Blue Apron subscription that I am continuing to enjoy, I love to find good recipes on Pinterest and right about now I’m usually looking for something to put in a Crock Pot in the morning so I can get out the door and come home to dinner smelling delicious. For when I need some good, tried and true recipes, I have stacks of cookbooks for inspiration and my go-to ones are splattered and stained and dog eared. Inspiration is key to good dinners! Some of my cookbooks are by famous people……but they are more fun to just read. The Bush family has one and so does…Pippa! Pippa’s book is really a lot about crafting, entertaining and all things around meals and celebrations. Hard to believe someone so young really knew how to do all of these things…I bet she had some help. Pippa is a pretty marketable name …I want to try this butternut squash lasagna. But, it’s got a lot of work to it so I guess I’ll try that when things slow down. Like when I’m old. Recently, I tried this Crock Pot Green Chile Enchilada Soup that I saw on Pinterest. Pinterest is the LAND OF FOOD INSPIRATION. I could get lost on the Pinterest highways and byways. This soup was really easy and my whole family loved it. The recipe came from blogger Lil Luna.com who tweaked it from ANOTHER blogger Scattered Thoughts Of a Crafty Mom…and now I’m passing it on to you. Ok, Lil Luna blog is currently boasting Eggnog Snickerdoodles and Pumpkin Muffin tops! Yum, love cooking blogs! Crafty websites on the other hand make me feel inept so reading those just make me annoyed. Having said that, Scattered thoughts IS really good if you are interested in sewing. I digress…. I had a Rotisserie chicken that I could shred so I short cut the cooking and shredding part and then the rest was just a lot of cans and measuring spices. Into the Crock pot it all went and dinner was done! This would be my craving for a cold night. Green Chile chicken enchilada soup! I added avocado and a dollop of sour cream….delicious! It really tastes even better with tortilla chips on the side. Here’s how to make it: Ingredients: 4 Chicken breasts (cooked and shredded) 2 – 14.5 oz cans chicken broth 2-15 oz. cans mild green enchilada sauce 2- 4 oz. cans diced green chiles 2/3 cup water 1 1/2 TB cumin 1 TB chili powder 1 tsp onion powder 1 tsp garlic powder 2/3 cup corn (if frozen, thaw out) 2/3 cup instant rice 1 – 8 oz. bar cream cheese (cubed) salt and pepper Shredded Monterey Jack Cheese Avocado/Sour cream (optional) Tortilla Chips for the side Instructions:
- Place chicken broth, enchilada sauce, green chiles, water, cumin, chili powder, onion powder, garlic powder and shredded chicken in crock pot on High. Cook for 3.5 hours.
- After cooking for 3.5 hours add corn, rice and cubed cream cheese. Stir and cook for half hour.
- Add salt and pepper to taste and top with Monterey Jack Cheese, avocado and a dollop of sour cream. Serves 4-6