A fun, fiesta soup that’ll fill your home with spice and warmth as it cooks in your slow cooker! Made with chicken, tortillas, tomatoes, corn and lots of flavor, it’s a perfect recipe to involve your children in the process.
Gabe and I had a lot of fun making this super simple soup together. Best part is, it cooks in the slow cooker and you get to enjoy the aroma as it cooks! I love tomato-based soups, and this one doesn’t disappoint with the latin full-bodied flavor. You can make it as mild or as spicy as you want. We lean towards the mild side so our children can enjoy it, too. This soup has a special place in my heart because my very good friend, Amy, made it for us while I was on bedrest with Grayson (our second child) because I had been in a car accident. It really hit the spot and is now such a comforting soup for me.
Before you get started, turn on some fun music that goes with the meal! I like to introduce my kids to all different kinds of music, although they do love kids music best. Still, exposure to more complicated rhythms and a variety of instruments is excellent for brain development.
Depending on your mood, here are some great choices. One album is one of my all-time latin favorites, Tito Puente’s Greatest Hits. I learned to salsa dance with his music, so it brings back wonderful memories. Then, there’s an album with Latin American folk music for kids, De Colores and Other Latin American Folk Songs! With both of these, you can download the individual songs to your computer, or buy the whole album.
The best part about making soups and stews is that is super easy to get your kids involved in the process. Here’s how we did it with this recipe!
Develop their Math and Fine Motor Skills
- I had Gabe scoop out all the spices as we counted together – 2 tsp. chili powder, 1 1/2 tsp. cumin, etc.
- The act of scooping helps to develop dexterity and fine motor skills that will help with handwriting.
- It’s also an early lesson in fractions, with 1 1/2 tsp. cumin, 1/2 tsp. salt, etc.
- Gabe’s favorite part was to rip up all the tortillas into little pieces (more fine-motor skill development) and eat some at the same time!
- 1 lb. chicken breasts, thawed and cut into large chunks
- 1 medium onion, finely chopped (my kids hate onions, so I eliminated this one)
- 1 can diced tomatoes or diced tomatoes with green chilies
- 1 can mild enchilada sauce (make sure it is mild, I used medium once and it was too spicy for my kids!)
- 1¾ cup chicken broth
- 1 cup frozen corn
- ½ red bell pepper, finely chopped
- 3 cloves garlic, chopped or minced
- 2 tsp. chili powder
- 1½ tsp. cumin
- ½ tsp. salt
- 4 soft corn tortillas, cut into strips
- Spray slow cooker with non-stick cooking spray.
- Place all ingredients into cooker, except for the tortillas, and stir well to blend.
- Cover and cook on low for 6-7 hours, or on high for 3-4 hours.
- Thirty minutes before serving, use a fork and knife to separate the chicken into shreds and add the tortilla strips.
- Serve with cornbread muffins.