Chicken Enchilada Soup {Crock-Pot/Slow-Cooker} {Gluten Free}

I've been on a bit of a soup kick lately.  The past 6 nights I've made 4 different soups; we had Broccoli Cheese Soup, Black Bean Soup, Parmesan Basil Tomato Soup, and this Crock-Pot Chicken Enchilada Soup.  

I may have overdosed my family on soup for awhile, but I had to take advantage the 60 and 70 degree weather we are finally seeing here in Arizona.  It's not every day we get to put a jacket on and enjoy some briskness in the air.   

Alright, time to talk about this crock-pot/slow-cooker Chicken Enchilada Soup.  It's so yummy, healthy, and super easy to make.  This soup is perfect for a busy weeknight meal; I threw all of the ingredients in the crock-pot before work, and came home to deliciousness.  

Can I just say I LOVE walking into the house to the smell of food cooking in the crock-pot?  It pretty much calms my soul b/c I don't have to stress about dinner, and it energizes me at the same time b/c I can love on the kiddos and get so much more done with the crock-pot doing all of the work for dinner.  

Basically, this Crock-Pot Chicken Enchilada Soup  is the best!  I'm a big fan. 

Chicken Enchilada Soup {Crock-Pot}
Recipe: Alohamora slightly adapted from The Skinnytaste Cookbook
Active Time: 12 minutes
Inactive Time: 4-10 hours
Servings: 6-8

Ingredients: 
1/2 c. onion, diced
3 cloves garlic, minced
3 c. chicken broth *
1 (8oz) can tomato sauce
1 chipotle chile pepper in adobo sauce, diced
1/2 tsp dried cilantro (you can use fresh or more dried cilantro if you love it)
1 (15oz) can black beans, rinsed and drained
1 (14.5oz) can diced tomatoes
1/2 (16oz) bag (about 1 cup) of frozen roasted corn kernels (regular corn kernels works too)
1 tsp cumin, ground
1/2 tsp dried oregano
1 lb or 2 chicken breasts (can be frozen)

Optional Toppings: 
shredded cheddar cheese, chopped green onions, chopped fresh cilantro, sliced avocado and/or plain Greek yogurt

*Read label to be sure it is GF (gluten free)

Directions:  

1. Add all of the soup ingredients (not toppings) to the crock-pot in the order listed.
2. Cover and cook the soup on low for 4-10 hours.  If you only have 4 hours and the chicken is frozen you should cook the soup on high.  
3. Using 2 forks shred the chicken breasts and stir everything together. 
4. Serve the soup straight from the crock-pot and enjoy with the toppings of your choice. Easily a dairy free dinner as long as you don't add cheese or Greek yogurt on top.  
5. Enjoy! 
6. Store leftovers in a covered dish in the refrigerator.  

Happy Healthy Slow-Cooker/Crock-Pot Chicken Enchilada Soup eating! 

Pumpkin Chili {Quck, Easy, 30 MInute Meal}

This 30 Minute Pumpkin Chili came about in a happy surprise.  I wanted to make chili with the bison I had defrosted, and was planning to make my quick and easy Skillet Chili.  However, I was missing a few crucial ingredients, so I created this delicious Pumpkin Chili.

This Pumpkin Chili is creamy, delicious, and a hearty comfort food even the non-pumpkin fans will enjoy (and they may not even know pumpkin is an ingredient).  This chili is simple to make and the perfect dinner Halloween night whether you are staying in or going to a party.   

Pumpkin Chili

Recipe: Alohamora
Active Time: 30 minutes
Inactive Time: 0 minutes
Servings: 4-6

Ingredients: 
1 tsp olive oil
1 lb ground beef, ground bison, or ground turkey
1/4 c. onion, diced
2 cloves garlic, minced  
1 c. corn, frozen
1 bell pepper, diced
1 (15oz) can kidney beans, rinsed and drained
1 (15 oz) can tomatoes, diced
3/4 c. pumpkin puree
1 1/2 Tbsp chili powder* (this is mild flavoring, add more for more spice)

1/2 tsp cumin
1 Tbsp brown sugar
3 Tbsp ketchup
Optional Toppings: plain Greek yogurt/sour cream, shredded cheddar cheese, diced green onions
*check for gluten free

