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 

  1. Turn on your crockpot.
  2. Mix together all ingredients, except chicken until well combined.  
  3. Mix in chicken breast pieces.  
  4. Cook for 4-6 hours on HIGH; 7-8 on LOW.
  5. Garnish with tortilla chips and avocado slices. 

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