Ok sorry I went MIA last week- I’m working on a website update and having some issues. But I did promise recipes in February so I’m starting off with a revised recipe… not super exciting but it does show off my new camera skills and overall photo improvement, I think.
The other recipe is bean based instead of chicken and has a few other ingredients you don’t need… so this is the simplified version. Usually I prefer pulses over meat but the delicious simplicity of this recipe takes it for the win. This is a great weeknight veggie packed meal- if you’re a fan of meal prep this is perfection… probably only took me 15 minutes to assemble, then set it and forget it. Go make this- and admire my better photos, k thanks!
Ingredients:
2 chicken breasts
1 15 oz can tomatoes
2 peppers
1 onion
1 cup corn (I used frozen)
1 TBSP cumin
1 TBSP dried cilantro
1 TBSP chili powder (optional)
2 cups chicken broth
Tortilla chips for topping
Cheddar cheese for topping
Directions:
1. Place all ingredients in crockpot- set low for 8 hours (feel free to amp up the spice with extra chili powder)
2. After 8 hours, take out chicken, shred it with two forks and return it to the slow cooker
3. Serve topped with tortilla chips and shredded cheddar cheese
What’s your favorite slow cooker soup? I’ve been on a big slow cooker soup kick lately- any awesome recipes that I need to try!?
