I’ve been a little under the weather…
actually it’s less of being “under” and more of a hostage type of situation.
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.