Recipe for Crock Pot Chicken Enchilada Chowder - As if you could make this soup any easier, here’s a little time saving trick I use to shred the chicken. Once you have your warm cooked chicken, simply place it in a bowl, and with a hand mixer beat the heck out of it. It surprisingly shreds with ease in under 30 seconds. You will never shred chicken by hand again.
Ribollita: 1-2 tbsp olive oil 1 sweet yellow onion, diced 2 carrots, diced 3 oz of pancetta, chopped 4 cloves of garlic, minced Sea salt and freshly cracked pepper, to taste 1 tbsp tomato paste 1 14 oz can of diced tomatoes, with juice 2-3 cups of fresh kale, chopped 1 15 oz can of white cannellini beans, drained and rinsed 1 tsp dried basil 1 tsp dried oregano 6 cups of chicken
Chicken Tortilla Soup | The Pioneer Woman Cooks | Ree Drummond | I have made this multiple times and I LOVE it!!! You have to add the extras at the end. Our favorites are avocados, cheese, and the tortilla strips, which I forgot at the store today, so we will be using tortilla chips instead.