Week 51, Recipe 4: Slow-Cooker Mexican Chicken & Veggie Soup

NOTES

• Recipe modified from All You.
• This was really good. I added quite a bit more spices than the original recipes and some chopped tomatoes with green chilies instead of so much salsa.
• Double the recipe - you'll want leftovers!
• Use thighs and a breast as called for. I think the thighs are so much more flavorful!

INGREDIENTS

• 2 baking potatoes (about 1 1/2 lb.), peeled and cut into chunks (3 1/3 cups)
• 1 (10 oz.) package frozen sweet corn
• 2 stalks celery, chopped
• 2 carrots, peeled and cut into small chunks (1 cup)
• 1 onion, chopped
• 3 cloves garlic, minced
• About 6-8 oz of your favorite salsa
• 1 can chopped tomatoes with green chilies
• 2 teaspoons salt
• 1 tbsp ground cumin
• 2 tsp chile powder
• 1 teaspoon black pepper
• 1 skinless, boneless chicken breast, halved (about 1 lb.)
• 4 skinless, boneless chicken thighs (about 10.5 oz.)
• 2 1/2 cups chicken broth
• 4 (6 inch) fresh corn tortillas, cut into strips, placed on a greased baking tray and broiled for 3 minutes, turning after 2 (or do what I did and just use store-bought tortilla chips)
• Shredded cheese for topping

DIRECTIONS
1. Place potatoes, corn, celery, carrots, onion and garlic in slow cooker. Stir in salsa, tomatoes, salt, cumin, chile powder and pepper.
2. Distribute chicken evenly on top of vegetables and pour chicken broth over chicken. Cover slow cooker and cook stew on high for 4 hours.
3. Transfer chicken to a plate and shred with two forks into bite-size chunks; return to slow cooker.
4. Top each bowl with tortilla strips or chips and shredded cheese.