What a long, horrible day. I am a chronic migraine sufferer and have been since middle school. After they put me in the emergency room this year, I finally made an appointment with a great neurologist who specializes in migraines and he put me on some preventative medication that has helped tremendously. And I had to give up caffeine, which was devastating to this coffee addict! I’ve also been seeing a chiropractor once a week to help with the stress on my neck and shoulders–a lot of my migraines start with the tension in that area.
Crockpot Comfort November 5, 2009
Still, a few times a month I still get migraines, I don’t think you can ever truly be rid of them. Things like stress or weather are my main triggers. Today one hit me sooo hard. It was a miserable day. I couldn’t concentrate, all I wanted to do was go home and sleep. Unfortunately, I had to keep working, I’m not one to call in sick.
Not only that, I knew I would have to do a blog post tonight, and I needed a recipe. Which meant I had to make something for dinner. So on my lunch break, I ran home, and threw this in the crockpot. Whoever invented that wonderful appliance deserves a throne. Seriously. Some days there is just nothing better than a crockpot.
I followed the directions on this one. It’s nothing fancy, just comfy, warm soup. It’s not spicy as is, but you could turn up the heat by adding jalepenos instead of red peppers, or using a spicier enchilada sauce than I did. I’ve also seen versions of this with nacho cheese condensed soup instead of cream of chicken, and it’s wonderful like that.
Chicken Enchilada Soup
1 can Black Beans, rinsed and drained
1 can diced tomatoes (I used fire roasted but I don’t think it made a difference here)
1 10 oz package frozen corn
1/2 onion, chopped
1 red bell pepper, chopped
1 can enchilada sauce
1 can condensed cream of chicken soup
1 1/2 cup milk (Ours was spoiled, ugh, but I had 3/4 pint of heavy cream so I used that instead)
2 whole chicken breasts
1 cup pepper jack cheese, shredded
In Crockpot, combine all ingredients. Cook for 3-4 hours on high or 6-8 on low.
Remove chicken and shred. Put back in soup.
Serve with cheese on top.
Also good with sour cream, cilantro, and tortilla chips.
Note: This makes a ton–I kept some in the fridge for the next few lunches, and then packed the rest in individual freezer containers. Who needs Stouffer’s when you can make your own microwaveable meal?