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Heartwarming Chickadilla Soup

Today’s post is a special post! My good friend Dawn from Spatulas On Parade and I stuck our heads together and came up with a new idea. I personally get so many questions about leaving ingredients out of recipes and complaints like “Oh why do you use this and that ingredient, I don’t like it”! Well, just because there are some ingredients in a recipe you don’t like or don’t have at home, doesn’t mean, you can’t take the base recipe and turn it into your very own!
I always say in my posts to make it your very own with only putting in the ingredients you like!

So for this Chickadilla Soup we took a recipe out of a magazine and turned it into one that we really like with ingredients we have at home. This here is my version of it, later on I will show you Dawn’s. You will see two totally different results, both made from the same recipe base! Oh and at the very end of this post, I will show you the ingredients the original called for! Now it’s your turn, to make this YOUR very own chickadilla soup :)

chickadilla soup recipe

Heartwarming Chickadilla Soup
Author: 
Recipe type: Dinner
 
What you need
  • 1 lbs chicken
  • 1 28 oz. can diced tomatoes with peppers and onions
  • 10 oz mild enchilada sauce
  • 1 green bell pepper, diced
  • 2 jalapeno peppers, seeded and diced
  • 4 cups chicken broth
  • 1 15oz. can black beans
  • 2 cups frozen corn
  • 1 onion chopped
  • ½ cup tomato paste
  • 1 tsp chili powder and salt
  • ½ tsp black pepper
  • 8 oz. shredded cheese, divided
  • 1 cup cilantro, chopped
How you make it
  1. Put all ingredients besides the cheese and the cilantro into your crockpot and stir until well combined
  2. Add 4 oz. of the shredded cheese and stir in
  3. Cook on low for 6-8 hours
  4. Take out the chicken, shred it and put back into the soup to stir
  5. Place in bowls and top with remaining cheese and cilantro

And here is Dawn’s very own version of this Chickadilla Soup
(you can click the image to go to the recipe)

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The original called for these ingredients: 1 lb chicken 30 oz diced tomatoes 10 oz mild enchilada sauce 4 oz chopped green chilies 1 qt chicken broth 2 15oz cans black or pinto beans 10 oz frozen corn 1/2 med. onion chopped 1 tsp fresh cilantro 1 tsp cumin, chili powder and salt 1/2 tsp black pepper

So you see, I left some ingredients out and added some that I knew would go great with the rest!
Happy Cooking :)

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Comments

  1. Hot, spicy and delicious! What more could you ask for? This is a perfect soup no matter what time of the year.

  2. I loved doing this, it was fun to do with someone and see what we did different. I am always finding recipes and changing them but to actually see how someone else did it was fun. I often wonder what others do. Now I know 😉

  3. I like both these recipes. All soup,recipes turn out differently almost every time. Thanks for sharing. I’m ready for some tasty soup.

    Wishes for tasty dishes,
    Linda @ Tumbleweed Contessa

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