Directions: 

1. In a large pan brown the meat with the olive oil, garlic, and onion.  I've used beef, bison, or ground turkey; all of them are delicious.  
2. When the onions are soft and the meat cooked thoroughly add the remaining ingredients.  Stir to combine everything and let the chili cook and simmer for at least 10 minutes on medium to low heat.  You can let it simmer at this point for as long or little as you want.  
3. Top the pumpkin chili with cheese, Greek yogurt,or green onions right in the pan or wait to add to individual serving bowls. You can serve the chili with cornbread (this is the best recipe ever) or tortilla chips.  This thick skillet Pumpkin Chili is a great dish for a weeknight meal, bring to a potluck party, or to enjoy any time you want a healthy hearty meal. It's just delicious!
4. You can also brown the meat with the onions and garlic and then toss everything in the crock-pot and let it cook on low for as long as you want/need.
5. Enjoy!
6. Store leftovers in the refrigerator. 

Happy speedy Pumpkin Chili making and delicious Pumpkin Chili eating,

Sweet and Spicy Skillet Chili {Gluten Free}

It's still 100+ degrees outside, but I am dreaming of Fall.  I'm dreaming of pumpkins, winter squash, cool weather, chili, football, and more.  

I didn't think my husband would be a fan of me turning the AC down to 60 degrees so I can put on jeans and a vest, so I thought making chili would be the next best way for me to feel like Fall has arrived.

I've always been a crock-pot chili person, but lately getting organized for dinner in the morning has been impossible.  Therefore, I opted for this Skillet Chili I can whip up all in one pot/pan in 30 minutes.

It's sweet and spicy (unless you have pansy kiddos like me and you have to seriously tone down the spice) and has some banging flavor.  This skillet chili is thicker than your normal pot/crock-pot chili so it is perfect for topping a hot dog, or dunking tortilla chips into a bowl of it's deliciousness.

I love chili.  It's a healthy comfort food I can get behind and one that kids and adults alike enjoy.  

Sweet and Spicy Skillet Chili
Recipe: Alohamora
Active Time: 30 minutes
Inactive Time: 0 minutes
Servings: 4-6

Ingredients: 
2 tsp olive oil
1 lb ground beef
1 tsp liquid smoke
1/3 c. onion, diced
2 cloves garlic, minced  
1 c. corn, frozen
1 bell pepper, diced
1 (15oz) can kidney beans, rinsed and drained
1 (15 oz) can tomatoes, diced
1 (6oz) can tomato paste
1 Tbsp Chili powder* (this is mild flavoring, add more for more spice)
1 Tbsp ketchup
1 Tbsp brown sugar
2 tsp mustard
Optional Toppings: shredded cheddar cheese, diced green onions
*check for gluten free

Directions: 

1. In a large pan brown the meat with the olive oil and liquid smoke.
2. Add the next 4 ingredients (onion, garlic, corn, and bell pepper) and cook until the vegetables are soft. You can add the vegetables with the meat while browning if you are pressed for time. 
3. When the onions are soft add the remaining ingredients.  Stir to combine everything and let the chili cook and simmer for at least 10 minutes on medium to low heat.  You can let it simmer at this point for as long or little as you want.  
4. Top the chili with cheese and green onions right in the pan and serve. You can serve the chili with cornbread (this is the best recipe ever) or tortilla chips.  This thick Skillet Chili is great to top a hot dog or nachos or eating plain.  It's just delicious!. 
5. Enjoy!
6. Store leftovers in the refrigerator. 

Happy Sweet and Spicy Skillet Chili in a Flash eating, and happy Fall feeling, no matter what time of year it is!

Broccoli Bacon Avocado Soup

We've had a lot of broccoli recipes as of late.  You can thank my 4 year old for that since she is still very much on a broccoli kick and requests it ALL the time.  

However, I do have a Public Service Announcement for you regarding broccoli.  You will thank me later.  

PSA: Do not eat a plethora of raw broccoli.  Stomach pain, gas, and bloating will result.  You will not be happy. 

