Slow Cooker Easy Creamy Chicken Enchilada Soup

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Spring is here and full force but we are still getting some sporadic rain and chilly evenings.

This calls for soup, because you can never get enough good soup!

I'm in the mood for a nice Latin dish.  One that reminds me of my favorite enchiladas over at Casa Vega.  Nice and slightly spicy, creamy, and filled with chicken.  So let's pull out the slow cooker and make a delicious soup!

Slow Cooker Easy Creamy Chicken Enchilada Soup

This really is a dump and go meal.  A definite pantry go to.  Most of the items are canned, so this soup recipe is easy to throw together in the morning on a weekday.   You will come home to the wonderful smell of Mexican spices and with a little additional tasks you will have a wonderful creamy, steamy soup on the table in no time!

The added beans and corn lend substance and make a healthy addition to the soup.  The sour cream that is mixed in toward the end will give that creamy goodness that takes this soup to another level.  This is a soup the whole family will love.  Have fun topping it with you favorite toppings (some ideas listed below) and savor the goodness that can come from a slow cooker on a chilly Spring evening.

Enjoy!

Kitchen Tip:  I found the Cuban black beans used in this dish at Trader Joes.  If you can't find them substitute 2 cans of regular black beans and add one small can of diced green chilies. 

Slow Cooker Easy Creamy Chicken Enchilada Soup

3 boneless skinless chicken breasts
2 cups chicken broth
2 cans Cuban black beans, drained (found at Trader Joes) 

1 can sweet corn, drained
3 10 oz cans enchilada sauce
1 14-ounce can tomato sauce, no salt added
1/2 tsp salt

1 tablespoon cumin
1 1/2 teaspoons garlic powder
2 teaspoons onion powder
1/4 cup sour cream

1/4 cup chicken broth + 3 tablespoons flour
optional toppings: crispy tortilla strips, avocado, sour cream, queso fresco 

Add chicken, broth, beans, corn, enchilada sauce, tomato sauce and spices (though sour cream) to the slow cooker.  Turn on low and cook for 6-7 hours, or on high 3-4 hours.

About 1 hour before serving, remove chicken and shred.  Return chicken to the soup.  Add sour cream and stir until combined and dissolved.  Whisk together 1/4 cup of chicken broth and 3 Tablespoon of flour.  Pour into the soup and stir.  Cover and turn the slow cooker to high for one hour until thickened.

Serve with optional toppings if desired. 

Stonefire Grill’s Roasted Cauliflower with Tahini Sauce

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Do you love Stonefire Grill?

We eat there quite often since we have one near our home.  In fact, I don't know many people that don't love it.  Oh! the Tri Tip with Garlic Peppercorn sauce is my favorite!  But we love the pizza, salads, chicken, salmon, and many other dishes there too.

The other day MGG and I were planning dinner walking around the grocery store picking up some vegetables to go with our kabobs we were making that night.  He asked "Can you make  roasted cauliflower like the one at Stonefire, you know the one with the Tahini sauce?"  I promptly replied "sure, no problem!" Ha!  now I have to figure that one out.  So off we went with our veggies and a head of cauliflower.

STONEFIRE GRILL'S ROASTED CAULIFLOWER WITH TAHINI SAUCE

Thank god for the internet!  I searched google and came up with Stonefire's original recipe!  They even had a video of a Stonefire Grill chef to show you how to do it.  Perfect!

And let me tell you it was perfect MGG loved it, gave me a BIG kiss, and it really tasted just like the side dish you get at Stonefire Grill.  Although this recipe does have quite a few steps and takes about 50 minutes to make, all the steps are easy and the result is totally worth it.  (I'd make anything for MGG, especially since he doesn't ever request anything special)

Nicely roasted cauliflower has a caramelized flavor from the roasting.  It's accompanied by a nice Tahini sauce which combine the nutty tasting tahini with garlic and lemon.  The sauce really makes the dish so don't skip this part!

This is perfect as a side dish to any main meal.  It would be perfect at your Easter table too.  We chose to eat it along with other roasted veggies and kabobs, and it was perfect.  Make sure to try this soon, it really is a winner!

Enjoy!





Stonefire Grill’s Roasted Cauliflower with Tahini Sauce

Yield: 4 servings 

1 large cauliflower, whole, thoroughly washed
2 - 3 Tbls extra virgin olive oil
Kosher salt


Lemon tahini sauce:
1/2 cup tahini paste
1/3 cup fresh lemon juice
1/4 cup water
3 garlic cloves, minced
1/2 tsp kosher salt
1/4 teaspoon black pepper


Preheat oven to 425 degrees.

Place a large pot on the stove full of water and bring to a boil. Meanwhile wash the cauliflower and cut off a thin slice of the bottom of the stock so the cauliflower will sit up on the baking sheet. (leaves and most of the stalk should remain intact )  Add a tablespoon of kosher salt to the boiling water.

Add the cauliflower and allow to simmer 10 minutes. Cauliflower should be submerged under the water.  Remove cauliflower from water, drain and place on rimmed baking sheet stalk-side-down to cool for 3 minutes.

Pour oil on top of the cauliflower and rub over the entire surface.  Roast approximately 30 minutes, turning as needed for even roasting. If additional browning is needed turn on broiler and broil until nicely browned (watch carefully to prevent burning).

To prepare lemon tahini sauce: Combine all sauce ingredients in small bowl and whisk for approximately 1 minute. Set aside. Serve with cauliflower.

recipe adapted from OC Register

Inspiration for an Easter Tablescape

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Easter is one of my favorite holidays, and since I love setting a pretty table for any occasion I took the time to put together a wonderful tablescape for Easter.

I hope that this provides you with some inspiration to decorate your table this year!

I enjoy runners as a base for my table.  Since Easter is all about the outdoors I chose a runner made of linen that is cream colored with a tan border to represent natural fibers.

As a center piece I choose an arrangement of green hydrangeas with a pop of color and whimsy by adding a berry spray in the middle that shoots up and droops wonderfully.  This bring the colors of spring flowers indoors.

Next up are the place settings.  I love layers.  I start with a round charger made from natural fibers to again bring out the nature aspect.  White dishes are a workhorse in my tablescapes.  You can use them everyday or dress them up for more formal settings.  In this display I layered white dinner plates and white salad plates.  In between I added a wonderful cabbage green dinner plate.  Cabbage screams Spring and pulls this together well.  On top I set a wonderful white footed bowl.

Small cabbage bowls are set to the side and can be used to hold Easter treats, or a small side dish.  I've put a wicker nest filled with green wood grass and a decoupage egg at each place setting this year.  It lends a touch of elegance and whimsy. 

Attention to small details will also help pull this together.  I've pair some sweet lace edged light green napkins with a big yellow flower napkin holder.  Again with the spring theme these colors compliment the whole table.

What's Easter without bunnies?  I love bunnies and would not have a table without them.  Here they are depicted in a wonderful platter, and a sweet little teapot!  Pull out all your bunnies and scatter them around.

 Last but certainly not least I've taken a little time this year to decoupage some eggs.  Using blown eggs and a couple of napkins you can create these treasures that will elevate your table to the next level and add that extra special touch.  I was so happy with how these turned out and they are more vibrant than show in the pictures.  These will keep for years, and I can't wait to make more!

I hope you found some inspiration to decorate your table this year. 

Happy Easter!