These past few days I have concentrated more on meal planning, and thinking a week ahead for dinners. This helps in using what we have in the deep freeze, especially as I make more freezer meals and fill it up!
When I make crock-pot meals, I usually don't start cooking them until around noon. I try to prep the crock-pot ingredients (chopping) the night before. It makes it easier to throw together.
Crock Pot Chicken Tortilla Soup
- 6 cups of low-sodium chicken broth (or vegetable broth)
- 1 cup canned crushed tomatoes (I only found this in large cans.)
- 1 7-ounce can tomatillo salsa verde
- 3 TBSP tomato paste
- 2 (15 oz) cans black beans
- 3 boneless, skinless chicken breasts
- 4 small corn tortillas, torn or cut into small pieces
- 2 small onions (approx 2 cups)
- 2 jalapenos (seeds and veins removed)
- 1 large bell pepper
- juice of a fresh lime
- 2-4 TBSP fresh cilantro
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp cumin
- pepper, to taste
- salt, to taste
- shredded Mexican cheese blend
- crunchy tortilla chips
- Get out the big crock-pot.
- Add the chicken broth, crushed tomatoes, salsa verde, tomato paste, pepper and spices to the crock pot and mix together.
- Add the chicken, onions, peppers, and tortilla pieces.
- The soup will cook either 6 hours on high or 10 hours on Low. During the last hour or two, add the lime juice and cilantro.
- Dish into bowls and add cheese, crushed up tortilla chips, avocado, anything else you want! Serve with Sweet Corn Cakes.