For Southwest Salad
Taylor Farms Southwest Chopped Kit
For Slow Cooker Chicken Tortilla Soup
Taylor Farms Kale & Spinach
450 g skinless boneless chicken thighs
1 onion, diced
2 capsicum, any colour, diced
4 garlic cloves, minced
1 can diced tomatoes
1 can black beans
1 bag frozen corn kernels
4 cups low sodium chicken stock
4 Tbsp tomato paste
1 Tbsp chilli powder
1 tsp paprika
1 tsp dried oregano
1/2 tsp cumin
1/4 tsp chilli flakes (or to taste)
1-2 tsp kosher salt (to taste)
Pepper to taste
2 tablespoons lime juice
Grated cheddar cheese
Crunchy tortilla strips
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 Chopped Kit 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 Kit alongside soup.
Recipe courtesy of Fox and Briar.