Slow Cooker Fiesta Soup
Servings: 8 servings
Ingredients
- 1 medium onion diced
- 1 red, orange, or yellow bell pepper diced
- 1 medium zucchini cubed (see Notes for other options)
- 4 cloves garlic minced
- 1-2 cups pumpkin or squash puree canned or roasted (See Notes)
- 1 cup frozen organic corn or 1 can of corn, drained
- 1 16oz jar organic salsa
- 2 tsp taco seasoning I use my own blend
- ½ cup uncooked organic long grain white rice
- 1 15oz can black beans, drained Optional if you can have beans
- 2 large chicken breasts or 3 small chicken breasts
- 2 tsp sea salt
- 1 ½ quarts bone broth
- Garnishes as desired - sliced avocado, sour cream or coconut yogurt, lime wedges/juice, cilantro, grated cheese, tortilla chips
Instructions
- Everything in the crockpot except the garnishes. Leave the chicken breasts whole. while cooking in the slow cooker.
- Cook on low for 8-10 hours or high for 4 hours.
- Pull the cooked chicken breasts out of the slow cooker, and shred them with 2 forks. You could cube it up if you like that texture better. Return the shredded/cubed chicken to the soup in the slow cooker, and season the soup to your taste.
- Garnish the soup in your bowls as you desire. A toppings bar is pretty fun!
Notes
- If you don't want to use the zucchini, you can swap this for another veggie. Another good option that we like to use is to add chopped baby spinach at the end of the cook time to wilt in. There is not any taste and hardly texture, especially if you chop the baby spinach small.
- The pumpkin or squash puree do not give any flavor - it gives the broth a silky smooth texture, in addition to adding fiber and nutrients. You could also add in refried beans to the broth to make it creamier if you tolerate beans. It is delicious!