I love coming home to an already cooked dinner. I've always used my slow cooker on a regular basis, but I've been pretty diligent to use it for two dinners a week these days. I've made some mediocre things that sounded good but executed sub-par. I think one of the issues is that I have to leave it cooking for so long since we are away from the house for so many hours in a row on the week days. If I could cook it for only four hours or so and then be ready to sit down to dinner (in other words, work half days!) some of those sub-par dinners would have probably been pretty good- swiss chard lasagna, I'm talking about you ;) Beans and chilis tend to be fool proof when it comes to slow cooking and I make them both on a regular basis. But, I'm always looking for new things to have in the rotation. This soup that I made earlier this week will be added to said rotation. It's simple, easy to prep for on a week night, and was enjoyed by the whole family. Truth be told, I could easily enjoy food with a Mexican twist any night of the week- tostadas , nachos , bean bowls, soft tacos , chimichangas, and huevos rancheros, for a few examples! ;)

The amount of ingredients in the recipe below made enough for the three of us for dinner and 2 bowls for leftover lunches.

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