22 Apr Slow Cooker Mexican Style Soup
You see, our assignment was to figure out how to quit limpin’ along for lunch…..
Limpin’ Along for Lunch
Ever get in a lunch rut? Need new ideas for packing your kids’ or your own lunch? Are packable noontime options dwindling? Surely you’ve met the ‘What shall I pack for lunch?” question head-on with creative ideas. Please share your healthy lunch recipe – so we can swap it into our own rotation.
This one was a breeze for me as I am a HUGE fan of #cookonceeattwice and even thrice movement. As such, I always have leftovers and they become the basis for many interesting lunches. Take this Ree inspired Mexican Chicken soup, for example. This was not only dinner and lunch for a few days, it became a topping for potatoes, nachos and it even served as a mix-in for pasta. Very versatile, ya’ll. Even better, the entire family gave it a thumbs up. #almostneverhappens
Now, when I made Ree’s recipe, I didn’t have any onions or peppers in the house. Not. one. Hummm, do I not add any vegetables? Do I just forgo the entire thing? Nope–here’s the beauty of recipes-they are simply a guide. Into the slow cooker went the zucchini–the only vegetable I had in the house that day. #ithappens.
I will say that if there’s one ingredient NOT to leave it, it’s the chipolte pepper in adobo sauce. It makes the difference in this dish.
Don’t leave it out. Please. I beg of you. Let me say it again for the kids in the back…..don’t leave it out.
Slow Cooker Mexican Style Chicken Soup
Heavily inspired by Ree Drummond’s Slow Cooker Mexican Chicken Soup (click here for full recipe and video)
3 boneless, skinless whole chicken breasts
1 teaspoon chili powder
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
One 28-ounce can whole or diced tomatoes, with juice
3 cups low-sodium chicken broth (more if you like the soup more liquid)
One 15-ounce can black beans, drained and rinsed
One 10-ounce can diced tomatoes with green chiles, such as Ro*tel
1-2 zucchini, chopped
4 ounces tomato paste
1 canned chipotle pepper in adobo (I added 2 peppers)
1 lime, juiced
Fixings: avocado, sour cream, grated cheese, crushed tortilla chips and fresh cilantro leaves
Put the chicken in a slow cooker. Sprinkle on the chili powder, cumin and some salt and pepper. Add the tomatoes, chicken broth, black beans, tomatoes with chiles, tomato paste, onion, chipotle pepper and red and yellow peppers. Stir, place the lid on the slow cooker and cook for 5 hours on high or 8 hours on low.
Stir in the lime juice. Remove the chicken to a plate and use 2 forks to break it into chunks (or shred it finely). Return the chicken to the pot, taste and add more seasoning if necessary.
Serve piping hot in a bowl with avocado, sour cream, grated cheese, crushed tortilla chips and cilantro leaves on top!
Recipe courtesy of Ree Drummond
I see this soup as an anti-limping lunch for many years to come. Thanks for the inspiration, Ree!
Check out what my fellow Redux friends are making for lunch below. Please, add to the conversation–we’re always looking for new ideas.