We unfortunately had to learn that lesson the hard way.  I never knew it was no bueno, did you?

Even though my daughters latest food love did cause us immense pain at one time, I also have to thank her.  Without her constant desire to buy broccoli I would have never come up with this absolutely delicious new soup recipe.  

This Broccoli Bacon Avocado Soup is amazing!  Seriously.  Quickly and easily whip this soup up any busy weeknight for dinner.  Your kids will love the classic cheese and broccoli taste, your husband will love the bacon addition, and you will love the healthy avocados that add a depth of flavor.  

This soup is definitely a crowd pleaser, but more importantly it will have everyone in your family pleasantly gobbling it up.   

Broccoli Bacon Avocado Soup
Recipe: Alohamora
Active Time: 30 minutes
Inactive Time: 10 minutes
Servings: 6-8    

Ingredients: 

1 can (15oz) chicken broth or 2 c. if you use broth powder
1/3 c. diced onion

4 c. chopped broccoli (add as much as you want)
1/4 c. butter

2 cloves garlic, minced

1/3 c. flour
1/4 tsp salt 
1/4 tsp pepper
1/4 tsp ground mustard
2 c. milk

8 oz Monterrey Jack cheese, shredded about 1- 1 1/4 c.  

8 oz mozzarella cheese, shredded about 1- 1 1/4 c.
8 oz white cheddar cheese, shredded about 1- 1 1/4 c. 

2/3 c. bacon bits

1 Avocado, diced

Instructions: 

1. In small pot simmer covered the can of chicken broth and diced onion for about 15 minutes until the onions are soft and transparent.
2. While the chicken broth and onions are simmering I use a pair of kitchen scissors and wash and cut the broccoli in as small of pieces as you want/need for your family.
3. Put the chopped broccoli in a microwaveable bowl, add a couple tablespoons of water, cover with saran wrap, and microwave on high for 3 minutes. 
4. Over medium heat in a medium to large pot add the butter and garlic and stir until melted. When melted add the flour, salt, pepper, and ground mustard.  Stir quickly until everything is mixed in and a smooth thick mixture/paste.  
5. Add the milk to the flour mixture and stir constantly for about 5 minutes until the mixture starts to thicken.  If you are using gluten free all-purpose flour here you will need to stir it longer.   
6. Next, pour the chicken broth/onion mixture into the milk/flour mixture and stir to combine everything.
7. Then add the cheeses and stir constantly until cheese is melted. 
8. Finally, stir in the steamed broccoli and bacon bits. 
9. Top the soup, or individual bowls, with diced avocado. 
10. Enjoy! 
11. Store leftovers in the refrigerator.  

Happy not your typical soup, but amazingly delicious Broccoli Bacon Avocado Soup eating!

Cheesy Cauliflower Soup {Gluten Free}

We are big fans of soup here.  My kiddos ask for soup at least once a week if not more even when it is 90 degrees out.  My daughter even asked for soup for her birthday meal.  

Lately, we have fallen in love with this Cheesy Cauliflower Soup.  We love that this soup is creamy, but it isn't heavy.  We love that this soup is healthy and full of delicious flavor.  We love the bacon and the cheese in the soup, and we love the carrots and cauliflower in every bite.  We love this soup!  

This Cheesy Cauliflower Soup is a perfect quick and easy dinner no matter the weather.  Enjoy and love this soup as much as we do! 

Cheesy Cauliflower Soup
Recipe: Alohamora adapted from ThePioneerWoman
Active Time: 35 minutes
Inactive Time: 15 minutes
Servings: 6-8

Ingredients: 
1 tsp olive oil
3/4 c. onion, diced
3 cloves garlic, minced
4 c. cauliflower cut in small florets, or 1 head
1 c. carrots, shredded or finely diced
1/4 tsp pepper
4 c. chicken broth
1 tsp parsley, dried or fresh
1 Tbsp corn starch
2-3 Tbsp cold water
1 1/2 c. milk
1/4-1/2 c. bacon bits
3/4 c. plain Greek yogurt
2 c. cheddar cheese, shredded

Optional Toppings: Green onions, cheese, bacon, parsley

Directions: 

