Today was another one of those cold and rainy winter days. We got home from vacation late last night. After getting the kids to bed, it was so nice to be able to reach into the freezer and pull out a pre-assembled crockpot kit to thaw overnight for lunch tomorrow!
Given that we had just got back in town, we hadn’t been to the grocery store yet. But we were still able to get a hot lunch on the table as we were getting settled back into our normal routine. After breakfast, I simply dumped the ziplock bag into the crockpot and then proceeded to work on the pile of laundry. It was nice to have something light after we ate out at restaurants and buffets for the prior week. And even better than that – it was a fix it and forget it meal!
Give this delicious crockpot meal a try! You’re family is sure to love it!
INGREDIENTS:
2 chicken boneless skinless breasts
2 cans of Ro-Tel
1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can corn, rinsed and drained
1 onion, chopped
2 cans low sodium chicken broth
1 Tbsp garlic powder
1 TbSP chile powder
1 Tbsp ground Cumin
1 Tbsp dried cilantro
Garnish with: Tortilla chips, sour cream shredded cheddar and jalapenos (optional)
MAKE TODAY INSTRUCTIONS:
- Put chopped onions, cans of beans, Ro-Tel, Corn, Chicken broth, water, and spices in crockpot and stir to mix.
- Put chicken breasts on top of mixture and make sure they are submerged in the liquid.
- Cook on high for 3-4 hours or low for 6-7 hours or until the chicken is done.
- Before serving, remove the chicken breasts from the soup and shred.
- Return the chicken to the crockpot, stir and serve into bowls. Top with sour cream, cheese, chips and jalapenos (optional).
FREEZER PREP INSTRUCTIONS:
- Label a ziplock bag – Chicken Tortilla Soup. Add two cans of chicken broth. Cook on high for 3 to 4 hours or low 6-7 hours.
- Put raw chicken, chopped onions, cans of beans, Ro-Tel, Corn and spices in the ziplock bag.
- Lay it flat and freeze it.
- The night before you plan to serve, pull it out of the freezer to thaw in the refrigerator overnight.
- Pour two cans of chicken broth and the ziplock bag into the crockpot and let it cook for 3-4 hours on high or 6-7 hours on low.
- Before serving, remove the chicken breasts from the soup and shred.
- Return the chicken to the crockpot, stir and serve into bowls. Top with sour cream, cheese, chips and jalapenos (optional).
