Chocolate Peanut Butter Chip Cookies

Chocolate Peanut Butter Chip Cookies

Chocolate Peanut Butter Chip Cookies are thick chocolate cookies loaded with creamy peanut butter chips! The classic flavor combo in an easy cookie recipe is perfect with a glass of milk!

I partnered with my friends at Imperial Sugar on today’s recipe! Thank you for supporting the brands that make this site possible.

Sometimes you just make a cookie that you know if going to be a major hit.

Continue reading Chocolate Peanut Butter Chip Cookies at Cookies and Cups.

Original source: https://cookiesandcups.com/chocolate-peanut-butter-chip-cookies/

Sorpotel Runs in the Blood of Every Goan

The spicy, acidic curry tells a complicated, labor-intensive story of colonial rule and national (and personal) identity. Sorpotel is not an everyday dish. The bracingly acidic Goan curry of pork offal punctures big occasions and announces sacraments: weddings, christenings, and first holy communions, as well as Christmas and Easter. In the old country, the initial […]

The post Sorpotel Runs in the Blood of Every Goan appeared first on TASTE.

Original source: https://www.tastecooking.com/sorpotel-runs-blood-every-goan/

The Remarkable Life of Margaret Rudkin, Founder of Pepperidge Farm

Famous for her cookies and Goldfish crackers, Rudkin’s influence extends beyond packaged foods. Long before second-wave feminism, she encouraged women to take their place in the American workforce. Revisiting a love from your youth can be a dicey affair. You’ve changed, and so has the world. It’s rare that a soft feeling can survive the […]

The post The Remarkable Life of Margaret Rudkin, Founder of Pepperidge Farm appeared first on TASTE.

Original source: https://www.tastecooking.com/distinctive-life-margaret-rudkin-founder-pepperidge-farm/

Ranch 7 Layer Salad

7 Layer Salad is delicious easy salad recipe loaded up with fresh veggies and lettuce topped with an delicious creamy dressing. 

In this easy seven layer salad, we often add in leftover chicken or turkey to make it a complete meal and use a flavorful ranch style dressing!

 7 Layer Salad with fresh veggies and a homemade ranch dressing

The Perfect ‘Make-Ahead’ Salad

It’s a definite crowd pleaser, everyone seems to love a good seven layered salad which is the perfect dish for every potluck!  They’re easy and taste great, everyone seems to love them.  The best part is that you can make them way ahead of time (overnight is best)!

I’ve made a traditional salad in a trifle dish but learned it was so much easier to serve when placed in a 9×13 pan!  You get bits and bites of every little ingredient with less digging and more digging in every bite!  

Single Serving of Seven Layer Salad on Red Plate

7 Layer Salad Made With Buttermilk Ranch

A lot of layered salads call for a simple dressing made of mayonnaise and sugar but I prefer to add in fresh herbs to give it more flavor.  My favorite dressing is this homemade Buttermilk Ranch (I could actually drink it, it’s that good) so I created a version of the ranch dressing to add to this salad. You can make this with any kind of creamy dressing like Blue Cheese Dressing.

If you’d prefer, you can substitute a traditional layered salad dressing as well!

Traditional 7 Layer Salad Dressing

A traditional 7 layer salad dressing isn’t much more than mayonnaise and sugar. We add a little bit of sour cream for some tang and salt but both of those are optional.

If you’d like, add in fresh herbs (dill, parsley or basil are all great choices).

  • 1 1/2 cups mayonnaise
  • 3 tablespoons sugar
  • 1/4 cup sour cream (optional)
  • 1/2 teaspoon seasoned salt (or to taste)

Serving 7 Layer Salad out of a 9x13 pan - a simple and quick potluck dish!

Let’s Use Those Leftovers!

This recipe is great with leftover proteins added to it, anything from turkey to leftover Roast Chicken or even ham are delicious in this recipe!

More Fresh Salads

  • Easy Italian Salad
  • The BEST Chicken Salad
  • Classic Wedge Salad
  • Cucumber Avocado Salad
  • Zucchini Salad (spiralized)
  • Fresh Tomato Salad

Ranch 7 Layer Salad

This Ranch 7 Layer Salad is loaded up with fresh veggies and a creamy ranch style dressing! It’s a definite crowd pleaser!

