Healthy, hearty, and as spicy or mild as you’d like to make it. This is definitely recipe that can be customized to you and/or your family’s taste buds. It can be made with or without chicken – so for all those Vegans out there, take out the chicken, and replace the Chicken Stock with Veggie Stock ;o)
I prefer this to our typical Chicken Noodle Soup recipes. The kick of spice works really well for me when I’m not feeling well!
1 lb. Boneless, Skinless Chicken Breasts
1/2 tsp Chili Powder
2 TBSP Extra Virgin Olive Oil (EVOO)
1 large Yellow Onion, thinly sliced
1 large Carrot, sliced into thin rounds
1/4 C Cilantro, chopped
Salt and fresh Ground Pepper, to taste
1 Jalapeno, sliced into thin rounds
1 Red Pepper, sliced into thin pieces
3 Garlic Cloves, minced
3 C fresh diced tomatoes or 1 can (15-ounces) diced tomatoes
1 can (15-ounces) Black Beans, drained
6 C Chicken or Veggie Broth
Toppings: Crushed Tortilla Chips, Avocado Slices
- Turn on your crockpot.
- Mix together all ingredients, except chicken until well combined.
- Mix in chicken breast pieces.
- Cook for 4-6 hours on HIGH; 7-8 on LOW.
- Garnish with tortilla chips and avocado slices.