1 cup chopped onion
2 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon ground cumin
3/4 teaspoon chili powder
4 cups chicken broth (use vegetable broth to make it vegetarian)
** Substitute water for broth, to taste
4 tablespoons chopped fresh cilantro
1 1/2 cups chopped tomatoes
2/3 cup canned black beans, rinsed, drained
2/3 yellow corn
2/3 cup chopped zucchini
1 1/2 tablespoons minced seeded green chilies
Add all ingredients to the crock pot. Cook on high for four hours.
Serve with strips of tortillas and sour cream.
TORTILLA DIRECTIONS
Cut corn tortillas into ½ inch strips. Lightly coat corn tortillas in olive oil, kosher salt and pepper. Bake tortilla strips in a 400 degree oven for 7-10 minutes, tossing once, until lightly browned. Check frequently, to avoid burning.
1 comment:
This dish was a great blend of healthy vegetables, and we added some cooked chicken in the last half hour, it came out delicious. Brendan loved the tortilla chips with sour cream as well.
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