Green Chili Chicken Enchilada Soup

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 ~

Domesticated Rebellion


THRIVING , Have you witnessed the testimonies? It’s not about weight loss; it IS about feeling better from the inside out! If interested I would love to help you! Sign-up for a free account at

  • DISCLAIMER: This post may contain affiliate links meaning if you click & buy, I may be compensated. So, Thank you!



FUN Sized Chocolate Chip Cookie


Single Serve * Fun Sized * and the best part * it’s just for One

Yes, you read ^that^ correctly

This is a ‘just for ME – single size – fun size –  in my personal mug size’ – Chocolate Chip Cookie!

Off the charts simple & sinfully easy! 😉

Look at it. What do you think? Mouth watered just a bit, huh? I know. Mine too.


I’m thinking this runs a super-duper close second to my single size mug brownie

You agree don’t you? MmmHmmm… definitely, most positively, chocolate chip cookie lovers 

everywhere will unite over this one! 

Perfect for those late nights when you have a chocolate craving hit & you absolutely have to have it NOW! 

You know the ones that drive you to frantically search out the cabinets 

for anything that will satisfy the craving closely peaking to the level of being 

an actual physical need 

You understand where I am coming from, don’t you? 

Just look how the chocolate shimmers & shines. Melted just enough to be velvety smooth & lusciously creamy

 I’d say that qualifies as a need. 


I need. 

LOL. Yup. I do. I do. No Shame! 

And hey hey hey ~ BONUS! 

THANKFULLY there is only one.

Making this single serve recipe a hipsaver 🙂 

You know what I’m talking about… 

having a PLATE of cookies around would be Kryptonite. 

Total killer to even the strongest will power.. 

(and I have discovered is the No. 1 culprit behind 3 a.m. sleep eating!) Hahaha (Not)


If you have a microwave then you can make yourself this chewy golden gooey chocolate chip cookie in 6 minutes or less. 

Easy to make. Easy to clean up. Zero evidence left behind 

AND Zero future temptation in your face. 


I made this in a six inch ramekin  giving it more of a cookie-like crisp texture when completely cooled.

 Just a thought as I prefer crisp-ness over cake-y. 

This post was inspired by Melissa at No. 2 Pencil who made this in a mug. Seriously, What’s not to love here? 

You’re gonna need:

  • 1 T butter
  • 1 T granulated sugar
  • 1 T packed brown sugar
  • pinch of salt
  • 3 drops vanilla
  • 1 egg yolk
  • slightly more than 1/8 c flour (but less than 1/4 c!)
  • 2 T semi-sweet chocolate chips


  • Melt your butter – not boil; warm
  • Mix in both sugars, salt and vanilla
  • add egg yolk ~ stir
  • add flour and combine
  • fold in chocolate chips (the consistency will be like cookie dough) (um, ya, I know….)
  • Microwave on HIGH for no more than 60 seconds and allow to cool


I think next time I might add some pecans or top with vanilla ice cream or get wild & crazy and add both… 

C’mon back & getcha some!

Til next time~

Domesticated Rebellion

THRIVING , Have you witnessed the testimonies? It’s not about weight loss; it IS about feeling better from the inside out! If interested I would love to help you! Sign-up for a free account at

  • DISCLAIMER: This post contains affiliate links meaning if you click & buy, I may be compensated. So, Thank you!


Gooey Cheesesteak Sandwiches


While I’ve never been to Philly… I have been to Arby’s… HahahaHuH?

Say What?

Follow me for a second while I connect the dots. I’m writing about whats near and dear to my heart. Bad for you in a good way.  You know it.. None other than the beloved cheesy greasy meaty mouthful sandwich commonly referred to as a Cheesesteak!

See, while cruising along the recent pins of Pinterest (♥) I was directed to The Little Kitchen and this inspirational cheesesteak gem!


This caused me to kinda do a ‘bad’Michael Jackson moon walk around my tiny kitchen island while holding up my kindle fire… Yup…. that was me. I’m not ashamed.     

