Healthy Slow Cooker Chicken Tortilla Soup with Southwest Salad
For Southwest Salad
For Slow Cooker Chicken Tortilla Soup
|1 bag||Taylor Farms Kale and Spinach|
|450 g||skinless boneless chicken thighs|
|2||Capsicums, any color, diced|
|4||Garlic cloves, minced|
|1 can||fire roasted diced tomatoes|
|1 can||Black beans, drained and rinsed|
|1 can||fire roasted chilies|
|1 bag||frozen corn kernels|
|4 cups||low sodium chicken stock|
|4 Tbsp||Tomato paste|
|1 Tbsp||chili Powder|
|1 tsp||Dried oregano|
|¼||red pepper flakes|
|1 pinch||Black pepper|
|2 tsp||kosher salt|
|2 Tbsp||Fresh lime juice|
To make the soup, add all soup ingredients to the slow cooker EXCEPT the greens and lime juice. Stir to mix, heat on low for 8 hours.
After 8 hours, remove chicken and shred with a fork, then return to the crock pot, along with the greens and lime juice. Stir and allow to cook for about 5 more minutes, until greens are wilted but still bright green.
Prepare southwest salad according to instructions, top with diced avocados.
Serve soup in bowls topped with avocados, shredded cheese, tortilla strips, lime wedges and if desired coriander.
Serve southwest chopped salad alongside soup.
Recipe courtesy of Fox and Briar.