Hello, Old Friend

Does anyone else miss their crock pot over the summer?  I know sometimes people use it to cook during warmer months so as not to heat up their whole house, but I just don't work that way. That's what the grill is for.

With temperatures finally dipping (comparatively), I've dusted mine off and put it to use. I've promised myself I'll actually make some of the tastiness I pin on my Pinterest page.
Here goes.







Recipe adapted from: Jamie Cooks it Up *note: she CLEARLY meant it for me. As I investigate further, I see her original post was on my birthday this year.  Thank you, Jamie.
If you are inclined to enjoy step by step instructions, photographs included, then head on over to her blog, cause she does that sorta thing.  Me, I just adapt stuff to my own liking and then share it here with you. Hope you enjoy this as much as I. Or me. Or...you get it.

Time to prepare: About 10 minutes of prep-work, 4 hours in the crock pot on high
Yield: 8+ servings

Ingredients:

• 2 (14.5 oz) cans of Mexican seasoned diced tomatoes. *one of mine was caliente and one had cilantro and lime juice in it
• 1 (15 oz) can of black beans
• 1 (15 oz) can of corn
• 1/2 medium sized onion, coarsely chopped
• 3/4 lb. chicken breast tenderloins *because that is what I had. Obviously, any boneless, skinless white meat will do. Also, mine were still frozen solid
• Fresh cilantro *I just diced up enough to cover the chicken in the crock pot
• 1 (10 oz) can of enchilada sauce
• 1 (10 oz) can of cream of chicken soup *mine was reduced fat
• 2 1/2 C milk *I used 16 oz fat free 1/2 & 1/2 and rinsed the container with water to make up the difference. Again, because I had it.
• Chicken bouillon amounting to about 4 cubes or the equivalent. It comes in so many forms these days... Mine is a paste.
• 1/2 tsp lime juice *omitted because I didn't have it and it was in my tomatoes.
• 1/3 cup of sour cream

Optional Toppings:

• Tortilla strips, chips, etc
• Cheese
• Cilantro
• Avocado
• I could go on like this all night...

Let's get started.
1. Pour both cans of tomatoes into your crock pot, juice included.
2. Drain and rinse the black beans and add them to the pot.
3. Drain and add the corn.
4. Roughly chop up onion and add as well. (The original recipe called for green and/or red peppers, but I don't care for them, so I didn't use them.)
5. Place (frozen) chicken on top of all these wonderful ingredients.
6. Pour the enchilada sauce into a medium sized mixing bowl. Add the cream of chicken soup, milk (or dairy beverage of your choosing) and then add the bouillon. If you use the cubes, just crush those suckers up and sprinkle in.
6. Whisk it all together until nice and smooth, then pour over the top of everything.
7. Now is the perfect time to top it with fresh cilantro if you wish.
8. Cover your crock and cook on high for 4 hours or on low for 7-8, depending on how fast your crock pot does it's thing.
9. Remove chicken to a plate and test for doneness (165°). Shred it with a fork.
10. Add the lime juice and sour cream. Mix until well combined.
11. Add the chicken back into the pot with a good stir.
12. Garnish with your favorite toppings and ENJOY!

Like most soups, this was even better on day 2 and I think I will polish it off for lunch on day 3.