This is a new crowd favorite! We had a house full of family and friends over on New Year’s Day to watch the Football games for the College Football Playoff Series. We were cheering on our Crimson Tide football team, and while the outcome of the Bama game was a sure disappointment, at least this new soup recipe was a WIN! I chopped everything very quickly that morning, then placed everything in the crockpot and didn’t think about it till 8 hours later when it was ready to serve. The house smelled amazing too!
1 tbls of unrefined coconut oil
2 lbs organic boneless skinless chicken breasts
15 oz can organic diced tomatoes (or fresh diced tomatoes)
2-3 cloves of fresh minced garlic
1 large, or 2 small organic bell peppers, chopped/diced
1 medium yellow onion, chopped/diced
2 cups organic free range chicken broth
1 tbls chili powder
1 tsp oregano
3/4 tsp paprika
1 tbls cumin
Sea salt and pepper to taste
Optional- for a spicier soup you can add a diced jalepeno or a few tbls of hot sauce. A few other add in options are sliced organic mushrooms or organic black beans.
1) Place the tablespoon of coconut oil in the bottom of your crock pot or slow cooker.
2) Chop/dice all the vegetables.
3) Place the chicken breast in the crock pot, and then add in the onion, bell pepper, garlic (and any add on’s such as jalepeno or mushrooms) on top of the chicken.
4) Pour the chicken broth in to cover the chicken, followed by the diced tomatoes.
5) Add in the seasonings: chili powder, oregano, paprika, cumin, sea salt, pepper.
6) Cover the crock pot/slow cooker and set on the low heat option for approximately 6-8 hours.
7) As you are serving the soup, you can pull apart or shred the chicken into the serving bowls.
Toppings: A few options for adding to the top of your soup are organic sour cream, organic plain yogurt, shredded organic raw cheddar or jack cheese, and/or sliced avocado.
Serves approximately 6 people