Creamy Chicken Tortilla Soup in a Slow Cooker

Here we are at the heart of winter…

would love just a bit more snow to be able to get out and enjoy the outdoors,

but if I can't give you that or a warm beach vacation somewhere,

at least I can provide some meal ideas 

which is slow-cooker-easy and oh-soooo-good! 

The inspiration for this soup was found on 

Creme de la Crumb

and of course, I changed things up as I went.  

This was made in a slow cooker, 

(because I love to throw everything in one pot in the morning

and feel like I've slaved over it all day)

but could certainly be converted to stove top

by cooking the chicken, 

adding the veggies and simmering to your heart's content.

It certainly doesn't look very pretty getting started, 

but in this vessel you will find

2 chicken breasts

2 cups of chicken broth (I always tend toward thicker soups)

1 can of enchilada sauce

2 cans of black beans (no need to drain for a dish like this)

1 can of green chilies

1 can of diced tomatoes. 

When I got home from work, after 8 hours on low and 

added 16 oz of thawed frozen corn,

it looked something like this. 

Took the chicken breasts out for shredding.

That's a lot of shredded chicken from just 2 breasts. 

While shredding the chicken,

8 oz of low fat cream cheese was added

for the beloved creaminess it brings!

By the time the chicken was returned to the soup,

the cream cheese was melting away. 

And, within minutes, 

the soup was rip-roaring, ready to go! 

Served with some diced avocado and a dash of chili powder,

this soup was gone in no time! 

Wish I would have made a double batch!

**Famous last words!**

RECIPE:

Prep Time: 10 minutes at the beginning and 10 minutes at the end

Cook Time: 8-10 hours on low, 4-6 hours on high

Serves: 6

Ingredients:

2 chicken breasts

2 cups of chicken broth 

1 can of enchilada sauce

2 cans of black beans

1 can of green chilies

1 can of diced tomatoes

16 oz of thawed frozen corn

8 oz of low fat cream cheese

*Garnish

Diced avocado 

Chili powder

Directions:

• Place chicken, broth, sauce, beans, chilies and tomatoes into pot and cook on low for 8-10 hours or on high for 4-6 hours. 
• Remove chicken breasts and shred. 
• Add corn and cream cheese, stir to melt and incorporate. 
• Return chicken to soup and combine well. 
• Serve with avocado. 

Super Bowl (Three-Ingredient) Appetizers

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Superbowl week is generally a pretty exciting week around here.

I love to dream up new foods for a party and 

gather around friends and family for the big game.

Except, when my team gives away their chance to play in the Superbowl,

then, it's a little lackluster to think about the game

and how close we were to being there. 

Even though the Packers are also going to be watching from home,

I am still dreaming up some good treats

and want to share with you 

a collection of 3-ingredient appetizers for your own party!

Starting with the easiest…

Ranch Mushrooms…

Just add 2 packages of mushrooms, 

1 stick of butter and 1 packet of Ranch Seasoning 

to a slow cooker for a few hours. 

This picture just does not do these tasty bites justice.

Serve 'em straight from the slow cooker

or on a platter with a tooth pick. 

Next up,

Queso Blanco

Just salsa verde, cream cheese and 1 tbsp garlic powder. 

Can be whipped up in the microwave,

stirring after every 30 seconds or so. 

Or, in a mini-slow cooker 

for easy serving during the game. 

Another big hit…

Ham-Wrapped Pickles. 

Baby Dill pickles, deli sliced ham and 

veggie or onion cream cheese. 

Spread cream cheese on the ham. 

Roll up a pickle inside. 

Secure with a toothpick. 

Last, but not least, 

these amazing

Bacon Wrapped Shrimp

Simply thawed shrimp, wrapped in partially-fried bacon, topped with pizza sauce

and baked for 10 minutes at 350 F. 

Cannoli Dip and Cinnamon Sugar Pita Chips

Yay!  Our first sunny spring weekend in Wisconsin! I know I'm elated…how about you?

I think everyone around the All Things Libby house feels little more well rested and rejuvenated after our lungs had a chance to be filled with fresh spring air, that and a little vitamin D go a long way for this outdoor soul.   Even had the boys helping me in the yard this summer.  Big dreams for the yard this summer...I'll keep you posted of progress!

This weekend's treat was a light, fluffy, sweet and creamy Cannoli Dip served with cinnamon sugar pita chips.  It was super easy to whip up and there was plenty to enjoy!

Start by blending 8 oz of cream cheese with 15 oz of ricotta.

Then add 2 tsp of vanilla extract and 1 cup of powdered sugar.

Finally, fold in one cup of mini chocolate chips, which were great for some added texture, of which I am a huge fan!

Low fat versions of both of the creamy ingredients were used and you wouldn't even know that the fat was missing amongst this creamy deliciousness.

To make the cinnamon sugar pita chips, the oven was preheated to 375 F.

Pitas were cut into chips by using a pizza wheel.

Sprayed with cooking spray and sprinkled with cinnamon and sugar before going into the oven for 10 minutes for the perfect combination of crispy, crunchy and chewy.

This dip would be a great addition to next week's Mother's Day menu or a nice treat for a picnic or family gathering.

As you can see, this dip was also served with scrumptious strawberries, which are also just coming into their prime!



Cannoli Dip

8 oz of cream cheese
15 oz of ricotta
2 tsp of vanilla extract
1 cup of powdered sugar
One cup of mini chocolate chips

Mix all of the ingredients together and refrigerate before serving. 

Cinnamon Sugar Pita Chips

Pitas
Cooking Spray
Cinnamon
Sugar

Preheat oven to 375 F
Cut the pitas into chips with a pizza wheel.  
Coat with cooking spray, sprinkle with cinnamon and sugar. 
Baked for 10 minutes, less if using halves of the pitas.  

They crisp up nicely as they cool.