Crockpot Vegetable Loaded Chicken Tortilla-less Soup (prep time 10 min, cook time 4-6 hours, makes 8 servings)

Ingredients:

  • 4 (6 oz) boneless, skinless chicken breasts
  • 4 large cloves garlic, minced
  • 2 yellow onions, diced
  • 2 jalapenos, diced
  • 4 carrots, diced
  • 4 stalks celery, diced
  • 2 zucchini, sliced and cut into half-circles
  • 2 bell pepper, diced
  • 1 can corn, drained and rinsed
  • 2 can black beans, drained and rinsed
  • 2 can diced tomatoes, including juice
  • 1/4 cup cilantro, chopped
  • 4 tsp chili powder
  • 6 tsp ground cumin
  • 2 tsp ground paprika
  • 4 tsp dried oregano
  • 4 cups chicken stock
  • juice from 2 limes

Preparations:

  1. Add all ingredients to slow cooker and stir to combine. Cover and cook on low 6-8 hours.
  2. Remove chicken breasts and shred. Add back to slow cooker and let warm back up.
  3. Pour soup into bowls and top with desired toppings (i.e. green onions, plain Greek yogurt)
  4. Store leftovers in an airtight container in the refrigerator or freezer.
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