Cheesesteaks was written by Julie Deily who provides two varieties. One with peppers. One with mushrooms. Both with onions. Personally, we prefer the meat mixed with sweet onions and topped with cheese. Peppers, specifically green peppers, have been known to create alottle (a lot/a little) heartburn or gas.

And frankly, heartburn or gas can jack up anything becoming a repeat at my house!

Although the recipe peaks with ribeye, I chose a thinly sliced bottom chuck round & seared the chunks over high heat in my cast iron skillet with butter. I use my cast iron cook set for practically everything from the stove top to the oven, even the grill!  (I♥Mom!)


So, If you follow me then you know I’m all about using what is on hand & not trexing to the store for every single ingredient of a new recipe. Thus bottom chuck round… Trust me, it’s still a keeper! After removing the seared meat repeat the process with the rest of your ingredients. Get real with it!

Sweet onions, mushrooms & peppers. Oh My!

Once cooked, combine everything together in your cast iron skillet and top with provolone keeping low heat until melted.

Note: While you are searing your meat or cooking your mushrooms, onion n pepper toppings, preheat your oven to 300 or so and get your bread ready. Open your hoagie buns and slather your preferred aoli, mayo, cheesewhiz??? Place bread on individual sheets of aluminium foil and when ready, transfer the goods out of the skillet making sure to Smoosh the goods deep into one side of the soft bread before closing.


Seriously, You want this to be FULL of the juicy goodness encased in melted cheese. The next step gives you gooey goodness. 🙂

Tightly wrap each sandwich placing on a sheet pan. Bake these bad boys 20 minutes or so and be prepared to talk out loud as they are DELISH!

MMMmmmMMM #Goodtimes #Goodeats

I’m sorry Arby’s, Really. It’s not you. It’s me. (Until we meet again of course – you know how much I 💖 your curly fries!)

Til Next Time~

Domesticated Rebellion

THRIVING , It’s not about weight loss; it’s about feeling better from the inside out!  I can help!

  • DISCLAIMER: This post contains affiliate links meaning if you click & buy, I may be compensated. So, Thank you!


Italian Vegetable Soup

Vegetable Soup ~ Italian style!

Woo Hoo World ~ I am feeling so much more alive today than I have all year! 🙂 Seriously! (so much so, I remind the hubs of our grands on a sugar high ~ hahaha!) No matter, I am grateful for the energy boost from all the naturalness I’ve been pushing.

My heart & tummy are happy as I believe we’re finally over our yuk bug hump & fingers crossed we have arrived on the downhill slope to feeling better! 003BUT, just to be sure, I’m continuing on with our healthy veggie vitamin ‘feel good cuz it’s good for you’ soup regimen!

While cooking this soup, my home teased me with whiffs of what my imagination believes Lil Italy would smell like! MMMmmmMMM #bucketlist

006The combination of Italian herbs with tomatoes, onions and carrots marrying together in a single pot Divine!

Did you know, my recent food love discoveries indicate I could be part Italian?

AhHaHa; not really – but I do absolutely LOVE the mouth-watering tongue tingling combination of Basil and Oregano with Tomato. Anybody else?

Now, this recipe calls for water. I elected to use beef broth instead. I have fallen in love with the health benefits of bone broth!  You can read up on bone broth by checking out another veggie soup here. Not to mention using broth was also an excellent flavor addition for the ground chuck used.

013Since we prefer soups that still provide a ‘bite’, Ya know, something you can actually sink your teeth into. I left the majority of the vegetables at just ‘fork tender’. Hearty bites of root veggies co-mingled with small bits of ground chuck all surrounded by a beefy-tomato broth come together for a filling & feel good meal my hungry man enjoyed! As the main dish, add a salad or baked potato then call it a day! It’s that hearty!

Oh, and let’s not forget simple. All y’all know my favorite thing in the wake of my discovery is Simplicity! This is another recipe meeting that criteria. Just a few simple steps and rest is just magic!


