I put this crock-pot together on Sunday when the boys were recovering from the flu. Yes, I already know what you’re thinking… Mexican food? With the flu? Crazy, right? Well, they pretty much spent Friday and Saturday on the couch, eating nothing but toast with jelly, drinking lots of fluids and watching movies.
Then on Sunday, Rocco woke like a new child and seemed to be feeling much better. While I had all intentions on making Homemade Chicken Noodle Soup (because Roman was really sick), Rocco requested Mexican food and I rolled with it. Roman didn’t eat but the rest of us did. This soup was awesome! Brian and I helped ourselves to seconds and added more spices and hot sauce to our bowls too! YUM!
This is definitely a soup that will leave you craving for more the next day!
1 lb. Frozen Chicken Breasts
15 oz. can Whole Tomatoes
10 oz. can Enchilada Sauce
1 medium yellow onion, chopped
4 oz. can Green Chiles
2 cloves Garlic, minced
3 can Chicken Broth
1 tsp. Cumin
1 tsp. Chili Powder
1 tsp. Garlic Powder
1 tsp. Salt
1/4 tsp. Pepper
1 bay leaf
10 oz. package frozen corn
1 can black beans, drained & rinsed
Put all ingredients in crockpot and cook for 6-8 hours!
Top with your choice of toppings (suggestions above).
Serve over white or brown rice.
I was able to freeze 2 containers of left-over soup and we ended our night on the couch watching movies! It was a comforting Sunday evening at home. The boys are on the up and recovering well! It’s safe to say that we’ve exhausted every ‘sit down’ activity from puzzles to paint with water, books, cars and games of all sorts. I even ran to Michaels to pick up a box of popsicle sticks so we could continue a pre-school activity that Rocco loved… building roads, train tracks, houses and traffic signs. The box of 1,000 sticks excited them greatly! The best $5 I’ve spent in a while!
Hope you all had a great weekend! Don’t forget to add this soup to this week or next weeks Meal Plan; it’s delicious!