I don't know about you but when dinner is already in the crockpot before noon, I feel like I can conquer the world. Here's a quick and easy crockpot recipe to keep you warm and well fed during this crazy time of year!
Crockpot Chicken Tortilla Soup
For the soup:
1 ½ pounds chicken breast*
4 cups (1 quart) bone broth (chicken or vegetable)
1 cup dry quinoa, rinsed (if needed)
1 (15 ounce) can fire-roasted diced tomatoes, undrained
1 medium yellow onion, chopped
2 cloves garlic, minced
2 medium carrots, peeled and diced
1 ¼ teaspoons cumin
½ teaspoon chili powder
½ teaspoon sea salt, plus more for seasoning if desired
½ teaspoon dried oregano
Pinch cayenne pepper (optional)
Black pepper, to taste
1 (15 ounce) can organic black beans, rinsed and drained
1 cup organic corn kernels (thawed from frozen ok)
Juice of ½ medium lime
Optional toppings: Crumbled baked organic corn (or gluten-free) tortilla chips sliced avocado, fresh
cilantro, CCN approved hot sauce
Add all ingredients except black beans and lime to a 4-quart or larger crockpot. Cover and cook on LOW for 6 hours or HIGH for 4 hours, until the chicken is tender and the soup is flavorful. When ready to serve, transfer the chicken to a large plate. When cool enough to handle, shred the chicken and add the meat back into the soup. Add the black beans and lime juice and stir to combine. Add extra broth to desired consistency, if needed. Season with salt and pepper to taste. Serve the soup with your preferred toppings: avocado, crumbled tortilla chips, cilantro and/or pepitas.
*Vegetarian option: Omit the chicken and add 1 (15 ounce) can rinsed and drained pinto beans at the same step with the black beans.