Creamy Taco Soup
Equipment
- crockpot
Ingredients
- 2 tablespoons avocado oil
- 1 medium yellow onion diced
- 3 bell peppers yellow, red and orange julienned any color peppers
- 8 garlic cloves minced
- 1 to 1 1/2 pounds pasture raised ground chicken
- 2 teaspoons turmeric
- 2 tablespoons chili powder
- 1 1/2 tablespoons cumin
- 2 teaspoons sea salt or more to taste
- 1/2 teaspoon black pepper
- 2 teaspoons smoked paprika
- 1 teaspoon oregano
- 28 ounces diced tomatoes
- 25 ounces bone broth or low sodium vegetable broth
- 1 15 oz can coconut milk
- 5 stalks curly kale sliced fine or 16 oz spinach leaves
- 12 oz frozen corn
- 1 15 oz canned black beans rinsed
- 1/2 cup water
Toppings
- 1 avocado
- 1 bunch cilantro
- 1 lime sliced into wedges
- 1 jalapeno sliced into rounds
- remaining coconut milk
Instructions
- Add the avocado oil to a large sauté pan over medium heat. Add the garlic, onions and bell pepper and sauté until soft and tender. This will take about 5-7 minutes.
- Remove and place in a crock pot on high (4 hours cook time) or low (8 hours cook time)
- Add the ground chicken to the saute pan cook through until its no longer raw. Add a pinch of salt, pepper, and turmeric to the meat.
- Transfer the meat to your slow cooker.
- Add the diced tomatoes, bone broth, half of the coconut cream, and 1/2 cup of water and stir until well combined.
- Add the corn and the black beans and all of the spices and stir well.
- Cover and cook on low for about 8 hours or high for about 4 hours.
- 25 minutes before serving add the chopped kale or spinach and stir well.
- Once it's ready, add any or all of the toppings listed. Taste for additional salt and pepper and, add any or all of the toppings listed.
Notes
- Vegetarian option: add plant based "meat" in place of the ground chicken, cook the same as chicken. Or add 1 can of rinsed pinto beans, and 1 can of rinsed chickpeas in place of the ground chicken.