Clean Out The Veggie Bin Chicken Stoup

This is another of my ‘How-To’ Slow Cooker inventions rather than a recipe.
I had green beans, carrots and zucchini that I didn’t use last weekend and I’ll be gone this weekend so I figured I better do something with them or I’ll be throwing them away (except the carrots would have been fine). I hate to waste my Farmer’s Market veggies. I had three boneless skinless chicken breast in the freezer so I took them out first thing in the morning. They were still partially frozen before I left for work but that’s okay. I put them in the crock pot, sliced the carrots and the zucchini; cut the tips off the green beans and cut them in half. Everyone into the cauldron. I sprinkled about 1-2 teaspoons of herbes de provence over the top. Then I grabbed a jar of the tomatoes I canned at summertime. If you [probably don’t] remember I put a clove of garlic and quartered onion in the bottom of the jars before adding the tomatoes (thank you for the idea Tonopah Rob). The ‘How To’ is in my Food Porn Blog 6-13-11. Anyhow, I added the jar of tomatoes, juice and all, and popped the lid on. When I got home from work the kitchen smelled amazing. I would put this in the category of what Rachel Ray calls *stoup*. That’s kind of a cross between a stew and a soup. It would have been good with some crusty bread on the side, which I happen to have in the freezer but I didn’t remember it until just now.
This rates high on the Health-O-Meter because it’s just chicken, veggies and spices. No added fat, no added sodium, no starch - although I would have thrown in a potato if there would have been one in the bin. :wink:

Easy Schmeasy Chicken Enchiladas

1 can (10 ¾ oz) Campbell’s Cream of Chicken Soup (Regular or Healthier versions) ½ cup sour cream (Regular or Light) 1 cup Pace Picante Sauce (I use Original but you could sub Mild or Spicy) 2 tsp. chili powder 2 cups shredded cooked chicken (I use the breast meat of one rotisserie chicken from Sam’s/Costco) ½ cup shredded cheese (I use Kraft Mexican 4 Cheese but you could use Monterey Jack or Low Fat Cheese) 6 flour tortillas.

Heat oven to 350°; spray baking pan with Pam. Mix soup, sour cream, Pace Picante Sauce and chili power together. In separate bowl mix 1 cup of the soup mixture with the chicken and cheese. Put 6 tortillas in the pan, divide chicken mixture between the tortillas spreading it down the center. Fold in one side, then the other, then turn seam side down in the pan. Spread remaining soup mixture over the top. Cover with foil and bake 40 minutes until cheese starts to bubble around the edges. Eat as is or garnish with chopped tomato and sliced green onion. Paul likes to add a dollop of sour cream.

~Source - once upon a time it was probably a Campbell’s Soup recipe in a magazine.

Patti’s Notes: Paul thinks its better reheated the next day. 

Health-O-Meter: Depends. You can make it diet friendly or fully loaded. If you lighten it up, I recommend low fat cheese, not fat free. Fat free cheese tends to turn to a plastic like substance when melted (IMO - YMMV). 

Easy Meter: Easy Schmeasy.