This recipe looked like it would be a very easy one to convert to a crockpot meal, so that's exactly what I did! Why spend the time standing over the stove when you can dump it all into a pot and walk away for 6+ hours?! If you want the real recipe, you can find it here.This is yummy! Can't wait for lunch tomorrow...and the next day...and the next day....
1 Tbsp Olive Oil
1 Onion, diced
1 Tsp Salt
1 Green Bell Pepper or Red Bell Pepper, diced
1 Garlic clove, minced
1 Tsp Cumin Powder
1 32 oz Box Chicken Broth
1 Bay Leaf
1 1/2 Cups Frozen Corn Kernels
1 15 oz Can Tomato, diced
1 Lb Chicken Breast, boneless and skinless
1 15 oz can black beans (I added for extra protein)
Juice of 1 Lime
Crushed Tortilla Chips
Top with shredded cheese, avocado, sour cream, cilantro, and/or green onion (if desired)
In a small pan, heat 1 tbsp of olive oil and sauté the onions and peppers for about 3 minutes.
When they begin to brown and get a little softer, add them to your crockpot along with the salt, garlic, cumin, chicken broth, bay leaf, frozen corn, diced tomatoes, uncooked chicken breasts or tenders, a squirt of lime juice and black beans.
Cover and cook on low for at 6-8 hours or until chicken is cooked through. Remove the chicken from the pot and shred, using a two forks. Return the shredded chicken back into the pot. Add chopped cilantro and stir. Remove bay leaf, pour soup into bowls, and top with crushed tortilla chips. Serve with desired toppings.
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