Post by Loupy on Mar 16, 2017 17:14:46 GMT -7
EASY CHEESY FIESTA CHOWDER (THM:S, low carb, gluten/egg/nut free)
From: Briana Thomas @ www.briana-thomas.com/
The inspiration for this Easy Cheesy Fiesta Chowder came from a video that was floating around Facebook several months ago. You know, the typical: crockpot + convenience food ingredients = one pot wonder. This version takes convenient (yet healthy) ingredients that you probably already have on hand. It doesn’t dirty any extra dishes, and it makes a huge crockpot full of yummy soup. Literally, the only prep work needed is slicing some olives, and if you happen to buy pre-sliced olives, that’s taken care of for you. I wanted to put some chopped onion in the soup, but then I was like, “Why bother? Use garlic powder and keep this insanely easy.” I’m all about using fresh ingredients and all that, but sometimes you need supper in a pinch, and this recipe is for such a time.
Serves: 14
INGREDIENTS
3 lb. chicken breast
2 tsp. each cilantro, dill weed
1½ tsp. each chili powder, cumin, garlic powder, paprika
-
4 c. chicken broth
3 c. shredded cheddar cheese
1 c. heavy whipping cream
1 14.5-oz. can diced tomatoes
1 6-oz. can black olives, drained and sliced
1 c. frozen green peas
Salt, to taste
INSTRUCTIONS
Cook the chicken breasts and spices in a large crockpot (at least a 6-qt. crockpot) on high for 2 hours or until the chicken is cooked through (this will take longer if the chicken is frozen).
Shred the chicken in the crockpot using two forks.
Don't drain the broth.
Add the rest of the ingredients, stir, and cook on high for an hour or until the soup is hot and the cheese is melted.
Stir and serve.
From: Briana Thomas @ www.briana-thomas.com/
The inspiration for this Easy Cheesy Fiesta Chowder came from a video that was floating around Facebook several months ago. You know, the typical: crockpot + convenience food ingredients = one pot wonder. This version takes convenient (yet healthy) ingredients that you probably already have on hand. It doesn’t dirty any extra dishes, and it makes a huge crockpot full of yummy soup. Literally, the only prep work needed is slicing some olives, and if you happen to buy pre-sliced olives, that’s taken care of for you. I wanted to put some chopped onion in the soup, but then I was like, “Why bother? Use garlic powder and keep this insanely easy.” I’m all about using fresh ingredients and all that, but sometimes you need supper in a pinch, and this recipe is for such a time.
Serves: 14
INGREDIENTS
3 lb. chicken breast
2 tsp. each cilantro, dill weed
1½ tsp. each chili powder, cumin, garlic powder, paprika
-
4 c. chicken broth
3 c. shredded cheddar cheese
1 c. heavy whipping cream
1 14.5-oz. can diced tomatoes
1 6-oz. can black olives, drained and sliced
1 c. frozen green peas
Salt, to taste
INSTRUCTIONS
Cook the chicken breasts and spices in a large crockpot (at least a 6-qt. crockpot) on high for 2 hours or until the chicken is cooked through (this will take longer if the chicken is frozen).
Shred the chicken in the crockpot using two forks.
Don't drain the broth.
Add the rest of the ingredients, stir, and cook on high for an hour or until the soup is hot and the cheese is melted.
Stir and serve.
