Chicken Tortilla Soup

Chicken Tortilla Soup

This comforting and flavorful Chicken Tortilla Soup is perfect for any night of the week and is incredibly easy to make in your crockpot.

Ingredients:

  • 1 pound boneless, skinless chicken breasts
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (4 oz) chopped green chilies
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 1 cup corn kernels
  • 1 cup black beans, drained and rinsed
  • Tortilla chips, for serving
  • Fresh cilantro, for garnish

Cooking method:

  1. Place chicken breasts in the crockpot and add diced tomatoes, green chilies, onion, and garlic on top.
  2. Pour in chicken broth and add cumin, chili powder, salt, and pepper.
  3. Cover and cook on low for 6-7 hours or until the chicken is fully cooked.
  4. Remove the chicken, shred it with two forks, and return it to the crockpot.
  5. Stir in corn and black beans, cooking for an additional 30 minutes.
  6. Serve hot with tortilla chips and garnish with fresh cilantro.

Lentil and Vegetable Stew

Packed with nutrients, this hearty Lentil and Vegetable Stew is an ideal healthy meal for busy nights.

Ingredients:

  • 1 cup green or brown lentils, rinsed
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups vegetable broth
  • 1 teaspoon thyme
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 1 bay leaf
  • 1 cup spinach, roughly chopped

Cooking method:

  1. Combine lentils, carrots, celery, onion, and garlic in the crockpot.
  2. Pour in diced tomatoes and vegetable broth.
  3. Add thyme, paprika, salt, pepper, and bay leaf.
  4. Cover and cook on low for 6-8 hours or until lentils are tender.
  5. Stir in spinach and let it wilt before serving.

Sweet Potato and Chickpea Curry

This Sweet Potato and Chickpea Curry is deliciously creamy, making it a satisfying vegan option.

Ingredients:

  • 2 large sweet potatoes, peeled and cubed
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 can (14 oz) coconut milk
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon curry powder
  • 1 teaspoon turmeric
  • 1 teaspoon ground ginger
  • Salt and pepper to taste
  • 2 cups spinach, roughly chopped

Cooking method:

  1. Add sweet potatoes, chickpeas, onion, and garlic to the crockpot.
  2. Pour in coconut milk and stir in curry powder, turmeric, ginger, salt, and pepper.
  3. Cover and cook on low for 6-7 hours, until sweet potatoes are tender.
  4. Stir in spinach and cook until wilted, about 5 more minutes.

Beef and Barley Soup

Rich in flavor, this Beef and Barley Soup is perfect for a nutritious and filling meal.

Ingredients:

  • 1 pound beef stew meat, cubed
  • 1 cup barley
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 6 cups beef broth
  • 1 teaspoon thyme
  • Salt and pepper to taste
  • 1 bay leaf
  • 2 cups of spinach, roughly chopped

Cooking method:

  1. Place beef, barley, carrots, celery, onion, and garlic in the crockpot.
  2. Pour in beef broth and add thyme, salt, pepper, and bay leaf.
  3. Cover and cook on low for 7-8 hours, until beef is tender.
  4. Stir in spinach and cook until wilted before serving.

Quinoa and Black Bean Chili

This Quinoa and Black Bean Chili is a protein-packed, vegetarian delight that's perfect for a cozy dinner.

Ingredients:

  • 1 cup quinoa, rinsed
  • 2 cans (15 oz each) black beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 cups vegetable broth
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 cup corn kernels

Cooking method:

  1. Combine quinoa, black beans, tomatoes, onion, and garlic in the crockpot.
  2. Pour in vegetable broth and add chili powder, cumin, smoked paprika, salt, and pepper.
  3. Cover and cook on low for 4-6 hours, until quinoa is cooked.
  4. Stir in corn and serve hot.

Lemon Herb Chicken

Bright and zesty, this Lemon Herb Chicken is an effortless way to enjoy a light and flavorful meal.

Ingredients:

  • 4 boneless, skinless chicken breasts
  • 2 lemons, sliced
  • 3 cloves garlic, minced
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • Salt and pepper to taste
  • 1/4 cup chicken broth

Cooking method:

  1. Place chicken breasts in the crockpot and top with lemon slices.
  2. Add garlic, oregano, thyme, salt, and pepper.
  3. Pour chicken broth over the top.
  4. Cover and cook on low for 4-5 hours, until the chicken is cooked through.

Asian Chicken Lettuce Wraps

These Asian Chicken Lettuce Wraps are an irresistibly fresh and healthy meal option that's easy to prepare.

Ingredients:

  • 1 pound ground chicken
  • 1 cup water chestnuts, diced
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup soy sauce
  • 2 tablespoons hoisin sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon ginger, grated
  • Lettuce leaves, for serving

Cooking method:

  1. Combine ground chicken, water chestnuts, onion, and garlic in the crockpot.
  2. Add soy sauce, hoisin sauce, rice vinegar, and ginger.
  3. Cover and cook on low for 4-5 hours, until chicken is cooked through.
  4. Spoon mixture into lettuce leaves and serve.

Moroccan Lentil Soup

Spiced with rich Moroccan flavors, this Lentil Soup is both nourishing and aromatic.

Ingredients:

  • 1 cup lentils, rinsed
  • 3 carrots, diced
  • 2 stalks celery, diced
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups vegetable broth
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon turmeric
  • Salt and pepper to taste

Cooking method:

  1. Add lentils, carrots, celery, onion, and garlic to the crockpot.
  2. Pour in diced tomatoes and vegetable broth.
  3. Stir in cumin, coriander, turmeric, salt, and pepper.
  4. Cover and cook on low for 6-7 hours, until lentils are tender.

Butternut Squash Risotto

Creamy and comforting, this Butternut Squash Risotto is an elegant dish made effortless in the crockpot.

Ingredients:

  • 1 1/2 cups arborio rice
  • 1 small butternut squash, peeled and cubed
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1/2 cup Parmesan cheese, grated
  • Salt and pepper to taste

Cooking method:

  1. Place arborio rice, butternut squash, onion, and garlic in the crockpot.
  2. Pour in vegetable broth and season with salt and pepper.
  3. Cover and cook on high for 2-3 hours, until rice is tender.
  4. Stir in Parmesan cheese before serving.

Teriyaki Chicken

Tender and juicy, this Teriyaki Chicken is perfect for a sweet and savory dish that the whole family will love.

Ingredients:

  • 4 boneless, skinless chicken thighs
  • 1/3 cup soy sauce
  • 1/4 cup honey
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, grated
  • 1 tablespoon rice vinegar
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • Green onions and sesame seeds, for garnish

Cooking method:

  1. Place chicken thighs in the crockpot.
  2. In a bowl, mix soy sauce, honey, garlic, ginger, and rice vinegar, then pour over chicken.
  3. Cover and cook on low for 4-5 hours, until chicken is cooked through.
  4. Remove chicken and set aside. Mix cornstarch with water, add to sauce, and stir until thickened.
  5. Return chicken to the crockpot, coat with sauce, and garnish with green onions and sesame seeds before serving.

As a mom, dreamer, and adventurer at heart, I've embarked on the most thrilling expedition of all – raising my energetic little ones. From the early morning giggles to the late-night cuddles, each moment with my children is a treasure I hold dear. Parenthood has been my greatest teacher, shaping me into the resilient, creative, and compassionate woman I am today.