Crock-pot cooking is divine. You put it all in one pot and let it cook all day while you work. When you come home, the aroma fills the air. Because you are slow-cooking, you can use lesser cuts of meat too. This is a modified version of my original chicken tortilla soup I posted previously. Leave out the jalapeno for less adventure and heat. Enjoy!
- 1 medium onion, chopped
- 1 jalapeno pepper, seeds and ribs removed, finely chopped
- 1 sweet red bell pepper, chopped
- 2 cloves garlic, minced
- 5 boneless, skinless chicken thighs, cut into chunks
- 1 tbsp. each: ground cumin, ground chili powder and paprika
- 5 c. low sodium chicken broth
- 1 (28 oz.) can low sodium tomatoes, with juice
- 1 (15 oz.) can low sodium black beans, rinsed and drained
- 1 (15 oz) can corn, drained and rinsed
- 1 tsp. sea salt
- ½ tsp. black pepper
- 2 tsp. corn starch (optional)
- 2 limes, halved
- 1 c. Monterey Jack, shredded
- 2 tbsp. cilantro, chopped
- 1 avocado, chopped into 1 inch pieces
- 1 cup tortilla chips, smashed
In large crock-pot, place all ingredients above from onions through black pepper. Cook on high for 4 hours or low for 8 hours. Right before serving, remove 1 cup of broth with ladle and whisk with cornstarch in small bowl. Add back to crock-pot and stir to thicken.
Serve with squeeze of lime juice, Monterey Jack cheese, cilantro, avocado and tortilla chips on top.
Cheers and happy cooking!