Yummy Dinner Surprise

First things first, I'm trying really hard, to be a better cook. I mean, my hubby works hard. Incredibly hard, so I can stay home. Being that he puts in long hours, I feel like I should be doing more, to make his life easier. After all, I am a stay at home mom, and a housewife!

I've been trolling cooking blogs. Looking for tasty meals. That aren't too hard to make. Because I'm the woman, that can burn water. I'm not lying!! We also live in the southwest. Where chili is supreme. People like it hot, and hotter around here. Mexican food, isn't just a little treat. It's the primary source of food. So I need to get better at this stuff!

I found a recipe. That even I can manage. Well, at least I think so. I printed it out. Went grocery shopping today. And this is what we're having for dinner. Tomorrow night. What do you think?



Crockpot Chicken Enchilada Soup

Ingredients:
3 tablespoons butter
3 tablespoons flour
½ cup chicken broth
2 cups milk
1 can (15 ounce) black beans, rinsed and drained
1 can (14.5 ounce) Rotel diced tomatoes and jalapenos
1 package (10 ounce) frozen corn
½ cup onion, chopped
½ cup bell pepper, diced
1 can (10 ounce) Enchilada sauce
2 whole chicken breasts
1 cup shredded Monterrey Jack cheese

What you'll do:
Melt butter in a saucepan over medium-low heat. Stir in flour; keep stirring until smooth and bubbly. Remove from heat and add the chicken broth and ½ cup milk, a little at a time, stirring to keep smooth. Return to heat. Bring sauce to a gentle boil; cook, stirring constantly, until it thickens. In a large bowl, whisk together the enchilada sauce and chicken broth mixture . Gradually whisk in remaining milk until smooth. Set aside.

In a crockpot, combine drained beans, tomatoes, corn, onion, and bell pepper. Place the chicken breasts on top of the mixture. 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. When you are ready to serve, remove chicken and cut or shred into bite-sized pieces. Add chicken back into the soup, mix together. Top with cheese and serve. I topped ours with slices of avocado, sour cream, and crushed tortilla chips.

I'm so excited! I even emailed my friend. And got her delicious cornbread recipe. Yes, Greg is going to enjoy a little feast tomorrow night. :) I might even try my hand at homemade dessert! ☼