  • 4 cloves of minced garlic
  • 1 sweet onion, chopped
  • 1 small bag of carrots peeled & sliced on angle
  • 8 stalks of celery peeled & sliced (I personally prefer the flavor of the celery hearts)
  • 4 c beef broth
  • 1 can diced tomatoes
  • 1 lg can peeled tomatoes (IMO whole peeled tomatoes have more flavor so I crush or dice whole tomatoes with this gadget)
  • 1 can tomato sauce
  • 1/2 head cabbage chopped
  • 3 tsp oregano
  • 2 tsp basil
  • 1 tsp thyme
  • 1 tsp kosher salt
  • 1 tsp fresh cracked pepper
  • 2 lbs ground chuck

In a large stock pot, I browned my chuck without draining (there was almost zero fat) I added in my sweet onion, garlic and all spices. Mix this up allowing it to bloom under a tight-fitting lid on low heat for about 4 minutes — just enough to start cooking the onions thru — then toss in carrots and celery — mix & repeat for another 4 minutes or so. Next, add your broth and tomatoes. Replace the lid, cook at a simmer until the veggies are ALMOST cooked to your liking. When they are close, toss in your cabbage, fold into the soup. Cover. Simmer again, but only until the veggies are fork tender including the cabbage. (of course this varies from person to person so adjust accordingly)

I topped mine with some grated Parmesan cheese and paired with some garlic bread.

I owe this tasty soup inspiration to Mary over at ; head over sometime to find some healthy home-made inspiration of your own!

Another worthy mention: my compost pile is absolutely loving this veggie ‘feel good’ soup week!  005

(full disclosure: we both heart carbs & sugar so it’s not been a 100% green goddess goodness week. Y’all come back to see me as I’m saving a sweet treat story for another day!)

Til Next Time~

Domesticated Rebellion


Disclaimer: This communication contains affiliate links meaning if you click and buy, I could be compensated. SoThank you! 

See full disclaimer by clicking HERE

Feel Good Veggie Soup

Hey World ~ do you know what…? I missed Valentines! I mean the ‘day’ came alright but we didn’t celebrate…  😦  Seems our lil home front is being attacked by the yuk bug & its been that way All Year Long! First it was me, next the hubs, then both of us. Following in our footsteps was our black lab (that was an adventure!), then Yay its me ~ and now both of us! AGAIN!

Geez, I am so over this already!

Luckily, I have a hubs who takes awesome care of me when I’m down & out. He’s pretty incredible on that front – but – when we’re both down…

LOL, let’s just say it can be challenging! Hahaha; #realtalk.

Considering we’re both ‘under the weather’ + I might be kinda on the cranky side with zero drive to do anything ~ I’d say it’s a ‘good ol vegetable soup to the rescue kind of day’! 080

A beautiful blast of vitamins, minerals and nutrients in a single pot to revive the soul & internal body!

And ya know what else? 4 steps folks! Easy Peasy! Just the way I like it!

Peel, Clean, Chop, Simmer & Viola! 

Fix & Forget so you can rest kinda dinner!

Fingers crossed ~ hoping to overload our immune systems & kick whateverthehell we got to the curb!

On the flip side, I truly could not have planned for a better day considering it is 22 degrees outside. Perfect for staying bundled up inside with a hot steamy bowl of love that is sure to kick some butt on the germ front!

I know you’ve been there; I can feel your heads nodding in understanding.  🙂

This veggie soup is also known as a ‘fat flushing’ soup. It’s packed with a powerhouse of vegetables that provide a multitude of benefits. My #twofers are simple, not scientific but they work for me, haha. 1) It’s not heavy; meaning I can eat all I want with zero guilt 2) Not only does it smell wonderful, it really tastes amazing. What a concept! Taste good and good for you! #score! Check out the original recipe over at or by clicking HERE. (such a fabulous site!)


Truthfact: Before today, I had NEVER had zucchini in a soup. I always thought it would be slimey. I am happily surprised that it is not!

