Clean Crock Pot Chicken Tortilla Soup

 

 

It's been pretty cold lately and some nice warm soup sounds perfect!! And not having to slave over the stove sounds even better!!! When I used to think about meals cooked in the Crock Pot I would think of cans...cans of tomatoes, cans of beans, cans of creamy soup....aka a TON of sodium!! Well I have since found organic canned vegetables as well as fresh options and the meals taste even better!! This is definitely going on the menu and I know it will be a hit all around!!

 

 

Ingredients:
1 tsp ground cumin
1/2 tsp sea salt
2 cups chopped white or Vidalia onion
1 tsp oregano
4 cloves garlic, minced
2 medium green bell peppers, minced
4 14.5 oz cans of organic diced tomatoes with chiles (Can substitute freshly tomatoes with chiles if preferred)
8 cups organic, low-sodium chicken broth
2 cups frozen corn
1 can organic low sodium black beans
2 lbs uncooked boneless skinless chicken breasts

Directions:
In a large slow cooker, crock pot, combine all ingredients, stirring to ensure ingredients are mixed and well distributed.
Heat on low for 8 hours or on high for 4 hours.
Shred chicken and serve warm.
Add greek yogurt in place of sour cream or a low-fat, organic cheddar cheese and avocado for a little treat.

Enjoy!

Recipe inspired by He and She Eat Clean