Barefoot and in the Kitchen

Every Wednesday I cook lunch for the ladies in the office. Before you start thinking wow you are generous, one of them cooks lunch for me the other days of the week. We have a lunch club here at the office.

Tuesday night as I was just starting to relax I remembered I had to cook something. I briefly considered PB&J sandwiches but thought I can do better...so I did what any good woman would do went to Pinterest  for inspiration.

It didn't take long for me to find something but I didn't have all the ingredients to anyone recipe...so once again I channeled amazing woman across the world and I improvised.

And OMH...it was good. So good I promised to share.



Crockpot Chicken Enchilada Soup

• 3 cups chicken stock
• 2 skinless, chicken breasts
• 2 tsp ground cumin
• 2 tsp chili powder
• 2 tsp red pepper flakes
• 1 28 oz can diced tomatoes
• 1 large jalapeno pepper, minced*
• 1 green bell pepper, diced
• 1 large onion, diced
• 1 15 oz can black beans, rinsed and drained
• 2 cups frozen corn
• 1 small can tomato pasta
• 1 cup cilantro, chopped
• 1 cup sour cream 
• 1 cup pepper jack cheese, shredded
• 1 cup of fiesta blend cheese, shredded 

*I discarded most of the seeds. I added a few for heat put didn't want to go overboard. Add as many as you want. 

Put everything but sour cream and cheese in crockpot let cook 8 hours on low or 4 hours on high. When soup is done shredded the chicken, then mix in the sour cream and cheese. Let sit 20 more minutes. Serve with chips or cheese quesadilla.

I think this would go great with a margarita...to bad I was at work.

Here is the original recipe from Homemade By Holman. Her recipe looks very good and I cant wait to try it.