It’s wet n’ stormy weather outside. There’s a spicy salsa beat pumping from the speakers. A delicious and healthy chicken tortilla crock pot soup cooking in the kitchen. This is exactly what is happening in my life right now… well, everything except for the salsa music part.
We have a recipe here that lets you easily scale the spiciness and is simple enough that anyone can cook it. It essentially boils down to one step: dice everything and throw into crock pot, go to work or school, come home and eat.
Lets do this!
- 1.5 to 1.75 lbs boneless skinless chicken breast
- 1 bell pepper (red or green, I normally buy whatever is cheapest)
- 1 yellow onion
- 1 jalapeno pepper (keep the seeds if you want it to be more spicy, bin the seeds if you want it less)
- 2 15oz cans diced tomatoes (do not drain, we want that juice)
- 1 15oz can black beans (optional recipe is great without)
- 2 cup chicken broth (I use the reduced sodium stuff)
- 2 garlic cloves (finely minced)
- 1 tsp red pepper flakes (if you like your soup on the less spicy side, start with a 1/2 tsp)
- 1 tbsp chili powder (if you like your soup on the less spicy side, start with a 1/2 tsp)
- 1/2 tbsp ground cumin
- 2 bay leaves
- *after cooking*
- avocado (cubed, to use as a soup topping prior to serving)
Add all ingredients to crock pot (except the avocado). Make sure the chicken is covered by all of spices, juice, and vegetables.
Cook on high for 4-5 hours. Remove chicken, using a pair of forks (or whatever your preferred method is, ninja sais or robotic claws work also ) shred your chicken, return chicken to pot. Cook on low for another 2 hours.
Salt and pepper to taste. I normally do 10-15 cracks on the pepper mill for mine, but I like it a bit more peppery.
Throw your soup in a bowl, toss some cut up avocado chunks on top and enjoy!