I like Wednesdays. Wednesday is the day that reminds me that anything meaningful I want to do this week better get done, and also that the weekend is coming if I can just hang on. I work in a large church and Wednesdays are our busy day. There is always lots of activity in the building on Wednesdays. We host a Wednesday Night Supper, so there is always a wonderful blend of fragrances in the hallway as our chef prepares the meal. Mmmmm!
Three of my co-workers and I share a meal at lunch every Wednesday. We take turns preparing for each other. It has been a delightful experience for us. We have a bit of down time in a busy day. We don’t grab fast food. We have tried (notice I say tried) to have healthy food. Everything about the experience has been good. I thought I would share with you today a recipe that I’m going to make the next time it is my turn. With the cooler weather, my thoughts have turned to soup, and this one is a dandy.
Happy Wednesday to you!
~Mollianne
Southwest Chicken Soup - in the Crock pot
Put: 2 pounds chicken (I know people who buy rotisserie chicken from the store, but I just get a few breasts and thighs and bake them the night before) cut into bit size pieces in the Crock pot.
Add: 1 package dry ranch dressing mix and 2 packages of taco seasoning and mix with the meat.
Add:
1 chopped onion
1 can of black beans, drained
1 can kidney beans, drained
1 can pinto beans, drained
1 can shoepeg corn, drained
1 can Ro-Tel tomatoes with chilies
1 can diced tomatoes
2 cups water
2-3 cans chicken broth (depending on how soup-y you want it)
Simmer for 2 hours or longer on low.
Garnish with sour cream, cheese, tortillas strips or chips, cilantro, etc.
For more great Works for Me Wednesday ideas, check out We are THAT Family!
