To Crock Pot Chicken Enchilada Soup

Well I had chicken that was sitting in my fridge for long enough so thought I should make something that would warm me right up for these blustery cold days that have decided to move in on us in the mid-west. I blame all those people who have been complaining that we haven’t really had a winter yet. Dang all of you.

But I guess I won’t complain too much because I PR’ed my 10K time yesterday while on my 7 mile run complete with snow-like precipitation, winds that put a little water in my eyes and the wonderful smell of cow…

I cooked this up yesterday but didn’t get to enjoy it until today (the 4-6 hours in the crock pot meant it wasn’t ready till 9ish) – it was worth the wait. I shared it at a potluck/movie watching and the others thought it was good too!  And it really did warm me right up!

This will warm you from the inside out and is healthy too boot – saying as I adapted it from Skinny Taste (:

2 tsp olive oil

1/2 cup onion, chopped

3 cloves garlic, minced

3 cups low sodium fat-free chicken broth

8 oz can tomato sauce

4.5 oz. can green chillies

15 oz can black beans, rinsed and drained

1/3 cup Grape Tomatoes diced tomatoes

2 cups frozen corn

1 tsp cumin

1/2 tsp dried oregano

2 8 oz skinless chicken breasts (16 oz total)

avocado, tortilla strips and cheese for topping


Heat oil in a saucepan over medium-low heat.

Add onion and garlic and sauté until soft, 3-4 minutes.

Slowly add the chicken broth, tomato sauce and green chillies and bring to a boil. Pour into crock pot.

To the crockpot, add drained beans, diced tomatoes, corn, cumin, oregano and stir.

Add the chicken breasts; cover and cook on low heat for 4-6 hours.

Remove chicken and shred with two forks. Add chicken back into the soup, adjust salt and cumin to taste. Serve in bowls and top with cheese of choice, tortilla stripsand avocado.



To Black Bean Quesadillas with Guac

Mexican food is one of my all time favorites, and not only does my town back home (not hometown – didn’t grow up there) boast a lot of fantastic and authentic Mexican restaurants so does my college town. There do exist hidden gems of deliciousness amongst all the corn and soy fields that make up the great Mid-West, you know the vast space between New York and Los Angeles  – there does exist places in the state of Illinois outside of Chicago – just saying.

Anyways, I wanted some quick and somewhat healthier Mexican so decided to whip me up some bb quesadillas. Great lunch choice if I do say so myself. And it is Vegan – but for you cheese lovers, go ahead and throw some cheese on there too!

So if you tummy is a rumbling at you try these out for a quick meal:



Olive Oil

1 cup black beans, rinsed and drained

1/4 cup corn, frozen

1/4 cup red bell pepper, chopped

1/8 cup onion, chopped

1 tsp. garlic/1 clove

1/4 tsp. cumin

1/4 tsp. chili powder

salt and pepper to taste

1/3 cup water

Whole Wheat wraps, flat outs or tortillas (I used a harvest wheat flat out)


Half an avocado

6 grape tomatoes

1 Tbsp. lime juice

1 tsp. garlic (I love garlic, so reduce if you are not a garlic

dash of tumeric

dash of paprika

salt and pepper to taste


Heat a little (1/2 – 1tsp) olive oil in a skillet. Add the beans, corn, red pepper, onion, garlic and spices. Let cook on medium for about 5 minutes, add water to loosen it up a bit and mash up half of your beans – to make a paste texture.

While this is cooking, prepare the guacamole by mixing everything together.

In another skillet heat up your wrap on low/medium heat – smear half of the wrap with the bean mixture – (top with cheese if preferred), close the wrap and heat on each side for 1-2 minutes until nice and golden.

Plate and eat with your guac

Simple as that – easy peasy lime squeaky