  • 8 cups iceberg lettuce (or romaine)
  • 1 1/2 cups frozen peas (defrosted)
  • 1 bell pepper (red or yellow diced)
  • 1/2 cups cherry tomatoes (halved)
  • 3 green onions (sliced)

Dressing

  • 1 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 tablespoon fresh parsley
  • 1 tablespoon fresh dill
  • 2 teaspoons sugar
  • salt & pepper to taste

Toppings

  • 6 slices bacon (cooked and crumbled)
  • 2 cups cheddar cheese
  1. Place the lettuce in 9×13 dish. Layer remaining vegetables.
  2. Combine dressing ingredients and spread over lettuce. Top with cheese and bacon.
  3. Cover and refrigerate overnight (or at least 4 hours) before serving.

To make this a meal, add in 2 cups of leftover ham, turkey or chicken.

  • Buttermilk Ranch Dressing & Dip
  • Spinach Artichoke Dip Pasta Salad
  • Hawaiian Pasta Salad 
Ranch 7 Layer Salad is loaded up with fresh veggies, leftover turkey and a homemade ranch style dressing! It's a definite crowd pleaser!

Original source: https://www.spendwithpennies.com/ranch-7-layer-salad/

Homemade Honey Butter

Honey butter is the perfect topping for turning your pancake or waffle breakfast into a delicious feast fit for a king. Serve it over crepes or alongside a delicious french toast casserole for the perfect brunch! And of course no hush puppies are complete without a big smear of honey butter!

This honey butter recipe makes a perfect spread for slathering on toast, dabbing it on biscuits, or scooping up with apple slices. Pure bliss in a jar!

A jar of honey butter next to our favorite hushpuppies

What is Honey Butter?

Honey butter is simple spread containing – you guessed it – honey and butter! Mixing these two simple ingredients with a touch of vanilla and cinnamon into a spreadable consistency is super easy. All you need is an electric mixer and a few minutes!

How to Make Honey Butter

You’ll be amazed at how easy it is to make honey butter. Here’s all you do:

  1. Place softened butter in a bowl with honey (and vanilla/cinnamon).
  2. Whip on medium speed with a hand mixer until fluffy.
  3. Store in glass jars or ceramic pot.

You’ll love how versatile this honey butter recipe is. You can vary the ingredients, depending on your taste and how you intend to use it. I love to make cinnamon honey butter with vanilla for use on breakfast pancakes, biscuits or hush puppies.

An easy whipped honey butter recipe

Sweet or Savory

Honey is great for sweet dishes but it’s also used in a lot of savory dishes as well like Honey Mustard Chicken or Honey Garlic Chicken Wings.

Baked honey butter chicken is a great way to enjoy this butter recipe creating a yummy sticky glaze (skip the cinnamon in the recipe if using it for chicken).

Honey Butter Chicken

  • Use a paper towel to thoroughly dry skinless breasts or thighs. (Bone in baked chicken thighs give a more moist meat)
  • Spread honey butter over each piece.
  • Place on a baking sheet or uncovered shallow baking pan, with a coating of oil. (The oil will help prevent the butter from burning.)
  • Sprinkle with a generous amount of seasoned salt, herbs or curry spices, depending on your preference.
  • Bake until juices run clear or the breasts or thighs register 165°F on your meat thermometer.

Honey butter in a jar - quick to make

How Long Does Honey Butter Last?

Honey butter should keep for however long you are accustomed to keeping butter in your household. It will last at room temperature for a few days – depending on your climate or the season.

For greatest longevity, a general rule-of-thumb is to store it in a in the fridge for about two weeks.  Be aware that honey butter will harden up in the refrigerator just like butter, so it will have to be softened to restore it to easy spread-ability.

You can freeze honey butter to keep it longer.

Here’s another bonus: Homemade honey butter make a great gift! Place it in canning jars, wrap a bit of ribbon or jute around the screw top, add a pretty label and voila! You have an easy, inexpensive and special gift that anyone would love to receive.

More Recipes You’ll Love

  • BEST Homemade Garlic Butter – simple and delicious
  • Homemade Apple Butter – spread it on toast!
  • Banana Muffins – honey butter goes great with these 
  • Pumpkin Pancakes – serve with honey butter!
  • Easy Banana Bread Recipe – 5 Star Recipe!

Honey Butter

There’s nothing better than honey butter for turning your pancake or waffle breakfast into a super scrumptious feast fit for a king. 

  • 3/4 cup butter
  • 1/4 cup honey
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon cinnamon (optional)
  1. Mix butter with a hand mixer on medium until fluffy.
  2. Add honey and vanilla (and cinnamon if using).
  3. Mix until combined.
  4. Serve over toast, muffins or with hush puppies.
  5. Refrigerate up to 2 weeks.

