Slow Cooker Chicken & Black Bean Taco Soup

5 hours

30 minutes

Ingredients

454 grams Chicken Thighs (boneless, skinless)

1/3 cup Quinoa (dry, rinsed)

1 cup Black Beans

2 tbsps Taco Seasoning

3 cups Fire Roasted Diced Tomatoes (from the can, with juices)

750 milliliters Bone Broth

1 cup Cilantro (chopped, divided)

1 Avocado (large, sliced)

½ cup Plain Greek Yogurt (optional)

2 cups Corn Tortilla Chips (crumbled)

Place the chicken, quinoa, beans, taco seasoning, tomatoes, broth, and half of the cilantro in a slow cooker. Stir, cover, and cook on low for five hours.
Remove the chicken from the soup and shred with two forks. Return to the soup and mix well.
Divide evenly between bowls and garnish with avocado, yogurt, corn tortillas, and the remaining cilantro. Enjoy

Leftovers: Refrigerate in an airtight container for up to five days or freeze for up to three months.

Serving Size: One serving is equal to approximately two cups.

More Flavor: Season with sea salt and ground black pepper, lime juice, corn, onions, garlic, and/or red bell pepper.

Additional Toppings: Hot sauce and/or cheese.

Dairy-Free: Omit the yogurt.