For us, it’s definitely filled with family and food!
Life is so crazy during the week, that I aim for as “stress-free” a Sunday as possible, which brings me to “Slow Cooker Sunday”. That big pot is a metaphor for a lazy Sunday afternoon if I ever saw one!
After church, we usually have a nice breakfast, then hit the beach or just come home and chill. Somewhere in there I begin to think about my week ahead and make my meal plan. This week, after perusing Pinterest a bit, I decided to try making Chicken Tortilla Soup in the Crock-Pot (which came out SO great, I might add).
A little Slow Cooker Sunday trivia: I was always curious what the difference was between a slow cooker and a Crock-Pot. Turns out that Crock-Pot is just a brand name (like Kleenex is for tissue). Go figure! I learned something new today (thanks, Google).
Moving right along…
Being that Sunday is also meal prep day to get things ready for the week ahead, the kitchen is a busy place (During the week I generally avoid cooking like it’s the plague) and often whatever I make in the Crock-Pot/slow cooker is about to do double duty and furnish multiple meals.
If I’m ULTRA-organized, I have in mind what I want to make way before Sunday afternoon, so I don’t have go make a special trip to the store on my “day of rest”. And if I’m REALLY on point, I’ll get my Crock-Pot going before leaving for church in the morning, so all we come home to is the wafting aroma of dinner. Honestly, that doesn’t always happen, but oh well.
Anyway, I thought this one came out pretty good so I’ll share the recipe with you here. I like not-too-spicy, so feel free to improvise. It’s soup, so generally, you can’t go wrong. Have fun, and if you try it, I’d love to hear how yours came out (leave a comment here, or on the Facebook page). :)
Slow Cooker Sunday: Chicken Tortilla Soup
- 1 pound boneless, skinless chicken breasts (I used leftover Costco Rotisserie Chicken)
- 1 small onion, diced
- 12 oz. frozen corn
- 15 oz. can reduced sodium black beans, rinsed and drained
- 8-ounce can tomato paste (tomato sauce is fine, too)
- 2 10 oz. cans of Ro-Tel Original Mile Diced Tomatoes & Green Chilies
- 1 oz. taco seasoning (low sodium, if possible)
- 32 oz. chicken broth (low sodium)
- 3-4 soft corn tortillas, cut into strips
- Toppings: avocado slices, shredded cheese (Mexican blend), chopped cilantro and lime wedges, if desired
- Place all soup ingredients into the slow cooker and combine (tip: shred chicken as much as possible before placing into pot to save having to do it later).
- Cover and cook for 4 hours on high or 8 hours on low.
- During last 30 min, add the corn tortilla strips (you can use crispy ones later as a topping if you wish).
- Remove the chicken and shred any big pieces.
- Return the shredded chicken to the slow cooker and mix well.
- Serve in bowls and garnish with toppings.
Notice my recipe doesn’t list any nutrition facts? That’s because I haven’t the slightest idea, LOL – I combined several recipes from Pinterest and other sites, so honestly, who knows? All I know is I looked for something easy and fast and that contained ingredients that my son and I would like. :) And it came out delish! Just watch your portion size, and your sodium level, I’d say. For example, the taco seasoning can probably be replicated without using a store-packaged product.
We just ate up our soup and loved every bite!
To give my all my sources credit, here is a list of lots of my favorite sites where I often go for ideas, and who have great chicken tortilla soup ideas.
Enjoy, and have a great week! Until next Slow Cooker Sunday…
P.S. One of our favorite ways to eat the leftovers is with tortilla chips, either crushed inside the soup as a topping, or as a nacho “scooper”. YUM!
P.P.S. We had LOTS of leftovers. I should probably half my recipe next time. :)