1. Heat the oil in a large pot over medium heat. 
2. Add the onion and garlic to the pot and cook it until the onions are soft and translucent. 
3. Add the cauliflower and carrots to the pot and cook about 5 minutes until the cauliflower is golden brown. 
4. Add the pepper and the chicken broth to the pot and simmer for 10-20 minutes. 
5. Using an immersion blender or blender slightly puree the soup.  I like the soup to have small bits of carrot and cauliflower, but you can puree it until it reaches your desired consistency. 
6. Add the parsley to the soup and stir. 
7. In a small mug or bowl mix the corn starch and cold water together until it is slightly thickened. 
8. Add the cornstarch mixture to the soup pot and cook it for 3-5 minutes. 
9. Add the milk to the pot and cook for 3-5 minutes. 
10. Add the bacon bit to the soup and simmer the soup for 7-10 minutes. 
11. Add the Greek yogurt and cheese to the soup and stir until it is melted and combined. 
12. Remove the soup from the heat and serve. 
13. Add whichever toppings you prefer. Green onions and cheese are my favorite.
14. Enjoy!
15. Store leftovers in the refrigerator. 

Happy Cheesy Cauliflower Soup eating no matter the time of year or season. 

  

Southwestern Chicken Chipotle Soup {Healthy} {Gluten Free}

It was cold and rainy here in Arizona the other day; that happens every once in a blue moon.  However, when it actually feels cold and actually feeling like winter I am all about making soup.  Though, to be honest we eat soup year round.  The kids love soup, and I love good healthy meals. 

On this once in a blue moon cold spell I quickly made this healthy Southwestern Chicken Chipotle Soup and  we all LOVE it.  It has great flavor, and the perfect amount of spice.  

This soup is diet friendly, easy to make, slightly creamy, full of flavor, and you can make it more spicy.  It's all around delicious!

Southwestern Chicken Chipotle Soup
Recipe: Alohamora adapted from Taste of Home
Active Time: 15 minutes
Inactive Time: 25 minutes 
Servings: 4-6

Ingredients: 
1/2 Tbsp olive oil
1/2 c. red bell pepper, diced (about 1 medium pepper)
1/2 c. onion, diced
3 cloves garlic, minced
2 c. chicken broth
1 can (15 oz) pinto beans, rinsed and drained
1 can (15 oz) diced tomatoes, fire roasted, undrained
1 can (4 oz) green chilies, diced (unless green chilies are in the fire roasted tomatoes)
1 can (15 oz) corn, drained
1 chipotle pepper, minced (use canned chipotle peppers in adobe sauce)
1 tsp adobe sauce (use more if you'd like it spicy)
1/2 tsp cumin, ground
1/8 tsp black pepper, ground
1 1/2 c. cooked chicken, diced (can use rotisserie chicken)
1/2-3/4 c. cheese, shredded (cheddar, mexican, monterey jack, mozarella)
3/4 c. plain greek yogurt
Toppings: crushed tortilla chips, diced green onions, cheese, plain greek yogurt

Directions: 

1. Heat your olive oil in a large pot over medium to high heat. 
2. Add your diced red bell pepper and onion to the pot and stir them until tender. 
3. Add the rest of the ingredients except cheese and greek yogurt to the pot. Stir to combine everything and bring pot to boil.  Turn the heat down and and simmer the soup for 20 minutes uncovered. 
4. Turn heat down to low and add the cheese and greek yogurt to the soup.  Stir to mix the yogurt and cheese into the soup. 
5. Serve the soup warm and with your desired toppings.  
6. Enjoy! 
7. Store leftovers in the refrigerator. 

Happy Southwestern Chicken Chipotle Soup eating!

Secretly Skinny Cheesy Potato Soup

When I was in college we had a "Dinner Group."  This idea was, and still is I believe, pretty much the greatest thing ever for a college student.  The group consisted of 8 people and each person made dinner once every 2 weeks for everyone in the group.  Basically, you make dinner twice a month and you have a home cooked meal every Monday through Thursday evening.  Jackpot!  

Because I was part of a "Dinner Group" I ate better, healthier, was introduced to new recipes, actually cooked (b/c cooking for one is not fun) a complete meal, and my grocery bill was cheaper.  All in all, it was a win win situation.  

