Theoretically, this was supposed to be Taco Soup. But as I was prepping it this morning I realized that if I wanted J to eat it... that wasn't going to happen. I threw in other foods instead.
This is really simple. I managed to get it together and going before work this morning and still have time to check my email (not eat breakfast though... probably should have reversed those). It took... 15 minutes? Ish? I should have, and meant to, get everything ready last night so all I had to do was put the crock in the base and flip it on, but other things happened. Like knitting.
Right. Vaguely Tex-Mex Chicken Soup
Ingredients
4 chicken thighs, skin off, bone in. This is where most of the fat comes from, so you can use breast etc to make it lower fat
1 large can diced tomatoes
1 small can diced green chilies
"enough" baby carrots. I think I used about 1/2 lb?
1 1/2 sweet yellow onions, diced.
1 quart box of low sodium chicken stock
1 tsp curry powder
2 tsp chili powder
pinch of cayenne pepper
salt, pepper
Method:
Chuck every thing into a crockpot. Set on low, let do it's thing for 6-8 hours, stirring occasionally. When chicken is falling off the bones, remove bones, shred slightly, and stir back in. Serve.
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