Rainy days call for chicken enchilada soup; get your crunch with these cauliflower ranch chips.


By JULIE BRINKLEY


Nothing screams comfort on a cold, rainy day like a hot bowl of soup.


This recipe for chicken enchilada soup is super easy because it’s made in the crockpot and it won’t wreck your diet since there are none of those starchy veggies in so many other recipes.


And if you need a little crunch, keep scrolling for a simple way to make cauliflower ranch chips.

CROCKPOT CHICKEN ENCHILADA SOUP


41 ounces (2.56 lbs.) boneless skinless chicken breasts


2 cups low sodium chicken broth


10 oz. can red enchilada sauce


14 oz. can fire-roasted diced tomatoes, with juice


4-oz. diced green chilies

1 ¾ cups Rotel


1 clove garlic, minced


1 cup green onion, diced


1 tsp. ground cumin


½ tsp. salt


6 ounces low fat cheddar cheese

HOW TO MAKE IT


Add all ingredients to crockpot and cook on low for 6-8 hours or on high for 3-4.


Garnish with 1-oz. cheese per serving.


Makes approximately six 1 ½-cup servings.

CAULIFLOWER RANCH CHIPS


1 cup grated parmesan cheese


1 cup grated raw cauliflower


½ tsp parsley


½ tsp basil

½ tsp dill


½ tsp chives


½ tsp garlic powder


½ tsp onion powder


½ tsp pepper

HOW TO MAKE IT


Preheat oven to 450 degrees; add all ingredients to a bowl.


Line a baking sheet with parchment paper and place one tbsp. of mixture on prepared baking sheets, about one-inch apart, bake 5-7 minutes.


Remove and turn cauliflower chips over and bake an additional 5-7 minutes.