and cook about 20-30 minutes or until chicken is cooked through. Serve over rice.

Crockpot: Combine all ingredients (don't put in rice) in the crockpot.  Stir, cover, and cook on high for 4-6 hours or low 8-10 hours. 

WW points: 3oz piece of chicken plus stew = 3 points

Chicken Chili Recipe

I got this recipe off the Betty Crocker Website and the picture on the site looks a lot better than my picture looks, but it still tastes yummy! :-) I like to serve my chili over pasta and top with cheese. Betty Crocker says to use monterey jack cheese, but I had cheddar on hand, so that is what I used. My husband was not too crazy about this dish, but my mother in law and I really enjoyed it. I would recommend doubling the recipe if you are serving more than 2 adults and without pasta. For those with allergies, I forgot to check the label on the soup, so I'm not sure what allergies it has in it. I am sorry about that. I will try to remember to check at the store next time and update it.

 Ingredients
-1 Tbsp olive oil
- 1/2 yellow onion, chopped
- 2 cloves garlic, minced or finely chopped
-1 lb chicken breasts, cubed
-1 can Progresso chicken corn chowder
-1 can black beans, drained and rinsed
-4.5oz can chopped green chiles
-1 tsp dried oregano leaves
-1 tsp cumin
-1/4 tsp red pepper flakes (leave out if you prefer less spice)
-1/2 cup Monterey Jack cheese (or I just used shredded cheddar for everyone to top theirs
-chopped fresh cilantro (optional, and I did not use this)

Directions
In a large pot, heat oil over medium-high heat. Cook and stir onion, garlic, and chicken until chicken is cooked through. Stir in chowder, beans, chiles, oregano, cumin, and red pepper flakes. Bring to boil, reduce heat to low, and simmer for 10-15 minutes, stirring occasionally. Serve with cheese and fresh cilantro. And cooked pasta if you desire.

Crockpot: Combine al ingredients except cheese and cilantro.  Stir, cover, and cook on high for 4-6 hours or low 8-10 hours. 

Crockpot Salsa Chicken Enchiladas

I combined 2 of some of our favorite meals and made 3 meals! It turned out great! This recipe is basically taking my Crockpot Salsa Chicken Recipe and my Chicken Enchilada Recipe and combining the two. This is a budget friendly meal considering it makes 2-3 meals.

Ingredients

-1 lb chicken (white or dark meat)

-1 can black beans, drained and rinsed

-1 cup frozen corn (or use a can if you prefer)

-1 - 1 1/2 cups salsa (use 1 cup if you have dark meat and 1 1/2 cups if using white meat chicken)

-1 can of cream of chicken, optional (watch for allergens)

-10-12 flour tortillas, soft taco size (or use 15 corn tortillas if you prefer and/or need wheat/gluten free)

-2 -10oz cans Old El Paso Enchilada Sauce (I like to use one can of mild red sauce and one can of mild green sauce and mix them)

-8oz shredded Mexican cheese blend (used reduced fat for heart healthy)

Directions

Put chicken in crockpot. Cover with black beans and corn. Mix together salsa and cream of chicken (optional) and pour over top. Cook on high 4-5 hours or on low 6-9 hours. Shred your chicken up and serve about half of this for dinner one night over rice or scoop up with corn chips. Put other half of mixture in fridge or freezer.

On another night, thaw out leftover salsa chicken, if frozen, and put into a large bowl. Add 6-8oz of enchilada sauce and 1 1/2 cups Mexican cheese to mixture. Roll about 1/4 cup of the mixture into flour tortillas and line in sprayed 9x13 casserole dish. Cover with rest of sauce and sprinkle with rest of cheese. Bake 15-20 minutes at 375 degrees.

If you want to stretch this even further like I did, use 2 lbs of chicken. Eat about 1/3 of the Salsa Chicken one night and reserve the rest. Then, use double the amount of tortillas, cheese, and enchilada sauce and make 2 pans of enchiladas. Cover and freeze your 2nd pan before baking and you have a 3rd meal for another night.

Black Bean and Salsa Soup

Wow! I just realized today is my 100th post!!! I can't believe I've done that many recipes and it's now been over a year since I started this. For those who have tried my recipes, visited my site, and/or told others about my blog, thank you so much!!! You keep me going to want to try more and keep posting on this blog. I will never post something I didn't like myself. Thank you again!

I made this soup for lunch today, and it was oh so delicious! I found it on allrecipes.com. It's super easy to make, quick, high in fiber, low in fat, and very tasty! I will definitely be making this often for my lunches now. :-) I got to talking to a friend on the phone and let mine simmer a little longer than I meant to, so it thickened more than I think it would have.

Ingredients
2 cans black beans, drained and rinsed
1 1/2 cups vegetable broth (I used chicken instead)
1 cup salsa (I used mild)
1 tsp ground cumin
4 tbsp sour cream (optional or can use light or fat free)
2 tbsp thinly sliced green onions (about 2 green onions, only green part)Directions
Add beans, broth, salsa, and cumin to a blender or food processor. Blend until fairly smooth. Pour into a large pot and heat on medium until thoroughly heated through (about 10 minutes). Ladle soup into bowls and if desired, top with 1 tbsp sour cream and 1/2 tbsp green onion per bowl. Makes about 4 - 1 cup servings. This would also be good served with tortilla chips.

Crockpot: Add beans, broth, salsa, and cumin to a blender or food processor. Blend until fairly smooth. Pour into crockpot.  Stir, cover, and cook on low 4-6 hours.

WW points: 1.5 points per cup (without sour cream)