Mix & match what you have on hand to make this your own.  If you prefer something heartier simply add some sausage or shredded rotisserie chicken for a complete stick to your ribs ~yuk~ fighting soup! I’m certain if you’re a veggie eater you’ll enjoy this medley!

Gather up:

  • 4 cups chicken broth (read up on the benefits of bone broth here)
  • 1 medium sweet potato peeled and cut into 1″ cubes
  • 1 diced sweet onion
  • 1-2 cloves minced garlic
  • 1 zucchini sliced
  • 1 celery stalk chopped
  • 3 carrots peeled and sliced
  • 1 tsp sea salt
  • 1 tsp fresh cracked pepper
  • 1/8 tsp ground allspice
  • 1 tsp smoked paprika
  • 1 bay leaf
  • 1 can navy beans, drained
  • 1 can black beans, drained and rinsed
  • 1 can diced tomatoes
  • 1 tablespoon EVOO (reserve for serving; 1/2 tsp pp)

Add everything to your pot except EVOO. Cover & simmer on your cook top for 1 to 1-1/2 hours or until the vegetables are fork tender. I served this with home-made bread083

A truly satisfying and gratifying feel good dinner that was a snap to put together, helped me get in the grub mood while it cooked ~ all while getting some much needed rest!

Plus, we all know there is nothing better than being warmed from the inside out when we feel ~yuk~!

I feel better already!

Til next time ~

Domesticated Rebellion

George Foreman Rotisserie Chicken@Home *Review*

020Hi world, let’s get personal! What’s your flavor? Do you like white meat or dark? Do you prefer the meaty breast or the tender juicy thigh? Maybe a sink in your teeth plump leg is your go-to. No matter which piece, it’s all divine and scrumptious!

Chicken people! I’m talking about Chicken! Rotisserie Chicken specifically and the George Foreman Jr. Rotisserie!

Holy Shout Out of My Mouth! I never imagined!

Y’all remember how I shared I was late the to food passion party…  So, you understand it took me a minute (or two) to figure out what all the hype was over when it came to a Store Bought Pre-Cooked Rotisserie Chicken Floating Around In What Looked, To Me, Like A Boat Of Grease! Gross!  True story too. I was totally turned off by the appearance of those black bottomed – clear click on, spill proof plastic lids holding a steaming greasy bird. My brain kept screaming “That was NOT Kentucky Fried”!

Ha, but then I tasted one. LOL! Yup, One taste & I joined that ↑↑S.B.P.C.R.C.F.A.I.W.L.T.M.L.A.B.O.G.↑↑ band wagon immediately!! Haha, better late than never!

Simple, tasty ~ goes with almost anything…  Geez; what else am I missing out on?!? 😉 Yay, nothing now since I can Stay At Home & eat my rotisserie too! #score

019Anywho ~ y’all also know how I like things that are twofer in nature {fondly: double duty+}!  Well, the George Foreman Jr Rotisserie gives some double duty in the convenience & quality department! When in use it takes up less space than your cook-top and when not, it stores nicely taking up minimal space on a shelve or lower cabinet. It isn’t heavy either; very lightweight and durable for higher storage. I’ve even accidentally smacked mine a time or two taking it down and haven’t cracked or broke anything. I’m brutal on housewares… and jewelry.

All I can say is I am so happy this one was gifted to me. I will be beaming about it for some time I’m sure.. Trust me, It has proved to be a handy accessory/tool that is becoming very close to rivaling my crock pot! Did I mention I can stay at home, in my jammies all warm and toasty. #Score

Counter-top, compact, space-saving 110 v electrical outlet – ya buddy! Doesn’t heat up the entire kitchen but does fill your house with a belly grumbling intoxicating scent. Oh, and your inside the house – not out at the grill. Did I mention that?

Which normally I wouldn’t mind, however, it is currently 32 degrees out there! Burr Baby! 

