Second Chance Meals: Chicken Enchiladas into 15 Bean Soup

I decided I'm tired of having leftovers as leftovers. this means a slight rise to the food bll (10%??) but it also means I'll be throwing away less food because people are sick of eating it.  So since hubby is on a business trip, I decided to test this out with the girls... and of course I used my crock pot!

Day 1: Chicken Enchiladas with "Instant" Spanish Rice

Ok, so these aren't traditional... the point is that the kids ate them!

Ingredients:

1 cup of your favorite salsa

1 cup seasoning blend

1 cup chicken broth

2 lbs boneless skinless chicken breast

salsa "slurry" (from food processor)

1 tbsp cumin

1 tsp Mrs. Dash

water

1 tbsp corn starch

1/4 cup water

Corn tortillas

sour cream (optional)

First run through the food processor until desired consistency:

Salsa, seasoning blend, chicken broth

Next, put in the crockpot:

Chicken breast ( I left whole to shred), salsa mixture from food processor, spices, and enough water to cover slightly.

Then, cook on high 6 hours or on low 10. You want this to fall apart. After cooking, remove the chicken from crock pot to a plate.

Add ”corn starch slurry" to the crock pot by mixing together corn starch & water (before adding to pot). Stir well, turn crock pot to high and cover. This will thicken the sauce.

Meanwhile, using 2 forks, shred the chicken into bite size pieces. Set Aside (and start on rice if making - see below).  When sauce thickens, add the chicken back in and toss to coat.

Serve on tortillas with sour cream.

“Instant” Spanish Rice

Ingredients:

1 1/2 cups water

1 tbsp chicken tomato bouillon (check the Mexican food section)

1/8 tsp red pepper flakes

1 1/2 cups instant white rice

IMPORTANT: Do NOT add salt! The bouillon is enough!

In a small pot bring first three ingredients to a boil. When boiling, add rice, stir, and cover. Turn off heat and allow to sit 10 minutes then fluffing with a fork.

Day 2: Chicken enchilada 15 bean soup

Hopefully you read this in full before starting. After you get over the “stuffed myself on chicken enchilidas” feeling, wash your crock pot and fill it up with water. Rinse a bag of dry 15-bean soup blend and put in the crock pot TURNED OFF to soak overnight.

Ingredients:

1 bag dry 15 bean soup blend (may or may not contain barley! GFers beware!!)

1 can diced tomatoes with green chilies (think “Rotel”)

1 cup seasoning blend

Leftover enchilada chicken

Salt (to taste)

water

First, drain and rinse the beans and return to crockpot.

Next, run through the food processor until desired consistency:

Seasoning blend and diced tomatoes

Then, add all ingredients to crockpot with enough water to cover by 2 inches.

Stir together and cook on high 6 hours then on low or warm till dinner. I recommend no less than 4 hours.  The longer you cook this, the tenderer your beans will be. This is great for putting on before running out to work. And it smells soooooo good when you get home!

Serve as is or add in a little left over rice and a dollop of sour cream.

Yes, I am a real Southern girl. No, I do not like my greens.

Yes, I am a TRUE Southern girl. No, I do not like my greens. Sorry, Granny Maw.

I was recently discussing the benefits of greens with my husband (who has recently become a work out guru and is loving his new physique...as am I **wowzers**) The problem is that I don't like most greens. Real greens.. not just green food. Spinach, Kale, collard, mustard greens. I can toss a few baby spinach leaves in my salad, and served in foods that have flavor, I can eat it cooked. That is why this family (other than Lili, the guinea pig, who will eat any green) rarely gets greens.

If you have followed the blog, you may remember this recipe that had even my friend's children yumming on spinach. The pic however is Kaelyn LOL! I tryu to sneak it in when they aren't looking but now they all know I do it and they eat it.

So today I created a green soup. Yes, green. And it is sooooo good! I added about 5 oz of frozen spinach, which in the spinach world is quite a bit. It takes a LOT of spinach to make a pound because it wilts so much.

try this.. with or without the spinach. either way you will not be disappointed.

Mom's Diner Original - Green Soup

• 2 tbsp oil
• 3 medium carrots diced
• 1 cup frozen Seasoning Blend
• 2 medium boneless skinless chicken breasts cut into bite size pieces
• 3 medium potatoes, washed, peeled, & diced
• 6 cups low-sodium chicken broth
• 6 oz frozen corn (1/2 12 oz bag)
• 6 oz frozen peas (1/2 12 oz bag)
• 5 oz frozen spinach (1/2 1o oz block)
• 2 cups frozen chopped broccoli or florets
• 1/2 tsp dry rosemary
• 1/4 tsp dry basil
• Salt, pepper, Tony's seasoning to taste

OPTIONAL

• 1/2 cream or 2% milk
• 4 oz fat free cream cheese (1/2 8 oz block)

1. Heat oil in a soup pot and saute' carrots & Seasoning Blend until tender.
2. Add chicken and saute' until opaque.
3. Add potatoes and chicken broth and simmer until potatoes begin to get tender then add frozen vegetables, herbs, & seasonings.
4. Simmer 30-45 minutes until chicken and potatoes are fully cooked through and vegetables have warmed through.
5. If you wish, put optional ingredients (cream & cream cheese) in microwave for 1-2 minutes to warm & soften. Briskly whisk together and add in just before serving (use a seive if you don;t like little bits of floating cream cheese. the fat free doens;t melt is quite as readily as original).
6. DO NOT BOIL AFTER ADDING THESE INGREDIENTS.

Serve with garlic toast or crackers (if you forget the toast like I did)
Side note: Keebler Garlic Butter Club Crackers are to DIE for!