Want something that will knock off the chill, fill you up, and simply make you feel good? Look no further.
This crock pot chicken tortilla soup is just what the cold weather ordered! Easy to make and you can vary the toppings and spices to your liking.
Ingredients
1 1/2 lbs bone-in chicken thighs with skin
4 cups chicken bone broth
1 28 oz can crushed tomatoes
1 medium onion, chopped
2 tablespoons minced garlic
3 medium carrots, sliced in rounds
1 green pepper or poblano (seeded and diced) optional
1 15 oz can black beans, drained and rinsed
1 15 oz can sweet corn, drained and rinsed
1 teaspoon cumin
1/2 teaspoon chili powder
1/2 teasoppon salt
1/2 teaspoon dried oregano
1/4 teaspoon alleppo pepper
Directions
In a 6 to 8 quart crock pot, layer the onions, carrots, optional pepper, and chicken thighs.
Spread the chicken thighs with the garlic and sprinkle the herbs (cumin, chili powder, salt, oregano, and alleppo pepper) on top.
Pour the crushed tomatoes and bone broth over the mixture, then cook on low heat for 6 to 8 hours.
Remove the chicken thighs, debone and skin, then shred and add back to the pot with the black beans and sweet corn.
Cook an additional 30 minutes
Notes
Serve with tortilla chips. You can add additional toppings such as shredded mexican cheese, slliced jalepeno, slices of avacado, or chopped cilantro.
Feel free to experiment with the herbs. If you like it spicy add more of the heat — alleppo pepper or chili poweder.
Makes 6 servings.