There is something so amazingly freeing about a Crockpot dish. I’m someone who cooks dinner just about every night, so to have something cooking all day and ready when I get home is like a small victory for busy and tired people everywhere. Dishes like these don’t just give me a well-deserved break, but they also allow me to spend more time with my husband, which is the most important thing in the whole world. The time we spend together is so calming and necessary, even though our hectic lives sometimes get in the way. When we do get that time, it is a welcome respite: a glorious shining light on a dark day, a warm and cozy blanket on a cold one, a bushel of laughs on a tough one. In a way, this soup is magic. It gives you the precious and invaluable gift of time to spend however you please, all at the push of a button, no genie required.
Crockpot Chicken Tortilla Soup
1 package organic chicken thighs (1.5 pounds or so—I get mine from Trader Joe’s)
10oz can diced tomatoes with green chilies
14.5oz can diced tomatoes
1 jalapeno, diced (remove ½ the seeds to make it medium-high heat)
1 32oz container gluten free chicken stock
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon kosher salt
¼ teaspoon black pepper
Toppings: Gluten free tortilla chip, *avocado, *diced green onions, dairy free shredded cheese, etc.
*If you have a sensitive stomach due to IBS or other related issues, avocado might bother you. Do not eat the white part of the green onion, and the green part may or may not hurt your stomach. Everyone is different. To be safe, leave them out.
No sensitive stomach? Optional soup ingredient additions: 1 cup corn, 14.5oz can black beans, 1 diced small white onion, 2 diced garlic cloves.
Throw all of the ingredients into your slow cooker (except for the toppings, of course). Cook for 8 hour on low, or 4 on high. When done, take 2 forks and shred the chicken right in the Crockpot. Top with your goodies, and serve!