016On this run, we enjoyed a single bird with minimal assistance in the flavor department. Meaning a little bit of salt, pepper and butter on the inside with a fresh sprig of Rosemary. That’s it! Secure the bird onto the skewer, place the gear sides together, set the timer and go about your business!! George Foreman Jr Rotisserie does the rest. Of course, you must occasionally stop to witness how the juices overflow; cascading across the skin that is slowly caramelizing and crisping with each turn. #Juicy

Having a drip pan makes clean up of those gorgeous juices a breeze too! #score

So without hesitation I give you my rating 5 out of 5 stars for this bad boy! You can’t go wrong with this rotisserie. Handy, small, efficient with easy-peasy clean-up. Can you think of someone who needs this?

Dinner can be just a few turns away!

Until Next Time ~

Domesticated Rebellion


  • DISCLAIMER: This post contains affiliate links meaning if you click & buy, I may be compensated. Thank you!




Butternut Squash Soup – Roasted Style

Let me preface this post with some full disclosure friends: I HEART FRESH VEGGIES! Although I am not a vegetarian ~ I am a huge fan of all plant-based edibles! 😉 LOL

Veggies are my saving grace from food boredom.  I love how they are so forgiving & provide me some versatility in how I cook them. Rather the fry pan, baked in the oven or perhaps some steaming. Maybe grilling on an open flame, even the crock pot or saute — However you prefer vegetables — to me, in a word, they ROCK! As does this recipe…

Simple. Easy. And the word that will either scare you away or pull you in….. HEALTHY! A melt in your mouth good kind of healthy!


PSA bonus: This soup is extra healthy (IMO) as there is zero cream and zero butter. If I didn’t make it myself, I wouldn’t know it lacked either of these ingredients because it is exceptionally silky smooth. The natural flavors meld together seamlessly to create a sweet but earthy deepness. A taste bud trip that can only be taken on the roasting road. *YUM* Isn’t it amazing the different textures/tastes each cooking method brings out of each type of vegetable? I could go on and on about my discoveries but I’ll save those explorations for another post.  Moving on… To make this beautiful soup, you simply put all your vegetables together in a roasting pan. The flavors combine while roasting, meaning your oven does the heavy lifting for you.  Another #SCORE!


I roasted together:

  • 1 butternut squash, peeled and diced into 1′ sections
  • 1 large sweet onion chopped into large chunks
  • 3 large carrots peeled and chopped
  • Thyme & Rosemary to taste (can use either fresh or dried – don’t forget to remove any stems before puree if you use fresh herbs)
  • Salt & Pepper to taste
  • Dash of Hot Sauce (Texas Pete)
  • 3 cloves diced garlic (distributed evenly)
  • 3 cups vegetable broth – 1/2c to 1c for puree use the rest for final soup coupling
  • 2 TSP EVOO

Peel, cut and clean all of your vegetables. Combine everything together with oil and spices in your roasting pan then roast in the oven at 400′ until everything is fork tender. (Personally, I let it all go until the edges began to burn & each morsel glistened with droplets of natural juices making way to the surface.) Ah Yes, slightly crispy outside with tender fluffy insides. Once cooked as desired, remove from oven and put into a food processor pulsing with just enough vegetable broth until smooth and silky. Once all of your vegetables are pureed, add them to a sauce pan with the remaining broth. Simmer for about 10 minutes tasting and add more seasoning if needed, stir to combine and Enjoy! It really is that easy!

I only tweaked this recipe slightly. And that was by omission of any product called for that I didn’t have on hand; specifically sage leaves, celery and red pepper. No matter though, I can tell you it was scrumptious. No guilt. Very Filling. And Very Good For you! I hope you try it. If you look closely, you’ll see I did add cream in a moment of weakness. Don’t judge! 🙂

As always, hit me up and let me know what you think! If you switch it up, do share!

Til next time ~

Domesticated Rebellion

To see the original recipe visit or click HERE.

  • DISCLAIMER: This post contains affiliate links meaning if you click & buy, I may be compensated. Thank you!