Buzzfeed recipe for the win (again). This week it's slow cooker enchilada soup! Perfect since it's really starting to get cold and it will make wonderful leftovers.
Cost effective: yes, for a double batch it cost me roughly $15-20.
Easy to concoct: yes; throw it in the crockpot and fo'get about it!
Nutritious: somewhat.
There are quite a few ingredients:
the original recipe calls for:
1 small yellow onion, diced
2 cloves garlic
3 (14 oz) cans black beans, rinsed and drained
2 (14 oz) cans vegetable broth
1 (10 oz can) Old El Paso mild red enchilada sauce
1 (15 oz) can diced tomatoes, with juice
1 (15 oz) can corn, drained
1 (4.5 oz) can Old El Paso chopped green chiles
2 tbsp fresh lime juice
1 ½ tsp ground cumin
1 tsp chili powder
1 tsp salt
¼ tsp black pepper
¼ cup chopped cilantro
optional toppings:
avocado
shredded cheese
chopped green onions
tortilla chips
sour cream
what I used:
2 tbsp minced garlic
4 (14 oz) cans black beans, rinsed and drained
1 large (49 oz) can chicken broth (not pictured)
2 (10 oz) Old El Paso mild red enchilada sauce (not pictured)
2 (10 oz) cans of Rotel with mild green chiles
2 (14 oz) can corn, drained
4 tbsp "fresh" lime juice
3 tsp ground cumin
2 tsp chili powder
2 tsp salt
½ tsp black pepper
½ cup chopped cilantro
optional toppings:
shredded cheese
tortilla strips
sour cream
1. Prepare your ingredients.
2. Mix all ingredients, EXCEPT your toppings if you picked some out, into a crock-pot.
3. Cook on low for 6-8 hours, or on high for 3-4 hours.
4. Enjoy!
"Quick" and easy! There are a lot of ingredients, but the preparation is simple. The haaardest part was chopping up some cilantro, and I barely broke a sweat. I made a few changes: I left out the onion because I am NOT a fan; I used chicken broth instead of vegetable broth - I have not tried it with vegetable broth, but I figured, 'hey chicken enchiladas are pretty damn good, but a veggie enchilada? nah!'; instead of using a can of tomatoes and a can of green chile's, I used two jars of a tomato/chile combo - I did it this way because I didn't want to worry about it being too spicy for the girls to enjoy and this way the amount of tomatoes stayed roughly the same while the amount of chile's was less; I used less beans that what a double batch called for.. 6 cans of beans seemed like entirely too much beans and you know what they say about that musical fruit.
Piper had some sans broth, Kennedy had some with extra tortilla strips, and Brendon ate three bowls. I call it a successful night. My friend Adam was even over and I was able to watch American Horror Story LIVE for the first time this season. Wahoo!
Toot, toot!
Leia
There are quite a few ingredients:
the original recipe calls for:
1 small yellow onion, diced
2 cloves garlic
3 (14 oz) cans black beans, rinsed and drained
2 (14 oz) cans vegetable broth
1 (10 oz can) Old El Paso mild red enchilada sauce
1 (15 oz) can diced tomatoes, with juice
1 (15 oz) can corn, drained
1 (4.5 oz) can Old El Paso chopped green chiles
2 tbsp fresh lime juice
1 ½ tsp ground cumin
1 tsp chili powder
1 tsp salt
¼ tsp black pepper
¼ cup chopped cilantro
optional toppings:
avocado
shredded cheese
chopped green onions
tortilla chips
sour cream
what I used:
2 tbsp minced garlic
4 (14 oz) cans black beans, rinsed and drained
1 large (49 oz) can chicken broth (not pictured)
2 (10 oz) Old El Paso mild red enchilada sauce (not pictured)
2 (10 oz) cans of Rotel with mild green chiles
2 (14 oz) can corn, drained
4 tbsp "fresh" lime juice
3 tsp ground cumin
2 tsp chili powder
2 tsp salt
½ tsp black pepper
½ cup chopped cilantro
optional toppings:
shredded cheese
tortilla strips
sour cream
1. Prepare your ingredients.
2. Mix all ingredients, EXCEPT your toppings if you picked some out, into a crock-pot.
3. Cook on low for 6-8 hours, or on high for 3-4 hours.
4. Enjoy!
"Quick" and easy! There are a lot of ingredients, but the preparation is simple. The haaardest part was chopping up some cilantro, and I barely broke a sweat. I made a few changes: I left out the onion because I am NOT a fan; I used chicken broth instead of vegetable broth - I have not tried it with vegetable broth, but I figured, 'hey chicken enchiladas are pretty damn good, but a veggie enchilada? nah!'; instead of using a can of tomatoes and a can of green chile's, I used two jars of a tomato/chile combo - I did it this way because I didn't want to worry about it being too spicy for the girls to enjoy and this way the amount of tomatoes stayed roughly the same while the amount of chile's was less; I used less beans that what a double batch called for.. 6 cans of beans seemed like entirely too much beans and you know what they say about that musical fruit.
Piper had some sans broth, Kennedy had some with extra tortilla strips, and Brendon ate three bowls. I call it a successful night. My friend Adam was even over and I was able to watch American Horror Story LIVE for the first time this season. Wahoo!
Toot, toot!
Leia
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