Slow Cooker Mexican Chicken Soup

My Recipe Redux recipe this month was HEAVILY influenced by the one and only Ree Drummond AKA The Pioneer Woman. 

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. 

I see this soup as an anti-limping lunch for many years to come. Thanks for the inspiration, Ree!

Slow Cooker Mexican Style Soup
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Ingredients
3 chicken breasts
2-3 heaping tablespoons of taco seasoning mix
salt and pepper to taste
1, 28 ounce can of crushed or diced tomatoes
1, 4 ounce can of tomato paste
1 small can of green chilis
1 can black beans, rinsed and drained
1 canned chipolte pepper in adobo sauce
1 zucchini, diced
Juice of 1 lime
Toppings: Greek yogurt, shredded Mexican cheese, cilantro, tortilla chips and lime wedges
Instructions
Add chicken to a slow cooker (mine were in the frozen state).
Sprinkle taco seasonings and salt and pepper over the chicken.
Add the tomatoes, tomato paste, chilis, beans, chipolte pepper in adobo sauce and zucchini. Stir.
Cover slow cooker and cook on high for 4 hours or on low for 8 hours.
Stir in lime juice.
Using two forks, shred the chicken and place back into the slow cooker. Stir and adjust seasonings.
To serve, scoop soup into bowls and top with desired garnishes.
RobinsBite Culinary Nutritionist Registered Dietitian http://robinsbite.com/
Check out what my fellow Redux friends are making for lunch below. Please, add to the conversation–we’re always looking for new ideas.  

 


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