I had a friend in one of my Dinner Groups make the most amazing and delicious Potato Soup ever.  It was seriously amazing, and I begged him for the recipe.  He told me "No" and blankly stated it was a secret family recipe.  

I was bummed he wouldn't give me the recipe, but I didn't give up.  I kept asking him for the recipe and eventually wore him down about a year later..  However, I did have to bribe him somewhat.  He needed to use our computer and we "needed" his recipe.  I felt it was a win win for both of us.  

Ever since the first time I had this amazing Cheesy Potato Soup I have loved it, and I'm pretty sure you will too.  

However, since my college days I have tried to eat a little healthier.  Therefore, I decided I'd make a Skinnier Cheesy Potato Soup, and I'm extremely happy with it.  My kids (who requested it for lunch and dinner the next several days) loved it and I loved it.  Win-win again! 

The flavor of the soup is still the same as the good ole' college days, but it's just a tad bit healthier.

Secret Skinny Cheesy Potato Soup

Recipe: Alohamora slightly adapted from Matt C. 

Active Time: 30 minutes

Inactive Time: 0 

Servings: 6-8 people

Ingredients: 

2-3 russet potatoes, pealed and diced

1/3 c. onion, diced

(You can use 1 (20oz) pkg Simply Potatoes Diced with Onion in replace of the above two items)

2 cloves garlic, minced

1 c. carrots, shredded

1 medium cauliflower head, chopped

4 tsp chicken bouillon (or 2 cubes)

1 (8oz) box cream cheese

2 c. cheddar cheese, shredded

Directions: 

1. In a large pot or stock-pot add your potatoes, onion, garlic, and carrots.  If you want to save time peeling and dicing potatoes use one Simply Potatoes Diced package.  It's convenient and doesn't change the taste.
2. Cover the potatoes, onion, garlic and carrots with just enough water.
3. Cook on medium to high until the potatoes are tender; it should take 3-5 minutes. 
4. To blanch your cauliflower place it in a glass microwaveable bowl.  Add a couple teaspoons of water, cover the bowl with saran wrap, and microwave on high for 3 minutes.  
5. Add the cauliflower to the soup pot. 
6. Add the chicken bouillon to the pot. 
7. Using an immersion blender puree your potato soup until you reach your desired consistency.  You can also transfer the soup to a blender, place the blender lid on but remove the stopper in the lid so the heat can escape, cover the opening with a few paper towels and blend.  Return soup back to the pot if you used a blender.
8. Add the cheese, cream cheese and shredded cheese, to the soup and stir until it is melted.
9. Enjoy your soup warm and/or hot!
10. Store leftover soup in the refrigerator and reheat in the microwave.   

Happy Skinny Cheesy Potato Soup eating! 

Southwestern Butternut Squash Soup

I've told you before that I LOVE winter squash.  Spaghetti Squash, Acorn Squash, Butternut Squash are my favorites.  However, we've tried all of the weird looking ones as well.  I love squash.  The hubs is a big fan.  My daughter loves it, and my son seems to happily eat it as well.  We love squash.  

Every time I'm at the store and squash is on sale I pick some up.  I often experiment with the squash.  Sometimes my experiments (like one I did with Spaghetti Squash last weekend) aren't fabulous.  However, sometimes I try a new recipe and experiment a bit with a squash and it is most definitely a winner.  

This Southwestern Butternut Squash Soup is a winner.  It's healthy, has loads of vegetables in it, and it's a warm soup that is packed with flavor.  

To be honest I wasn't sure what to expect from my experiment, however we all (kids, myself, husband, and friends) complimented this soup, and we were all a little sad when it was all gone.   

If you are looking for a new and healthy way to use some butternut squash then give this recipe a go.