Nutrition information is based on 1 tablespoon of honey butter.

This simple homemade honey butter is one of my favorite breakfast spreads. It's delicious on french toast, pancakes, and bagels! #spendwithpennies #butter #honeybutter #honey #breakfastspread #butterspread
This simple homemade honey butter is one of my favorite breakfast spreads. It's delicious on french toast, pancakes, and bagels! #spendwithpennies #butter #honeybutter #honey #breakfastspread #butterspread

Original source: https://www.spendwithpennies.com/honey-butter/

Oscar Party Menu

Oscars are this weekend and I’m on a mad dash to finish all the Best Picture Noms before Sunday! So if you need me, I’ll be glued to my TV every night until then. Luckily, I’ve got the entire Oscar Party Menu on lock down!

The post Oscar Party Menu appeared first on What's Gaby Cooking.

Original source: https://whatsgabycooking.com/oscar-party-menu/

Broccoli with Toasted Garlic Crumbs

Broccoli with Toasted Garlic Crumbs is a great side dish for tonight’s dinner.  Steamed broccoli is topped with pan-toasted garlic panko breadcrumbs.

Broccoli with Toasted Garlic Crumbs

Many might agree that broccoli is pretty delicious on its own.  Most people just steam it, add some butter and salt, and serve it with dinner.  In this recipe, you’ll steam the broccoli, but then it’s topped with something that will make it more appealing! 

Sliced garlic is sauteed in olive oil (releasing the delicious scent of garlic into your kitchen!)  Panko breadcrumbs are added to the pan and cooked with the garlic and olive oil until they are golden and toasted.  A little lemon zest is stirred in at the end, and it makes a fabulous topping for your steamed broccoli!

About broccoli:

Broccoli belongs to a family of vegetables called cruciferous vegetables, and its close relatives include brussel sprouts, cauliflower, and cabbage. Most people eat the flowering head of broccoli, though the stems of broccoli are completely edible too.  It may be eaten both cooked and raw.  The most common type of broccoli is technically called Calabrese broccoli, named after Calabria in Italy.

 Broccoli with Toasted Garlic Crumbs

Is broccoli healthy?

Broccoli is low in calories and it’s rich in vitamins and minerals. Broccoli is a great source of vitamins K and C, a good source of folate (folic acid) and also provides potassium and fiber. Don’t boil your broccoli!  Boiling broccoli in water can kill its nutritional value by up to 90%.

Broccoli with Toasted Garlic Crumbs

What is the best way to eat broccoli?

Steaming, roasting, microwaving or sauteing help broccoli to retain both its nutritional value and flavor.  In this recipe for Broccoli with Toasted Garlic Crumbs, the broccoli will be steamed.

How to steam broccoli:

If you steam broccoli correctly, it will retain its bright green, vibrant color.  You’ll need a pot with a steamer basket.  Fill the pot with one inch of water and add broccoli florets to the basket.  Bring the water to a boil, put the lid on and steam.  3 minutes will result in broccoli that is crisp-tender.  8 minutes will give you tender broccoli.  I like to steam it somewhere in the middle of that timing.  If it’s bright green and you can stab it with a fork, it’s done!

How to steam without a steamer basket:

Epicurious has this suggestion:  Fill a medium pot with 1/2 inch of water, place three golf ball–sized balls of aluminum foil on the bottom, rest a heat-proof plate on top of the foil balls, cover the pot, and bring the water to a boil. Add vegetables to the plate, cover, and steam until crisp-tender.

Broccoli with Toasted Garlic Crumbs

Looking for something good to complete your dinner when making Broccoli with Toasted Garlic Crumbs?  I recommend Parmesan Crusted Chicken, Maple Glazed Pork Tenderloin or Blue Cheese and Mushroom Stuffed Beef Tenderloin.

Here are a few more broccoli recipes you might enjoy trying:

  • Broccoli with Hot Bacon Dressing
  • Broccoli with Two Cheese Sauce
  • Slow Cooked Broccoli with Garlic and Pancetta
  • Garlic Broccoli
  • Broccoli with Black Olives, Garlic and Lemon
  • Broccoli with Cheddar Cheese Dunk
  • Roasted Parmesan Broccoli
  • Broccoli Gratin with Mustard- Cheese Streusel

Broccoli with Toasted Garlic Crumbs

Great way to jazz up broccoli!

