Happy first Sunday of the year! After a long holiday season spent mostly at home eating, drinking and indulging in sweets, I am *TRYING* to be more conscious of what I eat.
It’s winter, so time for soups, chilis and hearty stews. Jim LOVES a good stew full of meat, potatoes and veggies. He also loves my Chicken Tortilla Soup I make in the slow cooker and so do I because it’s filling and doesn’t have heavy cream in it. Bonus!
I‘ll be making this one a lot this winter. You’ll find the complete recipe below and you can always head to the blog for past recipes. I hope you love it as much as we do.
– 3 chicken thighs, skin removed
– 10-ounce can diced tomatoes with green chiles
– 1 1/2 cups cooked black beans
– 1 1/2 cups chicken broth
– 1 1/2 cups water
– 1 yellow onion, finely chopped
– 3 garlic cloves, finely minced
– 1 jalapeno, finely chopped
– 1/2 teaspoon ground cumin
– 1/2 teaspoon chili powder
– Juice of 1/2 lemon
– 20 tortilla chips
– 3 tablespoons finely chopped fresh cilantro
– 1/2 cup shredded Monterey Jack cheese
1. Place the chicken, tomatoes (and juices), beans, broth, water, onion, garlic, jalapeño, cumin, and chili powder in a slow cooker. Cover and cook on high for 3 to 4 hours or on low for 6 to 8 hours.
2. Uncover the slow cooker and use tongs to remove the chicken from the pot. Once cool enough to handle, remove the meat from the bones and shred, then return the meat to the pot. Stir in the lemon juice. Crumble a few tortilla chips into each bowl and cover with some soup. Serve sprinkled with cilantro and grated cheese.
Recipe and photo courtesy of Melissa D’Arabian from the Food Network.