What is with the chill in the air? And the sun setting so much earlier? These days are so getting shorter and chillier and I don’t know how to feel about it all. One minute I’m all LET’S LIGHT ALL THE PUMPKIN CANDLES AND WRAP OURSELVES IN SWEATERS and the next I’m mourning the loss of summer while putting away the swimsuits. SOB.
Luckily, these next few weeks fall somewhere in between, right? We still get some sunshine and warmth and lightness past 5:00. Score. Enjoy it while we can.
The perfect soups right now lean light, healthy, and satisfying. We aren’t quite to the deep winter months of GIVE ME ALL THE NOODLES AND CHEESE. No, right now we can be satisfied with a lighter broth, lots of veggies, and some fun toppings. Luckily this slow cooker chicken tortilla soup does all that. The flavors from the spices and veggies are unreal. I think it helps that they slooooooow cook together all day. This may be my favorite version of this soup. Bonus that it’s probably the easiest version I’ve made. Try it out this week!
SLOW COOKER CHICKEN TORTILLA SOUP
Recipe adapted from Real Simple
1 onion, chopped
1 red pepper, chopped
1 yellow pepper, chopped
10 oz frozen corn
1 15 oz can black beans, drained and rinsed
1 15oz can fire roasted tomatoes
1 jalapeno, seeded and minced
2 TBS cumin
2 TBS chili powder
2 tsp salt
freshly ground black pepper
2 lbs boneless skinless chicken breast
6 cups chicken stock
juice of two limes
toppings: cheese, jalapenos, avocado, salsa, etc
Place all veggies in bottom of slow cooker. Add in spices, stock, and lime juice. Place chicken on top and cook on low for 7 hours.
Serve in deep bowls with your desired toppings. Enjoy!
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