Mexican Chicken Crock-Pot Soup

This easy recipe is a staple in my household! Not only is it easy to make but it’s light and healthy too :)

This can be done in the morning and left on low all day, or if company is coming over you can throw this in the crock-pot for 2 hours! (3.5 if you have to cook the chicken in the soup!)

You can have your children help you with this recipe, and it’s a great way to use up left over chicken!

Here is the recipe with some tips included!

1 Tablespoon minced garlic

2 Tablespoons of tomato paste

1 big can (28oz or bigger) or diced tomatoes

4 Teaspoons Chili powder

2-6 cup container Chicken broth (I use reduced sodium) (or you can use chicken bouillon cubes or my favorite, Better than Bouillon)

Mix this all together!

Now for the chicken!

You can use leftover chicken, shred it and put it straight into the soup (this is great to include your kids on this part!) Or you can put Chicken breasts right into the soup to cook!

Full chicken Breasts will take longer to cook through, but Chicken Tenderloins (Pictured below) take about 3 hours to cook through on high!

(Chicken Tenderloins are my go to for white meat chicken! Not only does it cook faster, retain its juiciness better, and come in perfectly portioned sizes! It’s often times cheaper than big breasts (so you still get the same weight of chicken just lighter on the wallet!)

Cook on High 2-4 hours

Cook on Low 6-8 hours

Stirring occasionally

If you cook the chicken in the soup wait 3 hours pull it out and check it for doneness (it will be white the whole way through!) and shred it!!

When it’s time to eat you can eat it plain, or you can add any of these following toppings (or come up with your own!)

Cheese (let your kids grate fresh cheese!)

Avocado

Cilantro (let your kids tear the leaves!)

Green Onion

Tortilla Strips (to make: cut corn tortillas into strips toss with a little oil and cook at 425 til brown!)

 Put into bowls and enjoy this wonderful meal!

Love Kaite and Kendra

Planning ahead for the week!

Hi Guys!!!!!
       This is Kaite and today I'm going to talk about planning ahead! And yeah I know, how many of us have time to actually plan ahead? Most of the time I just open the fridge, stare at it, close it and walk away hoping for inspiration... Then ask Mason what he wants!
        But then there are the times, when I sit down and write out a menu for the week and Wow what a difference it makes! I don't have to stress over what to make, we have food ready at a decent time, and we save money.
        I'm going to post recipes over the next few weeks on Smart Sundays to help with long term planning for the week! A recipe that you can cook Sunday night... Then throughout the week recipes that use those left overs in a variety of ways, crock-pot meals, creative sandwiches, yummy breakfasts, and casseroles.
         So to start.................. Roast Chicken!!!!!!!! Seriously one of the all time best meals ever! You can get a bigger one than your family will eat and make so many different meals during the week!

                               

So let's start with a Crock-pot chicken.

1) Take a whole chicken pull out the gizzards, rinse it with water and throw it in the crock-pot.

2) If you want you can add Vegetables (potatoes, onions, carrots, celery etc...) underneath it.

3) pour one cup of water over the whole thing, add seasonings (sage, garlic, poultry seasoning, lemon pepper, really whatever you feel like!)

4) Cook on low 8-10 hours, Or Cook on High 4-6 hours

Next Cooking Chicken in a pan (my husband's favorite!)

1) Pull out innards of Chicken, rinse it and put it in a 9x13 pan

2) if wanted add a few vegetables (for this dish don't add alot or it wont cook right! Just one onion, 2 carrots, and 2 celery is what I usually do!!)

3) Rub Olive Oil on the skin and cover with seasonings (you can also let your kids help with the seasoning part!)

4) Put in the oven and cook 20 minutes per pound at 425 degrees. (when you cut into the chicken and the juices run clear, not PINK, then it is done!)

Serve and enjoy with sweet potatoes, or salad, or green beans, or Brussels Sprouts etc...

Place the left over chicken in a rubbermaid and store in the fridge! During the week you can use it for sandwiches, soups (I will be sharing 3 recipes for leftover chicken in the next week or so!)

I hope this day's blogs will help you for the week! I plan on posting tips, menu ideas, grocery lists, and just general helpful (hopefully!) hints for Smart Sundays :)

Love Kaite and Kendra