Kelsey's Chicken Enchilada Soup

Chicken Enchilada Soup

My sister sent this recipe to me via email...her words this time ;) Try it!! So delicious!

  • 1 15-ounce can black beans, rinsed and drained
  • 1 14.5-ounce can diced tomatoes (I used the kind with sweet onion in it)
  • 1 10-ounce package frozen whole kernel corn
  • ½ cup chopped onion
  • ½ cup chopped yellow, green, or red bell pepper (I used red, which is my favorite pepper)
  • 1 10-ounce can red enchilada sauce (I used mild)
  • 1 10.75-ounce can condensed cream of chicken soup
  • 1½ cups milk (I used skim)
  • 1 cup shredded Pepper jack cheese (4 ounces)
  • 2 chicken breasts

*In addition to Kelsey's recipe, I added a can of green enchilada sauce, a can of chili beans, minced garlic, 2 Tbl lime juice,  a can of evap skim milk in place of the milk...and cilantro at the end! 

  1. In a 3½ to 5 quart slow cooker, combine drained beans, tomatoes, corn, onion, and bell pepper. Place 2 chicken breasts on top of mixture. In a large bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker.Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.
  2. Remove chicken and cut or shred into bite sized pieces (I shredded it). Add chicken back into soup.
  3. Top with pepper jack cheese (I used Mexican Four Cheese - not as spicy!) and serve. Can also be topped with avocado, sour cream, or crushed tortilla chips (definitely added chips!). Note: if the soup is too thick for you, just add a little more milk after it's all cooked.


Froyo together

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"Froyo date with Hollyn Joy! She is...just a dream come true. #someonepinchme"
(taken at Blu Berry Frozen Yogurt)


Apple Crisp

Whenever I want to make apple crisp, I end up searching my email for hours (it seems) to find this recipe. This is my mom's fantastic recipe and her exact email to me after She told me over and over...but I could never remember! So instead of searching for the email again, I'm saving it on here & sharing it with you all. Make it. And it never hurts to add more crisp to the apples!

The Main Thing is the Main Thing ! So...with a crisp the Main Thing is the crisp part. 
Yes, you need the fruit. so let’s just say 4 cups of tart, peeled and sliced apples (for a small recipe)
Now... the Main Thing:
1/2 cup white sugar
1/2 cup brown sugar
2/3 cup flour
2/3 cup oats
dash of salt
3/4 teaspoon cinnamon or pumpkin pie spice
mix all these dry ingredients, then add 1/2 cup cold butter cut in tiny pieces
use a hand held pastry blender to begin the combining process and eventually get your hands into it
When it is all crumbly and well blended put the Main Thing on top of the apples which can be piled in a pie plate
or a larger baking dish if you are wise and double the recipe. Larger amounts of the Main Thing never hurt either. 
Bake about 45 minutes at 375 degrees or till apples look tender and the Main Thing is crisp
Serve warm with ice cream to your impressed and salivating guests.


Ski day

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"Gorgeous day up on the mountain with friends! @erikandchrista @jmtmohart "
(taken at Mt. Spokane)


Dancing queen

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"She is my favorite girl in the whole wide world! 💕💕"

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