Southwestern Butternut Squash Soup
Recipe: Alohamora adapted from Food Network Magazine
Active Time: 40 minutes
Inactive Time: 1 hour
Servings: 4-6 large servings

Ingredients: 
1 butternut squash, medium
2 Tbsp olive oil
2 corn tortillas, torn into pieces
2 c. carrots, chopped
2/3 c. red onion, diced
1 can (4 oz) diced green chilies
1 clove garlic, minced
1/2 tsp salt
1/2 tsp cumin, ground
1/8 tsp black pepper
3 c. chicken broth
1 1/2 c. water
1/2-3/4 c. bacon bits, or chopped cooked bacon
Toppings (optional): tortilla chips, sour cream, diced green onions

Directions: 

1. You need to first cut and cook your butternut squash.  You can peel and dice it like I did here, or you can just cut the whole thing in half, scoop out the seeds, season the flesh side with some olive oil, salt, and pepper, and then place it cut side down on a aluminum foil lined baking dish/pan.  Bake it at 400 degrees for about 30 minutes until the skin is soft and you can squeeze it with a hot pad.  This is a step you can do earlier in the day to help make your actual meal prep time a lot faster. When your squash is done set it aside to cool.
2. Add olive oil to a large pot, Dutch oven, or stock pot and heat it over medium to high heat.  
3. Add the tortilla pieces and cook them until they are slightly brown for 2-3 minutes.  Stir them occasionally. 
4. Add the carrots, onion, green chilies, garlic, salt, cumin, and pepper to the pot.  Cook them for approximately 5 minutes until the onions soften. 
5. Add the broth and water to the pot stirring to combine everything.  
6. Toss in your butternut squash.  You can toss in the roasted diced squash, or you can use a large spoon and scoop out the insides of the squash.  You want to get as much of the flesh of the squash without the skin.  
7. Bring the soup to a boil, reduce the heat to medium low, and simmer the soup for about 30 minutes until the carrots are tender.  Your cooking time depends on how large your carrot pieces were.  
8. Remove the soup from the stove.  Using either an immersion blender or a blender to puree the soup until you reach your desired consistency.  I like mine quite smooth with chunks here or there.  If you are using a blender you will probably have to puree it in batches.  Be sure to take the small lid off the top of the blender and cover it with a paper towel.  
9. Finally, add your bacon and stir it in.  
10. Serve your soup hot/warm with tortilla chips, sour cream, and/or green onions.
11. Enjoy! 
12. Store leftovers in a covered dish in the refrigerator.  

Happy Southwestern Butternut Squash Soup eating!  Mmmm, just typing the recipe up has me craving it again.  

   

Southwest White Chili- Healthy, Easy, and Flavorful

Are you a big White Chili fan?  I love Chili in general, but there is something about White Chili that makes me love it in a different way.

I love how lite and healthy this soup is.  I love how flavorful it is; though I will say it is a different flavor from this Chili, the typical Red Goodness Chili.

This Southwest White Chili is absolutely delicious, takes about 30 minutes to make, diet friendly, and super easy to whip up especially when you use a rotisserie chicken.

Before I moved from Denver, back in 2009, I had a great friend and co-worker, Amanda, that hooked me up with this recipe.  I've been making this soup every since.  

We love it during the Fall, but also anytime throughout the year, b/c of how light, refreshing, and healthy it is.  We love dunking tortilla chips in it and topping it with creamy Monterrey Jack cheese.  

Southwest White Chili

Recipe: Alohamora slightly adapted from Amanda G.

Active Time: 20 minutes

Inactive Time: 10 minutes

Servings: 4-6

Ingredients: 

1 tsp olive oil

2 c. cooked chicken, cubed

1/2 c. onion, diced

1 c. chicken broth

1 (7oz) can green chilies, diced

1 tsp garlic powder

1/4 tsp red pepper, ground

1 tsp cumin, ground (less for less spice)

1/2 tsp oregano leaves, dried

1/4 tsp cilantro leaves, dried

1/(15oz) can white beans, rinsed and drained

1/4 c. green onions, diced

Toppings: Monterrey Jack cheese, shredded, avocado, and tortilla chips

Directions: 

1. In a large pot heat olive oil over medium heat.
2. Add chicken and onions to the pot and cook 2-3 minutes until the onions are soft and translucent.  I love using rotisserie chicken, but if your chicken is not cooked already just cook it in the pot with the onions for 5-10 minutes.
3. Stir in broth, green chilies, and spices. Simmer for 10 minutes. 
4. Stir in beans, and simmer for 2-3 minutes.  
5. Remove the soup from heat and top it with the green onions.  
6. Garnish the soup with cheese and avocado if you desire and serve it with tortilla chips.
7. Enjoy! 
8. Store leftovers in the refrigerator. 

