crock potToday is our crazy day!  We have three back to back activities on Tuesdays.  When I started putting everything in place for this year and realized that  we had back to back archery, teens and tween home school group, and Boy Scouts I wasn’t quite sure what to do.  None of these things we were willing to give up but getting our school work done is non-negotiable.  The kids and I  sat down and worked out different scenarios.  We finally decided to do Tuesday’s math on Monday night and have a little more homework during the week.  Crisis averted except oh no……dinner.  When was I suppose to cook dinner?  I decided to follow the kid’s line of thinking and prepare Tuesday night’s dinner on Monday night.  Then came the game changing idea to use my crock pot on Tuesdays.  It is the most amazing feeling to come home to the smell of cooking food after a long day.  Tortilla soup is always a hit and beckons the use of one of my favorite worldly possessions,  these hand painted bowls I bought on our amazing trip to Mexico last spring.  How do you handle your crazy days?

Crock Pot Tortilla Soup

2 cups chicken stock

1 10 oz can of red enchilada sauce

2 cloves minced garlic

1 diced onion

1 tsp. ground cumin

1 4 oz can green chiles

2 14 oz cans of black beans, rinsed and drained

1 14 oz can fire roasted tomatoes with juice

2 boneless skinless chicken breasts cut into small chunks

2 10 oz cans of Mexicorn

Put everything in the crock pot.  Cook for 3-4 hours on high heat or 6-8 hours on low heat.  We like to garnish our soup with tortilla strips,  sour cream,  extra sharp cheddar, queso blanco, cilantro, avocado and red onion.