  • 1 1/2 pounds broccoli, (trimmed and cut into 2 to 3-inch wide florets (5 inches long))
  • 4 cloves garlic, (very thinly sliced)
  • 1/3 cup olive oil
  • 2/3 cup Panko breadcrumbs
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon finely grated lemon zest
  1. Put 1-inch of water in a 5-quart wide heavy pot, then put a steamer basket inside pot and bring water to a boil. Add broccoli and steam, covered, until just tender, 8 to 10 minutes.
  2. Meanwhile, cook garlic in oil in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until pale golden, about 5 minutes. Stir in panko, pepper, and salt, then increase heat to moderate and cook, stirring occasionally, until crumbs are golden, about 3 minutes.
  3. Remove form heat, stir in zest. Transfer broccoli with tongs to crumb mixture in skillet and toss to coat.
  • *Panko breadcrumbs can be found in your market’s Asian food section.

The post Broccoli with Toasted Garlic Crumbs appeared first on Recipe Girl®.

Original source: https://www.recipegirl.com/broccoli-with-toasted-garlic-crumbs/

Oscar Party Menu

Oscars are this weekend and I’m on a mad dash to finish all the Best Picture Noms before Sunday! So if you need me, I’ll be glued to my TV every night until then. Luckily, I’ve got the entire Oscar Party Menu on lock down!

The post Oscar Party Menu appeared first on What's Gaby Cooking.

Original source: https://whatsgabycooking.com/oscar-party-menu/

Crispy Breakfast Potatoes with Chili Garlic Oil and Herbs.

Crispy Breakfast Potatoes with Chili Garlic Oil and Herbs | halfbakedharvest.com #potatoes #breakfast #easyrecipes #brunch

Crispy Breakfast Potatoes with Chili Garlic Oil and Herbs…this is that can’t beat brunch dish that everyone loves. Roasted baby potatoes, crispy bacon, and soft-boiled eggs, all served together and topped with a garlic chili oil and plenty of fresh herbs. Bonus? The potatoes and bacon are cooked together on ONE sheet pan, making this a super […]

The post Crispy Breakfast Potatoes with Chili Garlic Oil and Herbs. appeared first on Half Baked Harvest.

Original source: https://www.halfbakedharvest.com/crispy-breakfast-potatoes/

Italian American Classic-Vegetarian Eggplant Dinner

Eggplant Rollatini

This is my favorite way to prepare eggplant. The dish is light yet full of flavor.

2 servings

Ingredients

1 large eggplant, peeled and cut lengthwise into 8 thin slices
Olive oil
Salt and black pepper to taste
11/4 cups ricotta cheese
1/4 cup grated Parmesan cheese
1 egg
3 tablespoons chopped fresh parsley
11/2 cups marinara sauce, homemade or store-bought
4 oz sliced mozzarella

Directions

Peel the eggplant and cut it in half lengthwise. Cut each half into 4 lengthwise slices.

Brush the eggplant slices with olive oil and sprinkle each lightly with salt and pepper. Place them on a large baking sheet.

Roast in a 400-degree F oven for 20 minutes, turning the eggplant slices over halfway through cooking.

Place on paper towels to cool.

For the filling:

Combine the ricotta, Parmesan cheese, egg, parsley, salt, and pepper; mix well.

When the eggplant has cooled about 10 minutes, place 2-3 tablespoons of the filling mixture on each slice.

Spread it over the eggplant slice and then roll up into a cylinder. Repeat with all the eggplant slices.

Oil an 8-inch baking dish and coat the bottom of the dish with 1/2 cup of the marinara sauce. Place the eggplant rolls in the baking dish.

Pour the remaining sauce over the top of the eggplant rolls. Top each roll with a piece of mozzarella cheese.

Cover the dish with foil and bake in a 400-degree F oven for 30 minutes.

Let the dish rest a few minutes before serving.

Broccoli Rabe Pasta

Ingredients

3 cloves garlic, minced
1/2 teaspoon crushed red pepper
1 bunch broccoli rabe
2 tablespoons plus 1/4 teaspoon kosher or sea salt
1/2 lb ziti pasta
¼ cup extra-virgin olive oil
Freshly ground pepper, to taste
1/2 cup Parmesan cheese, grated

Directions

Trim off about 1-inch of the stems from the bottom and discard. Cut off the broccoli rabe florets and coarsely chop the leaves and remaining stems. Keep the stems and florets separate.

