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 or 2-3 cups chicken broth
1 can water (the enchilada can) or 2-3 cups measured water
1 can petite diced tomatoes with juices
1/2 bag frozen corn
2 cans white beans with juices (cannelloni, northern, any white bean)
1 can black beans with juices
1 white chicken chili packet
chopped onion, about 1/2 of a medium size
chili powder, a pinch
cumin, a pinch
minced garlic, maybe a tsp or so
chopped jarred jalapenos, maybe a tbs or so
Flour tortillas or tortilla chips
Boil the chicken in the enchilada sauce or water. KEEP LIQID. 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 or chips. Cook on medium until everything is hot. Yes, it is that simple!
Also, we like to serve this over some coed yellow rice as well. It is really yummy when you don’t want chips or tortillas. The kids prefer tortilla strips. A spoon of sour cream on top is also yummy and will make the soup creamy.
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.