Today’s recipe has been on the back burner (no pun intended) for several months. Not because it needs that long to cook. But because in the busyness of the the past several months–weeks spent helping 2 mommies adjust to life with our 2 new grandchildren, book deadlines, and spring speaking engagements–the camera where the above picture was stored disappeared.
I’d given the camera, a really nice Canon Rebel, up for lost. Until a couple weekends ago, when my husband texted some good news while I was in DC for a special needs conference. “Found camera in trunk of my car.”
Hallelujah! The lost is found.
Now that I’ve been home for a while, I’ve been able to dig through the piles that accumulated in my months of Grammy duty, book edits, and travel for work. So now’s the time to pass on this very delicious, nutritious, easy, gluten-free, dairy-free, freezer meal-friendly recipe for chicken enchilada soup which I found at the gimmesomeoven website. The Man of Steel likes the recipe because he can sprinkle his helpings with cheese and sour cream. See what you think.
Slow Cooker Chicken Enchilada Soup
1 whole boneless skinless chicken breasts (about 1 pound)
2 cups chicken stock
1 (10-ounce) can red enchilada sauce (read the label to be sure it is gluten-free)
2 (14-ounce) cans black beans, rinsed and drained
1 (14-ounce) can fire-roasted diced tomatoes, with juice
1 (15-ounce) can whole-kernel corn, drained
1 (4-ounce) can diced green chiles
2 cloves garlic, minced
1 onion, peeled and diced
1 teaspoon ground cumin
1 teaspoon salt, or more/less to taste
Place all ingredients in the slow cooker. Stir to combine. Cook for 3-4 hours on high heat or 6-8 hours on low heat, until the chicken is cooked through.
Remove chicken from slow cooker, setting it on a plate to cool for 10 minutes. Use two forks to shred the chicken. Return shredded chicken to slow cooker and stir well.
Serve warm, with optional garnishes: chopped fresh cilantro, diced avocado, diced red onion, shredded cheese, sour cream, tortilla strips/chips
Or freeze in a gallon, zippered freezer bag for up to 3 months.
