Here's What You Need: (Serves 8)
32-46oz of low sodium chicken stock (depending on how brothy you want it)
1 chicken breast
14oz fire roasted tomatoes
14oz of black beans, drained and rinsed
1 1/2 cup of frozen corn kernels
1 large zuchini, diced
1/2 onion, chopped
2 tsps each paprika and adobo*
1 tsp each Mexican oregano and cumin
Cilantro (optional)
Queso fresco* (optional)
Here's What You Do:
Now this is why I love the slow cooker-throw everything in, set on low and cook for 6-8 hours. Ta da! Top with crumbled queso contijo and diced cilantro.
*If you don't have adobo feel free to substitute with another Southwestern/Mexican spice that you do have on hand. *Find Mexican queso fresco, which is the consistency of feta, in the gourmet cheese section at your grocery store or at an Hispanic grocery store.

Sometimes chunky soup can be a harder sell for kids. You can give them tortilla chips to break on top to make it more fun. You can also strain some of the veggies and put them into a quesadilla or stir into a cooked rice.
Sounds great!!! Did you put chicken in?
ReplyDeleteOh my gosh-Yes! Thanks for catching that! I need to fix the ingredient list. One piece of chicken breast! :)
ReplyDelete