Bring a large pot three-fourths full of water to a boil. Add the 2 tablespoons salt and the pasta and cook until al dente.

In a large, deep frying pan over medium-high heat, warm the olive oil.

Add the garlic and crushed red pepper and sauté 1 minute.

Stir in the broccoli rabe stems, coating them with the oil. Cook for 5 minutes.

Stir in the remaining broccoli rabe florets and cook, stirring occasionally, until they soften, about 5 minutes.

Stir in the remaining 1/4 teaspoon salt and season with pepper.

When the pasta is ready, drain and place the pasta in a serving bowl. Top with the broccoli rabe and add the cheese. Mix well and serve.

Italian Garden Salad

Ingredients

Half a head of Romaine lettuce washed and torn into small pieces
1/2 of a cucumber, peeled and sliced
1/4 of a red onion, sliced thin
1 celery stalk, diced
1 carrot, shredded
1/4 cup Italian Olives

Italian Salad Dressing

Seasoning mix:

1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon sugar or sugar substitute
2 tablespoons dried oregano
1 teaspoon black pepper
1/4 teaspoon dried thyme
1 teaspoon dried basil
1 tablespoon dried parsley
1/4 teaspoon celery salt
1 1/2 tablespoons table salt

Dressing

1/4 cup red wine vinegar
1/2 cup extra-virgin olive oi
2 tablespoons seasoning mix

Directions

For the salad dressing:

Combine the ingredients for the seasoning mix in a small jar.

In a mixing bowl whisk the vinegar and 2 tablespoons of the seasoning mix together. Whisk in the olive oil.

Combine the salad ingredients together in a salad bowl Add some of the dressing and mix well.

Taste the salad to see if it needs more dressing or salt and pepper. Reserve any leftover seasoning mix and dressing for another salad.

Original source: https://jovinacooksitalian.com/2019/02/20/italian-american-classic-vegetarian-eggplant-dinner/

Brioche Bun Recipe (VIDEO)

This buttery brioche bun recipe is so fluffy and perfect for any burger or sandwich. The moment you sink your teeth into the brioche rolls you’ll fall in love! This post may contain affiliate links. Read my disclosure policy here. We are so crazy in love with these brioche buns because brioche is our favorite type…

Read More

The post Brioche Bun Recipe (VIDEO) appeared first on Simply Home Cooked.

Original source: https://simplyhomecooked.com/brioche-bun-recipe/

Croissant Sandwich

One of these days I swear I’m going to make croissants, but until then I will be constantly buying croissants to make this wonderful Croissant Sandwich Recipe! Ok. If I’m being honest, I’ve tried to make croissants a few times and never ended up with anything remotely edible. So I buy them from the bakery […]

The post Croissant Sandwich appeared first on Macheesmo.

Original source: https://www.macheesmo.com/croissant-sandwich/

Homemade Corned Beef

Every year during March, I tell myself that I’m going to make a Homemade Corned Beef Recipe because it’s probably my favorite way to prepare brisket (and yes this includes BBQ and smoked). For some reason I failed at this every year for the last four or five years. I either ran out of time […]

The post Homemade Corned Beef appeared first on Macheesmo.

Original source: https://www.macheesmo.com/homemade-corned-beef/

Easy Cheesy Rice and Beans

I originally thought of this Easy Cheesy Rice and Beans as a hearty side dish to serve with almost anything Tex-Mex, but then I realized that it’s actually delicious enough to serve as an entree! The whole rice and beans recipe comes together in one skillet which makes for easy clean up. If you are […]

The post Easy Cheesy Rice and Beans appeared first on Macheesmo.

Original source: https://www.macheesmo.com/easy-cheesy-rice-and-beans/

A Brief History of Pennsylvania Scrapple

On the surface, the grainy, pudding-like meat is a tough sell. But call it a “pâté” and give it a sear in a hot pan, and you’re in business. Scrapple has, thus far, avoided the fame and fetishization so many other regionally specific meats have experienced. But when I saw a friend excitedly Instagram a […]

The post A Brief History of Pennsylvania Scrapple appeared first on TASTE.

Original source: https://www.tastecooking.com/brief-history-pennsylvania-scrapple/

Slow Cooker Chicken Enchilada Soup

Crockpot Chicken Enchilada Soup in large white bowl

Slow Cooker Chicken Enchilada Soup is loaded with beans and veggies and is topped off with your favorite Mexican fixings. The perfect meal for a busy weeknight!

