Your crock pot doesn’t have to gather dust in the summertime, thanks to this fantastic recipe from The Nerdy Chef. It’s full of veggies and spices and packs a big punch of flavor. If you’re short on time, you can put everything in the pot at once instead of searing the chicken first.
1 lb chicken breasts
1 large yellow onion, diced
1 bell pepper, diced
4 cloves garlic, minced
1 jalapeno, minced
3 T tomato paste
4 cups chicken broth
1 14.5oz can petite diced tomatoes
1 15oz can black beans, drained and rinsed
1 15oz can corn kernels, drained
Juice of 1 lime
8 corn tortillas
4 T oil
1 T garlic powder
1 T onion powder
1 T cumin
2 T + 1 tsp chili powder
1 T paprika
2 tsp cayenne
1 1/2 tsp salt
1 1/2 tsp pepper
1. Whisk the garlic powder, onion powder, cumin, 2T chili powder, paprika, cayenne, salt, and pepper together.
2. Heat 2 T oil in a large skillet over medium-high heat. Season the chicken with 2 tsp of the spice blend and sear until browned, about 4 minutes per side. Remove and set aside, leaving the fat in the pan.
3. Cook the onion and the bell pepper in the skillet over medium heat for 3 minutes over medium heat or until softened. Add the garlic, jalapeno, tomato paste, and 1 tsp seasoning. Cook for 2 minutes or until fragrant.
4. Combine the chicken broth, tomatoes, black beans, and corn in a crockpot. Add the sauteed vegetables and chicken. Season generously with a few spoonfuls of the spice mixture, to taste. Cover and cook for 4 hours on high or 6-8 hours on low. Shred the chicken and add the lime juice; cover and cook for 30 minutes on high.
5. Meanwhile, cut the tortillas in half and cut into thin strips. Whisk the remaining 2 T oil and 1 tsp chili powder together. Toss the tortilla strips in the oil and season with salt and pepper. Spread onto a baking sheet and toast for 4-6 minutes at 450F.
6. Pour the soup into bowls and garnish with the tortilla strips.