Toddlers wouldn’t know good food if it hit them in the face. (And if you’ve ever seen a toddler eat, you’ll know that’s exactly what it usually does.)
Feeding kids ain’t as simple as it used to be. Back in my day (I cringe that I’m old enough to say that), I remember plenty tuna casseroles, stir-fries and macaroni and cheeses. No one had the time to slave over stoves like Moms did in the ’50s and ’60s, so quick and easy were the name of the game after a hard day’s work. And even though parents have less time than ever in 2016, we’re a lot more discerning in what we eat. We scrutinize nutritional guides. Scour ingredient lists. We do everything in our power to make sure we’re not giving our families food we’ll come to regret later.
So you’ll need meals that’re both quick to produce and good for you—good thing Old El Paso’s dinnertime options provide just that!
Though the little ones are too young to appreciate theme days like Taco Tuesday, Sarah and I appreciate planning our meals well in advance. Nothing’s worse than hearing “What’s for dinner?” before you’ve even had a chance to think about the answer.
And so our second Old El Paso dish was Skinnytaste’s Crock Pot Chicken Enchilada Soup in Old El Paso Tortilla Bowls—a meal with minimal cleanup! Being the efficient chefs that we are, we used much of the chicken from our last recipe for the meal! Interested in how we made them? Check out the recipe below:
Skinnytaste Crock Pot Chicken Enchilada Soup (Served in Old El Paso Tortilla Bowls)
- Servings: 6
- Serving Size: 1 1/2 cups + cheese
- Points+: 7 pts
- Smart Points 7
- Calories: 260.9
- Fat: 6.6 g
- Protein: 25.4 g
- Carb: 29.9 g
- Fiber: 6.7 g
- Sugar: 4.1
- Sodium: 572 mg (without salt)
- 2 tsp olive oil
- 1/2 cup onion, chopped
- 3 cloves garlic, minced
- 3 cups low sodium fat-free chicken broth
- 8 oz can tomato sauce
- 1-2 tsp chipotle chili in adobo sauce (or more to taste)
- 1/4 cup chopped cilantro (plus more for garnish)
- 15 oz can black beans, rinsed and drained
- 14.5 oz can petite diced tomatoes
- 2 cups frozen corn
- 1 tsp cumin
- 1/2 tsp dried oregano
- 2, 8 oz skinless chicken breasts (16 oz total)
- 1/4 cup chopped scallions, for topping
- 3/4 cup shredded reduced fat cheddar cheese
- fat free sour cream (optional)
- 6 Old El Paso Tortilla Bowls (to house the soup)
Heat oil in a saucepan over medium-low heat. Add onion and garlic and sauté until soft, 3-4 minutes. Slowly add the chicken broth, tomato sauce and chipotle adobo sauce and bring to a boil. Add cilantro and remove from heat. Pour into crock pot.
To the crockpot, add drained beans, diced tomatoes, corn, cumin, oregano and stir. Add the chicken breasts; cover and cook on low heat for 4-6 hours.
Remove chicken and shred with two forks. Add chicken back into the soup, adjust salt and cumin to taste. Serve in bowls and top with fat free sour cream, cheese, scallions and cilantro. You can also top with avocado or crushed tortilla chips. Serve hot in Old El Paso Tortilla Bowls. Enjoy!
Old El Paso Tortilla Bowls — Because One Need Not be Controlled by CONVENTIONAL Meals.
Dinner need not be daunting. Life already gives us plenty to worry about—tomorrow’s lunches. Paying the bills. The to-do lists that won’t go away. With lives that none of us would call “easy”, it’s good to know something can be as simple as this meal was.
So when you have a day that just won’t quit and no idea what the fam’s having for dinner, try Old El Paso out—you’ll thank me later!
Until the next,
Disclaimer: I wrote this as part of a year-long campaign with Old El Paso, weaving their line of Mexican cuisine-inspired products into my life’s stories and putting them on the blog for everyone to see. I’ve been compensated with food and funds.