Happy easy, healthy, and flavorful Southwest White Chili eating!  

  

Quick and Healthy Black Bean Soup

This Black Bean Soup is a healthy, filling, flavorful, and a soup you can get on the table in less than an hour.

Hello fabulous! 

This vegetarian, gluten, and dairy free (if you don't add the cheese topping obviously) dinner is downright amazing.  My toddlers love it, and we adults love it as well.  Kids and adults of all ages can't get enough of this good for you/diet friendly soup.  

Pretty much, this is a soup you should make; you'll love it as much as we do!

Black Bean Soup

Recipe: Alohamora adapted from Our Best Bites Cookbook

Active Time: 30 minutes

Inactive Time: 30 minutes

Servings: 6-8 

Ingredients: 

1/2 Tbsp olive oil

2 c. carrots, diced

1 c. onion, diced (use this trick)

4 cloves garlic, minced
2 cans (15 oz) black beans, rinsed and drained
1 can (3.5 oz) green chilies, diced
4 c. vegetable broth (can use water)
1 tsp salt
1/8 tsp black pepper
1/2 tsp chili powder (less for less spice)
1/4 tsp cumin (less for less spice)
1/2 tsp oregano leaves, dried
1 bay leaf
2 Tbsp lime juice
1 c. red bell pepper, diced (about 1 pepper)
1 c. frozen corn
Toppings: sour cream, tortilla chips, shredded cheese, etc.)

Directions: 

1. On the stove in a large pot over medium heat add your olive oil and allow the oil to heat for a few minutes.  
2. Add your carrots, onion, and garlic to the pot and saute for about 5 minutes. 
3. Add the black beans, green chilies, and vegetable broth to the pot and stir to combine everything. 
4. Add the spices (salt, pepper, chili powder, cumin, and oregano) to the pot and stir to combine it all.  
5. Add your bay leaf and let the soup simmer for about 15-20 minutes or until the carrots are tender. 
6. Remove the bay leaf from the soup and pull the pot off the stove.  
7. Using an immersion blender, seriously I absolutely love my immersion blender... such a handy appliance to have, blend/puree the soup until you reach a desired consistency.  You can also transfer the soup to a blender, place the blender lid on but remove the stopper in the lid so the heat can escape, cover the opening with a few paper towels and blend. 
8. Add the lime juice to the soup and blend with just a few more pulses to really combine/mix the lime juice in. 
9. Place your soup back on the stove over medium heat and add your red pepper and corn.  Allow your soup to simmer/cook for 3-5 more minutes until the corn is no longer cold. 
10. Enjoy your soup with quesadillas or any toppings of your choice.
11. Store leftovers in the refrigerator/fridge. 

Happy Quick and Healthy Black Bean Soup eating!  A perfect healthy Fall/Autumn, or any time of year, soup. 

Chili Goodness in the Crock-pot or on the Stove

I love chili!  I love it's heartiness, flavor, and warmth.  I love that it is full of all good healthy ingredients.  I all around love it!  

I especially love this Chili, and I don't think I'm alone on this.  I've had countless people, seriously more than I can count/recall, ask for this recipe, and now it's time I share it with you.  
You can make this homemade from scratch chili in the crock-pot and leave it all day (my preferred easy method and the flavors stew together amazingly), or you can make it on the stove and serve it in no time.  Either way, you'll be having a delicious, healthy, comfort food kids and adults will love.  

I should state that you most definitely should make this chili with this cornbread.  Best combination ever!  Is there anything better than chili and cornbread on a Fall/Autumn or Winter day?  

