For Southwest Salad
|1 bag||Taylor Farms Southwest Chopped Salad kits|
For Slow Cooker Chicken Tortilla Soup
|1 bag||Taylor Farms Kale and Spinach|
|450 g||skinless boneless chicken thighs|
|2||Capsicums, any color, diced|
|4||Garlic cloves, minced|
|1 can||fire roasted diced tomatoes|
|1 can||fire roasted chilies|
|1 can||Black beans, drained and rinsed|
|1 bag||frozen corn kernels|
|4 cups||low sodium chicken stock|
|4 Tbsp||Tomato paste|
|1 Tbsp||chili Powder|
|1 tsp||Dried oregano|
|¼||Red pepper flakes|
|2 tsp||kosher salt|
|1 pinch||Black pepper|
|2 Tbsp||Fresh lime juice|
|1 cup||Cheddar cheese, Grated|
|2 cups||Crunchy tortilla strips|
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To make the soup, add all soup ingredients to the slow cooker EXCEPT the greens and lime juice. Stir to mix, heat on low for 8 hours.
After 8 hours, remove chicken and shred with a fork, then return to the crock pot, along with the greens and lime juice. Stir and allow to cook for about 5 more minutes, until greens are wilted but still bright green.
Prepare southwest salad according to instructions, top with diced avocados.
Serve soup in bowls topped with avocados, shredded cheese, tortilla strips, lime wedges and if desired coriander.
Serve southwest chopped salad alongside soup.
Recipe courtesy of Fox and Briar.