Welcome Crock-pot Season! Have you made any “set it and forget it” meals yet? So far I’ve put together a Three Bean Turkey Chili and this yummy Chicken Fajita Soup from Eating Bird Food. This is the second recipe I’ve made from Brittany Mullins’ health and wellness blog, and both were absolutely scrumptious!
The first time around I like to follow a recipe exactly as is and then play with different variations. I used a mild salsa, but I think a I’d like a medium for more kick. Considering it’s my allergy season, nothing clears up sinuses better than warm spicy soup.
Slow Cooker Chicken Fajita Soup
1 yellow bell pepper, chopped
1 orange bell pepper, chopped
1 green bell pepper, chopped
1 medium yellow onion, chopped
½ jalapeño pepper, sliced
1 cup fresh salsa
2 cloves garlic
juice of 1 lime
4 cups low-sodium vegetable or chicken broth
1½ pound boneless skinless chicken thighs (chicken breasts work too)
1 teaspoon olive oil (if using chicken breasts)
1 Tbsp chili powder
1 tsp cumin
1 tsp paprika
1 tsp sea salt
1 tsp ground pepper
Put all ingredients into a slow cooker and cook for 3-4 hours on high or 6 hours on low. The chicken should be cooked through and will just fall apart. Once this happens turn the slow cooker to warm and enjoy whenever you’re ready.
To serve, top each bowl with avocado, jalapeño slices, cilantro and serve with tortilla chips and a slice of lime.
Fall apart, tender chicken right there, people. So good!
If you haven’t heard of Eating Bird Food, I highly recommend you click here and check out all the amazing recipes Brittany has posted. You will not be disappointed.
Now, get out there and get your crock on! 😉