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Jenny's Mexican Chicken Soup (Crockpot Style)


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Member since 2016

Serves 6-8 | Prep Time 10 | Cook Time 30 or 6-8 hours

Ingredients

6 cups low-sodium, organic chicken broth
6 cloves of garlic, minced
1-2 tsp. ground cayenne pepper
3 tsp. ground cumin
3 tsp ground coriander
1 tsp sea salt
1 12 oz bag of frozen mixed fajita vegetables (bell peppers & onion)
3 tomatoes, diced
2 cooked chicken breasts, shredded
1 can black beans, rinsed & drained
3 tbsp. fresh cilantro, chopped
3 limes, juiced
2 avocados, diced (for garnish)
1 cup uncooked quinoa, rinsed


Stovetop Directions:



Cook quinoa according to package directions


Combine garlic, spices, and broth in a pot


Bring to a boil, reduce heat and simmer for 10 minutes


Add frozen fajita vegetables, tomato, black beans, and chicken to simmer for 10 minutes


Add cilantro and continue to simmer 5 more minutes


Top each serving with a squeeze of lime and diced avocado



OR



Crock-pot Directions:



Throw everything except avocado and limes into a crock-pot and let cook on low overnight (6-8 hours)


Top with avocado and lime juice just before serving


Pairs Well With


Notes

Similar to my guacamole recipe, I was following this Candida-friendly diet and using a much simpler version of this recipe. I felt that it lacked substance and was a bit too much juice and not enough "meat & potatoes" so to speak.

I added lots of fiber, flavor, and protein while increasing the nutrients, substance, and color of this dish. :)

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