Cold weather eats

By: 
Keith Bryant
This past weekend was  yucky outside with the weather having a hard time deciding what it wanted to do. Rain, sleet, snow all occurred right outside my door this weekend. 
 To help with the dreariness, I headed to the kitchen for a little comfort food. This time of year, it is all about soups, stews, and warm filling meals. Earlier in the week Sharon asked for chili and it was good.
 She then told me about a soup she had at work that was catered by Zupas, and asked if it was possible for me to make that. I researched the soup and came up with this recipe. 
 I thought although this has a little corn in it, a little cornbread would go perfect with this soup. I included that recipe as well.
Slow cooker chicken enchilada chili
Ingredients
3 boneless skinless chicken breasts
2 (10 ounce) cans red enchilada sauce
1 (10 ounce) can green enchilada sauce
1 (10.75 ounce) can cream of chicken soup
1 (10 ounce) can Rotel tomatoes with green chilis (I used original)
1 (15 ounce) can black beans (rinsed and drained)
1 (15 ounce) can sweet corn (drained)
1 green bell pepper (diced)
1 red bell pepper (diced)
1/2 cup diced onion
2 Tablespoons chili powder
1 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 cup shredded sharp cheddar cheese
1/2 cup sour cream
1 1/2 cups milk
1/2 cup sour cream- optional topping
1 cup shredded cheddar cheese – optional topping
1 cup tortilla strips- optional topping
Directions: 
 Spray a large slow cooker with non-stick cooking spray.
 Add the first 15 ingredients to the slow cooker (from the chicken through the salt) and let cook on low for 6-8 hours or until chicken is fully cooked.
 Remove chicken from slow cooker and add in cheese, sour, cream, and milk (as much or as little as you prefer).
 Shred the chicken with two forks and return to slow cooker.
 Let soup cook on low for 15-20 minutes or until cheese is melted and soup has reached desired thickness.
 Serve topped with sour cream, shredded cheese, and tortilla strips if desired.
Buttermilk Corn Bread
Ingredients
1/2 cup butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt
Directions
 Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
 Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
 Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

 

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Weiser, ID 83672
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