This is my chicken soup base. It goes with Dumplings, (homemade or frozen) Rice, or Pasta. 🙂
3 large chicken breast
1 large can green enchilada sauce
2-3 cups chicken stock
1 can petite diced tomatoes with juices
1/2 bag frozen corn
Small can green chili’s
1 white chicken chili packet
chopped onion, about 1/2 of a medium size
minced garlic, maybe a tsp or so
Few heaping tbs of sour cream
Yellow rice (precooked)
Boil the chicken in the enchilada sauce and chicken stock. KEEP LIQUID. DO NOT DRAIN. Pull chicken out, let cool then dice it up or shred it and put back in the liquid. Then add everything else except tortillas. Cook on medium until everything is hot. Yes, it is that simple!
We like to serve this with this flour tortillas and yellow rice.
3/4 of a bag of frozen Italian meatballs
32oz container of beef broth
1 can cannellini beans with juice
1 lb bag of frozen cheese tortellini
1 can Italian diced tomatoes with juice
1 medium onion diced
1/2 green bell pepper chopped
Garlic powder or fresh garlic
2-3 stalks of celery
Creole seasoning, to taste
About 1/2 – 1 tsp Italian seasoning
Salt and pepper
Parmesan cheese to top if wanted
Diced jalapeño for spice, if you want.
Pour in all ingredients EXCEPT tortellini and Parmesan. Set the slow cooker on low and cook for 6-8 hours, stirring occasionally. About 30 minutes before your ready to eat, toss in the frozen tortellini and give it a good stir and cover back up. When done sprinkle with Parmesan cheese and more creole of wanted.