Chili
Recipe: Alohamora 
Active Time: 25 minutes
Inactive Time: 1 hour or however long you want. 
Servings: 8-10 

Ingredients: 
1 lb ground beef, ground turkey, or ground chicken (you can omit this for vegetarian)
1/3 c. onion, diced
2 cloves garlic, minced
1/2 tsp chipotle chili powder (optional)
2 cans (15 oz) kidney beans, rinsed and drained
1 can (15 oz) chili beans
2 cans (15 oz) pinto beans, rinsed and drained
2 cans (15 oz) tomatoes (stewed, diced, or whatever you prefer/have on hand)
2 tsp prepared mustard
1 Tbsp ketchup
2 Tbsp brown sugar
1/2 Tbsp chili powder (more if you want more kick)
Salt and pepper to taste
Optional Toppings: shredded cheese, sour cream/greek yogurt, or cornbread. 

Directions: 

1. In a large skillet cook your ground meat.
2. Add the onion, garlic, and the chipotle chili powder to the skillet.  The chipotle chili powder is optional, but I love the flavor it adds.
3. While the meat is cooking I usually start the opening of the cans process. 
4. Add the cooked meat to the crock-pot, or to a large pot on the stove over low to medium heat.
5. Add the beans and tomatoes and stir to combine everything. 
6. Add the spices, and stir to combine it.  Feel free to add more/less chili powder depending on your desired level of spiciness. 
7. Heat the chili until it is hot.  In the crock-pot I let it cook on low for several hours.  On the stove I heat it for about an hour. 
8. Enjoy it plain, with cheddar cheese, sour cream or plain greek yogurt, and/or cornbread. 
9. Store leftovers in the refrigerator. 

Happy Chili goodness eating!  So healthy, so hearty, and oh so delicious! 
     

Creamy Carrot Soup

It wasn't long after we checked-out and read Carrot Soup by John Segal that my daughter and son began asking for Carrot Soup for dinner.  

For over a week, after we started reading the book one of my kids would ask if we could have carrot soup.

I had looked at the recipe that Segal included in the book and knew I wanted to adapt it a bit to what I felt would make it even better.  Add some spices and creaminess but still keeping it healthy was the goal.

This Creamy Carrot Soup is pretty darn delicious, easy to make in the crock-pot, cheap dinner for a lot of people, and tasty whether it is hot/warm outside or cold.  It's a healthy and tasty dinner that will have your whole family enjoying every bite.   

My daughter was all smiles eating carrot soup.  My son was too busy eating to look up for a picture.  My husband had seconds and happily ate leftovers.  It's tasty and delicious!  We all love it; I'm sure you will as well.  

Creamy Carrot Soup

Recipe: Alohamora adapted from Carrot Soup

Active Time: 30 minutes

Inactive Time: 4+ hours

Servings: 8-12

Ingredients: 

2 lbs carrots, diced or shredded (baby carrots cut in thirds works great)

1 1/2 c. celery, diced (about 2 stalks)

1 c. onion, diced (about 1 medium onion)

4 c. chicken broth

2 c. water

1 tsp parsley

1/2 bay leaf

1/2 c. butter

1/2 c. flour

1- 1 1/2 c. cheddar cheese, shredded

salt and pepper to taste

Directions: 

1. In crock-pot toss your carrots, celery, onion, chicken broth, water, and spices. 
2. Cook everything in your crock-pot on low for 4-6 hours.  It can cook longer if you want to place it in the crock pot before work.
3. Remove the bay leaf. 
4. Using an immersion blender (this KitchenAid is my favorite) or a blender (make sure to leave the top open to let the heat escape but cover it with a paper towel to save your kitchen from a mess) puree the soup until it is to your desired consistency.  
5. 30 minutes before you are ready to eat prepare the roux. 
6. In a small pot over low to medium eat melt the butter. 
7. Toss your flour into the pot with the butter and stir until smooth. Remove the pot from the stove and pour it into the soup.  Stir the roux into the soup until combined. 
8. Finally add the cheese and stir to mix it in well.  I like cheddar in the soup best, but you can use Parmesan, mozzarella, or whatever you have on hand. 
9. Salt and pepper to taste.
10. Let the soup cook on low for 30 minutes now that it has the roux and cheese added. 
11. Serve soup warm, and store leftovers in the refrigerator. 
12. Enjoy! 

Happy healthy, cheap, and easy crock-pot Creamy Carrot Soup eating!