Green Chili Chicken Enchilada Soup —
Spicy, belly warming comfort in a big bowl on a cool day with the hubs ~ does it get any better than that? For me at the moment, nope.
I do all I can to savor the sweetness of a quiet peaceful ‘nothing pressing to do’ afternoon like today. No agenda. No appointments. Just the big screen, my coffee, blanket and the boys at my feet (of the four-legged kind ;)) Easy-going dreary day enabling my drifting back and forth between dozing off & watching the final season of Heartland… or NASCAR… or… ZZzz…
Peaceful slumber came easily until I hear:
“Honey, What’s for dinner?”
Heart-racing with bubbling panic momentarily overtake a sleepy-eyed me. Sheesh, How long was I out? What time is it? Then the moment passes because I see the hubs is sleepy-eyed too; just like me.
♥ Stretch *sigh* Yawn ♥
No worries. I didn’t nap past dinner time BUT I did wake up unbelievably hungry! So, y’all know I ♥ Pinterest. And that is exactly where I found some last-minute inspiration when I was vapor locked for dinner ideas. Say Hello to Chelsea & her Crockpot Green Chicken Chili Enchilada Soup ( ❤ ). Her idea went hand in hand with items I already had so I’d say it was destiny for dinner!
Here’s what I grabbed:
- 1 Lg can (28 ounces) green enchilada sauce
- 1 can white beans, drained
- 1 can black beans, drained & rinsed
- 3 boneless chicken breast (I used leftover grilled breast & shredded it)
- 1 sweet onion, chopped & sautéed in 1 tablespoon EVOO
- 4 teaspoons chili powder
- 1 tablespoon ground cumin
- 3/4 teaspoon smoked paprika
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2-3 tablespoons fresh cilantro optional
- 2 cups chicken broth or stock
- 2 tablespoon sour cream (topping)
- Monterrey or Colby Jack Cheese (shredded)
- Chopped avocado
- 1/4 cup sugar (*optional)
Personally, I enjoy dancing around the kitchen doing some sort of ‘prep’ work for dinner. This dish however had minimal effort in the prep department. A good thing on this particular day. For this soup, prep consisted of just chopping/sauteing the onion then peeling/cutting up the avocado and finally shredding the already cooked chicken breast. Easy Peasy friends. The rest is open, drain, rinse, or measure and dump into a soup pot. Warm until bubbly & dish it up. TADAH! We topped each of ours with sour cream, shredded cheeses and chopped avocado.
Full Disclosure moment… ready for a laugh y’all? IMO, this is a very spicy soup. I honestly did not realize how spicy it *would have been if not for this slight mishap that could have proved disastrous. See, while warming the soup I started heating water for some green tea. (the hubs ♥ green tea)
Anyway, apparently I was side tracked (or sleep walking) as instead of adding sugar to the boiling water for the tea… you see it coming, huh? yup, yup ~ you guessed it ~ I lifted the soup pot lid with one hand & poured 1/4 cup of sugar in with my other! F$!% F$!% F$!% FF$$!!%% Immediately I knew what I had done and there was absolutely no way to undo it. In my mind I mock myself by replaying this in slow-mo. SMH! To say I was pissed-off was an understatement. #JustCallMeGrace
*Long story short & some real disclosure – the sugar actually toned down the spice enough for me to enjoy. I’m not a spicy person, I don’t enjoy burning from the inside out. Hmmm; destiny meets divine intervention? Perhaps. I’m just thankful tho as it turned out really good, froze well and we have enjoyed it three additional times since.
Have you had a recipe mishap that ended up making something BETTER? Tell me about it!
Til Next Time ~
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