Serves: about 6 servings
Ingredients:
- 1 lb boneless, skinless chicken breast or chicken thighs
- 1 (28oz) can (or two 14oz cans) fire-roasted tomatoes
- 1 (14oz) can pumpkin puree (not pie filling)
- 1 onion, diced
- 2 tsp cumin
- 2 tsp chili powder
- 1 tsp salt, or to taste
- 4 cups vegetable broth (or you could use chicken broth/bone broth)
- ¼ cup cilantro, roughly chopped, plus more to serve
Garnish Ideas:
- Tortilla strips or Chips
- Fritos
- Avocado
- Diced Jalapeno
- Sour Cream
Instructions:
Place everything in the slow cooker and stir to combine. Cover and cook on HIGH for 3-4 hours or LOW for 7-8 hours. Shred the chicken into the soup and serve with extra cilantro, avocado and tortilla chips to garnish if you wish.
Note: I don't dice up my chicken here, since I like to shred it right into the soup. You can dice it if you like, but know that it'll cook a little quicker.
Source: One Lovely Life
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