Well…It was 40 degrees in Chicago the first week of October. I sure hope this isn’t a sign of what this winter will bring. Living in California for the last 10 years, you can imagine what a swift kick last winter was for us. With record lows in the negative 20’s it was a rough one. Three month old baby Adeline and I actually spent these negative degree winter days traveling to regional Whole Foods selling ZenSweet. We braved it all. To start preparing early, I’m locking down some easy soup recipes. This Crock Pot Chicken Tortilla Soup is as easy as it gets. The short cut is throwing, well… placing all the ingredients into the crock pot at the same time.
Crock Pot Chicken Tortilla Soup
3 large chicken breasts, cut into cubes
1- 28 oz. can of diced tomatoes
32 oz. chicken broth
2 TBSP. tomato paste
1-2 15 oz. cans of black beans (depending on how much you like beans)
1 sweet onion chopped
1-2 jalapenos, seeds removed & diced
2 large bell peppers, one yellow & one green, chopped
1 large zucchini, chopped
1 cup of chopped carrots
4 cloves of garlic, minced or 1 tsp. garlic powder
2 tsp. cumin
1 tsp. chili powder
3/4 of a bunch of cilantro chopped very finely
dash of olive oil
salt & pepper to taste
In a crock pot place a dash of olive oil on the bottom. Add chopped onion, garlic, and jalapeno. Then add the chicken broth, tomato paste and stir until combined. Add the remaining ingredients…diced tomatoes, bell peppers, zucchini, carrots, cilantro, beans and spices. Stir well and set your crock pot for 3-4 hours on high or 6-8 hours on low.
When ready to serve, Top with a good healthy squeeze of fresh lime juice, cilantro, avocado, and some greek yogurt. These little extra toppings really make this a delicious bowl of soup. ENJOY!