Jenny's Mexican Chicken Soup (Crockpot Style)
Why I Love This Recipe
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. :)
Ingredients You'll Need
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
Directions
Throw everything into a crockpot (except the avocado) and cook on low for 6-8 hours or overnight
Remove chicken to shred and throw back in
Top each delicious bowl full with avocado and enjoy! :)
