Chicken Tortilla Soup
2 chicken breasts
4 cups chicken broth
1 small-medium yellow or white onion, diced
2 bell peppers (orange, yellow or red), diced
5-6 cloves of garlic, minced - optional
2 jalapenos, finely diced (take out seeds) - optional
1 can fire-roasted tomatoes (14 oz)
1 cup salsa
1.5 cups black beans (soak dry black beans overnight in water then rinse afterwards before using)
1 can of organic corn kernels
Juice of 1 lime
Sea Salt/Herbamare & freshly ground pepper to taste
1 cup freshly chopped cilantro
1 avocado, sliced
1 flour or corn tortilla, cut into thin strips
1/2 cup green onions, chopped
1/2 packet of taco seasoning
1 can enchilada sauce
Directions:
Put all ingredients (minus the green onions, tortilla, and avocado) into slow cooker. Set it & forget it - put on low for 8 hours or high for 4 hours.
Alternatively, you can start with chicken breasts, seasoning, enchilada sauce, fire roasted tomatoes and salsa in the slow cooker for the first 1/2 of cooking to allow the chicken to become more tender. Then add in the additional ingredients for the second 1/2 of cooking
Making the tortilla strips: cut tortilla into thin strips, preheat oven to 375 F, put tortilla strips on baking sheet and lightly cover with avocado oil and salt and bake approx 15-20 mins or until golden brown. Or if you’re lazy, take corn tortilla chips and break them up into the soup!
Take chicken out and shred it (easiest with two forks) and then add it back into the soup.
Top with fresh green onion, cilantro, tortilla strips and avocado and enjoy!
TIPS:
Wear gloves while cutting and removing seeds from jalapenos, otherwise your hands will be a hot mess (literally) for hours.
For the black beans, you can use 1 can of black beans instead but I suggest still rinsing multiple times, soaking for a few hours and then rinsing again before adding into soup
Save some fresh cilantro for topping the soup
Can add shredded cheese and a dallop of sour cream on top of soup if desired