I’m excited to introduce one of my favorite new blogs, Family Relish! It’s one mom’s quest to relish the art of feeding her family well! I simply adore Liesel and you will too! I invited Liesel to stop by our blog today for Take to the Table Tuesday and share a her favorite slow cooker recipe!
Take it away Liesel…
by, Liesel Brooks
When I start to see the sniffles that faithfully follow the first few weeks back at school I know it’s time for me to make my Vitamin C Chicken Chili. It’s packed with the powerhouse that fends off the seasonal bugs and the best way to get vitamin C is through your food. Every vegetable in this dish is loaded with vitamin C and I top it with avocado for even more! I use organic vegetables and sustainably raised chicken. If I’m the one with the sniffles I use my crock-pot for this recipe — a surefire way to get dinner on the table with the least amount of effort on my part. This is also a great soup to take to a friend who is a bit under the weather.
Vitamin C Chicken Chili
Here’s what you need:
- 2 boneless, skinless chicken breast
- 3 of your favorite peppers in 3 different colors diced small
- 1 head of broccoli chopped in small bite size pieces
- 1 small purple onion diced small
- 1 sweet potato (peel if you wish) diced small
- 3 carrots diced small
- 10 oz bag frozen corn
- 1 28 oz can of diced fire-roasted tomatoes (and ½ the liquid)
- 4 cups low sodium organic chicken broth
- ¼ cup of your favorite chili seasoning*
- 1 teaspoon of cumin (or to taste)
- Sea salt** and pepper to taste (taste broth after the chicken is cooked through and season to taste)
- 4 cups of fresh spinach chopped into small bites
- 1/3 cup of chopped cilantro
- 1 15 oz can of your favorite beans rinsed (I love white or black for this)
Garnish with avocado, diced scallions, cilantro, sour cream, jack cheese and organic corn chips
*I find chili seasoning to vary by brands. I buy it in the bulk spice section and it seems to be different every time I use it. Taste your soup throughout the cooking process (once the chicken is cooked through) and don’t be afraid to add a lot of seasoning
**sea salt is much stronger in pure flavor so you can use less
Here’s how it comes together:
Place the chicken on the bottom of your crock-pot; top it with everything up through the sea salt and pepper; cook on low for 4-5 hours; pull out the chicken and shred or dice it then toss it back in; add the spinach, cilantro and beans and simmer on low for another hour or until ready to serve.
This makes a lot of soup. It freezes beautifully and is also very yummy strained a bit, added to rice and rolled up in a burrito for lunch the next day.