Life has gotten complicated for me. I broke my foot last week in a freak accident and its amazing how difficult it is to get a healthy, clean meal on your table when you can't walk around! This is also the reason by the way, you haven't had recipes as regularly as before. So, for the next week or two, I'm going to post easy recipes even I can make as I gimp across my kitchen floor. This one makes use of frozen veggies, so it's easy to make, inexpensive and most importantly- a healthy version- of my favorite cool weather comfort food. You can garnish the soup with a sprinkling of mozzarella cheese and an avocado- which is a great source of healthy fats and even have more potassium than a banana! They're also high in folic acid and fiber, both great for kids. So, if your kids won't eat them sliced in the soup, feel free to mash one and mix it in to include the flavor and vitamins incognito.
Ingredients:
1 chicken breast
1/2 lb corn frozen
1/2 lb mixed peppers frozen or fresh (if you use fresh, two peppers is plenty)
3 cups chicken stock- See the recipe in September's blog posts
1 1/4 cup clean salsa- you can find a recipe for this in September's posts also
3 corn tortillas shredded
Mix all the ingredients in the crock pot. Shred tortillas first- they're more to flavor the broth- and cook on low for 6-8 hours. Shred chicken before serving. Garnish with a small amount of mozzarella cheese and avocado.
Freezes well, so feel free to double or triple the recipe for a night you just don't feel like cooking or even for school lunches!
ENJOY!
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