This easy soup recipe takes just a few minutes of prep and making Crockpot Shredded Chicken is pretty much effortless!

Slow cooker chicken enchilada soup in a bowl topped with tortilla strips.

Chicken Enchilada Soup Ingredients

I’m all about the quick and easy dinner options. This slow cooker chicken enchilada soup is one of our favorites, it takes just minutes to put together and is the perfect hearty meal to come home to after a long day.

There’s not much better than soup made in the slow cooker, and this enchilada soup is no exception. It’s a simple combination of chicken breasts, frozen corn, black beans, enchilada sauce, tomatoes, onions and peppers that meld together into a flavorful combination after cooking all day.

Just like in Chicken Rice Soup, the chicken goes in raw and is shredded before serving.

Chicken enchilada soup  in the crock pot slow cooker ready to serve.

Tips & Substitutions

This recipe calls for whole chicken breasts. As the chicken cooks it will become ultra tender and simply needs to be shredded with two forks into bite sized pieces prior to serving. This recipe is written for a milder soup.

If you prefer a soup with more spice, you can use a spicy enchilada sauce or swap out the standard canned tomatoes with a can of hot and spicy Mexican style tomatoes. Sometimes I use pinto beans instead of black beans for a little variety, and if you don’t have a red bell pepper, a green one works just as well.

This cooks all day in the slow cooker but of course can be made on the stove top the same way I make my Chicken Tortilla Soup.

Bowls of easy Chicken Enchilada Soup loaded with beans and veggies

Chicken Enchilada Soup Toppings & Fixings

My family’s favorite part about this slow cooker chicken enchilada soup is the toppings! I like to put out bowls of toppings so that everyone can make their own creations. Tortilla strips are a must have for this dish, other great options are shredded cheese, sour cream, chopped cilantro, diced avocado and sliced olives.

This soup has all the flavors of chicken enchiladas with a fraction of the prep time. I always keep the ingredients on hand for busy days when I know I won’t have a lot of time to cook dinner. This recipe is a hit with kids and adults alike, and is sure to become a part of your regular dinner rotation!

Additional Slow Cooker Soups You’ll Enjoy
  • Slow Cooker French Onion Soup
  • Slow Cooker Chicken Pot Pie Soup
  • Crockpot Chicken Noodle Soup
  • Slow Cooker Cabbage Soup
  • Crock Pot Ham and Bean Soup

Slow Cooker Chicken Enchilada Soup

This slow cooker chicken enchilada soup is loaded with beans and veggies and is topped off with your favorite Mexican fixings. The perfect meal for a busy weeknight!

  • 1 pound boneless skinless chicken breasts
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1 1/2 cups frozen corn kernels
  • 1 15 ounce can black beans (rinsed and drained)
  • 1/2 cup finely diced onion
  • 1 red bell pepper (cored seeded and finely diced)
  • 1 14.5 ounce can diced tomatoes
  • 1 10 ounce can red enchilada sauce
  • 2 cups chicken broth
  • Toppings for serving (such as tortilla strips, sour cream, chopped cilantro, diced avocado, or shredded cheese)
  1. Place the chicken breasts at the bottom of a slow cooker.
  2. Sprinkle the chili powder, cumin, salt, pepper and garlic powder over the chicken breasts.
  3. Add the corn, black beans, onion and bell pepper to the slow cooker.
  4. Pour in the tomatoes, enchilada sauce and chicken broth.
  5. Cover the slow cooker and cook on LOW for 6-8 hours or HIGH for 4 hours.
  6. Remove the top and shred the chicken breasts with two forks.
  7. Ladle into bowls and serve with your choice of toppings.

More Soup Recipes You’ll Love

Mexican Meatball Soup

 Mexican Meatball Soup loaded with seasoned beef meatballs, black beans and plenty of vegetables

Easy Hamburger Soup

Easy Hamburger Soup with assorted vegetables in white single serving bowl

Beef Noodle Soup

 braised tender beef and Egg Noodle Soup with vegetables, and egg noodles in large pot

This slow cooker Chicken Enchilada Soup is loaded with beans and veggies and is topped off with your favorite Mexican fixings. The perfect meal for a busy weeknight!
This slow cooker Chicken Enchilada Soup is loaded with beans and veggies and is topped off with your favorite Mexican fixings. The perfect meal for a busy weeknight!

Original source: https://www.spendwithpennies.com/slow-cooker-chicken-enchilada-soup/