My definition of the perfect Sunday is church, my dad’s signature breakfast, a run outdoors, and ample time in the kitchen to do my prep work for the week (all before relaxing on the couch with my husband, watching some of our favorite shows!).
Planning out a menu and prepping for meals saves me time during the week and helps me get dinner on the table at a more reasonable time after work.
In addition to planning ahead, utilizing my slow cooker is a huge time saver. Not only can I prep my meal the night before, dinner is ready the moment I walk in the door.
I made this enchilada soup a few Sundays ago because we were expecting another snowstorm (yes, it’s April and we’re still getting snow), and I was craving some warm comfort food. I came up with this recipe, just using what I had in the pantry and fridge.
I tossed everything into the slow cooker, turned it on the next morning before I left for work, and came home to some delicious soup!
- 4 c chicken broth
- 1 (12 oz) can enchilada sauce
- 1/2 onion, diced
- 4 carrots, sliced
- 1 zucchini, sliced
- 1 (15 oz) can diced tomatoes
- 2 chicken breasts (Thaw if frozen)
- 3/4 c corn
- 1 tbsp cumin
- 1/2 tsp salt
- 1 tsp pepper
- Sour cream
- Shredded cheese
- Place all ingredients, except sour cream and shredded cheese, in a slow cooker.
- Cook on low for 7-8 hours or on high for 3-4 hours.
- Remove chicken breasts from crockpot and shred.
- Place chicken back into soup. Add in a tablespoon of sour cream and stir.
- To serve, top with additional sour cream and shredded cheese.
- One helpful trick: use your KitchenAid mixer with the paddle attachment to shred the chicken breasts. It shreds way better than using two forks and saves you time!
- Another great idea: add a can of black beans!