If you’re looking for an upscale appetizer or snack, here’s a recipe for you! These sweet potato fries have a spicy-sweet kick on their own. Combing them with avocado coriander dip elevates their flavor to a whole new level. You’re sure to love this tasty and healthy duo!
This south-of-the-border-style soup is definitely one of our favorites! It’s creamy, just a little spicy, and simply delicious. The essential oils really round out the ethnic flavor. Who doesn’t appreciate an easy, slow-cooker meal on a busy day? You’ll absolutely love this soup!
1 lb. boneless, skinless chicken thighs or breasts
2 cups chicken broth or stock
8 oz. cream cheese, softened
1 can (10 oz.) green enchilada sauce
1 can (15 oz.) white beans
3 cans (15 oz. each) black beans
2 cans (4 oz. each) diced, fire-roasted, green chilies
1 can (10 oz.) diced tomatoes (optional)
4 tsp. ground chili powder
1 tsp. salt
3/4 tsp. paprika
2 drops cumin essential oil
2 drops cilantro essential oil
1 drop black pepper essential oil
Toppings: cheese, sour cream, fresh lime, cilantro, etc.
Place the chicken, chicken broth, enchilada sauce, beans, green chilies, diced tomatoes, seasonings, and essential oils* into a slow cooker. Stir the ingredients together, and cook on high for 3–5 hours or on low for 5–7 hours.
Remove the chicken from the slow cooker and shred it using a couple of forks or a hand beater.
Soften the cream cheese slightly in the microwave. Spoon small chunks into the slow cooker and stir it in. (*For stronger seasoning, stir in the essential oils at this point.)
Return the shredded chicken to the slow cooker, cover, and cook for 30 minutes more, or until the cream cheese melts in.
Scoop the soup into bowls, top with sour cream, cheese, lime juice, cilantro, or anything else you desire.