Yum
I'm back with another soup recipe today!
Work has been a bear these past two weeks. I'm working on an enormous 2 month project and yesterday was the deadline. I don't have time to even get up from my desk, which causes me to sit for long periods of time, eating lunch in front of the computer and not doing much else other that pushing this project through to completion.
Needless to say I come home after long, long work hours and I am too tired to cook. As you can see from my lack of posts I'm too tired to blog as well! The only cooking I'm actually doing is on the weekends, and then I'm still tired so the cooking has to be easy.
Today's soup recipe is just that...easy. This is a slow cooker soup recipe that is to die for! It may take one additional step to make a roux, and some chopping of veggies, but it's pretty easy to throw together.
I'm sure you've heard of King Ranch Chicken Casserole right? Well I came across a recipe that is a riff off of that infamous casserole in soup form. You know I love a good soup, and with this long winter that just won't let go, a hot hearty bowl of soup hits the spot. I was also drawn to this soup because of the word..."lighter". King Ranch Chicken Casserole is filled with cheese and cream of chicken soup. Two items that load up the calories in a dish. This soup is lighter on the cheese and there isn't a can of cream of anything in sight!
With just 4-6 hours on low or 2-3 hours on high this slow cooker soup is ready when you are. We typically go for a drive or over to Barnes and Noble's book store to relax on Sunday's so making this before we leave is a great idea, because dinner is ready when we get home.
I have to say, I think this soup is my new favorite soup! Imagine a bowl of steaming hot and hearty soup that is filled with shredded chicken, peppers, tomatoes, and southwestern flavors that pack a huge punch! Man! I'm getting hungry right now.....
Enjoy!
Slow Cooker Lighter King Ranch Chicken Soup
3 Tablespoons butter
1 1/2 cloves garlic (minced)
1/4 cup whole wheat flour
4 cups low-sodium chicken broth
3 teaspoons chili powder
1/2 Tablespoon cumin
1/2 Tablespoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper (to taste)
3 boneless skinless chicken breasts
1 (10 ounce) can diced tomatoes with green chiles
1 jalapeno pepper (minced and seeded)
1 red bell pepper (diced)
1 yellow onion (diced)
1 1/2 cups shredded cheddar cheese
Tortilla chips
In a saucepan over medium heat, melt the butter. Add in the garlic and stir for about 1 minute. Whisk in the flour (whisking continually for 1 minute so that it does not burn).
Slowly pour in the chicken broth, whisking as your pour it in, and stir for a few minutes until the sauce has thickened up.
Remove the saucepan from the heat, and stir in the seasonings (chili powder, cumin, garlic powder, salt, and black pepper). Set the sauce aside for a minute.
Cover the slow cooker with the lid and cook on low for 4 to 6 hours (or high for 2-3 hours), making sure to not overcook the chicken.
Transfer the chicken to a cutting board and stir the cheese into the slow cooker.
Work has been a bear these past two weeks. I'm working on an enormous 2 month project and yesterday was the deadline. I don't have time to even get up from my desk, which causes me to sit for long periods of time, eating lunch in front of the computer and not doing much else other that pushing this project through to completion.
Needless to say I come home after long, long work hours and I am too tired to cook. As you can see from my lack of posts I'm too tired to blog as well! The only cooking I'm actually doing is on the weekends, and then I'm still tired so the cooking has to be easy.
Today's soup recipe is just that...easy. This is a slow cooker soup recipe that is to die for! It may take one additional step to make a roux, and some chopping of veggies, but it's pretty easy to throw together.
SLOW COOKER LIGHTER KING RANCH CHICKEN SOUP
I'm sure you've heard of King Ranch Chicken Casserole right? Well I came across a recipe that is a riff off of that infamous casserole in soup form. You know I love a good soup, and with this long winter that just won't let go, a hot hearty bowl of soup hits the spot. I was also drawn to this soup because of the word..."lighter". King Ranch Chicken Casserole is filled with cheese and cream of chicken soup. Two items that load up the calories in a dish. This soup is lighter on the cheese and there isn't a can of cream of anything in sight!
With just 4-6 hours on low or 2-3 hours on high this slow cooker soup is ready when you are. We typically go for a drive or over to Barnes and Noble's book store to relax on Sunday's so making this before we leave is a great idea, because dinner is ready when we get home.
I have to say, I think this soup is my new favorite soup! Imagine a bowl of steaming hot and hearty soup that is filled with shredded chicken, peppers, tomatoes, and southwestern flavors that pack a huge punch! Man! I'm getting hungry right now.....
Enjoy!
Slow Cooker Lighter King Ranch Chicken Soup
serves 4
1 1/2 cloves garlic (minced)
1/4 cup whole wheat flour
4 cups low-sodium chicken broth
3 teaspoons chili powder
1/2 Tablespoon cumin
1/2 Tablespoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper (to taste)
3 boneless skinless chicken breasts
1 (10 ounce) can diced tomatoes with green chiles
1 jalapeno pepper (minced and seeded)
1 red bell pepper (diced)
1 yellow onion (diced)
1 1/2 cups shredded cheddar cheese
Tortilla chips
In a saucepan over medium heat, melt the butter. Add in the garlic and stir for about 1 minute. Whisk in the flour (whisking continually for 1 minute so that it does not burn).
Remove the saucepan from the heat, and stir in the seasonings (chili powder, cumin, garlic powder, salt, and black pepper). Set the sauce aside for a minute.
Place the chicken breasts in the bottom of the slow cooker. Top them with the diced tomatoes, jalapeño, bell peppers, and onion. Pour the sauce over the top.
Cover the slow cooker with the lid and cook on low for 4 to 6 hours (or high for 2-3 hours), making sure to not overcook the chicken.
Transfer the chicken to a cutting board and stir the cheese into the slow cooker.
Using 2 forks, shred the chicken and add it back into the slow cooker, stirring everything together. Let the slow cooker cook on low heat for 15 minutes, allowing the cheese to melt.
Serve topped with crushed tortilla chips if desired.
slightly adapted from Six Sister's Stuff
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