Sunshine Fiesta Chicken Soup

Instructions

1. Add carrots (diced and chunks), onion (or onion powder and dried minced onion), garlic, tomato paste, pineapple juice, lime juice, agave if using, fire-roasted green chilies, chicken broth, all spices, Tajín, and a light pinch of salt to the slow cooker. Optionally add taco salsa and/or jalapeño brine for background tang.

2. Cover and cook on HIGH for 1 1/2 to 2 hours, until the carrots are softening and the broth is fragrant.

   

3. Stir in diced chicken, black beans, kidney beans, and corn. Optionally add chopped pickled jalapeños or more salsa/brine. Continue on HIGH for another 1 1/2 to 2 hours (total 3-4 hours), until the carrots are very soft.

4. Remove the large carrot chunks with a ladle of broth. Blend until smooth and stir back into the pot to thicken.

   

5. Stir in the chopped fresh cilantro. Taste and adjust with vinegar, hot sauce or cayenne, a pinch of sugar only if needed, and more lime, salt, or Tajín.

6. Serve bowls topped with diced avocado and crushed tortilla chips. Add optional toppings such as queso fresco or cheddar, extra cilantro, pickled jalapeños, hot sauce, sour cream or Greek yogurt, diced onion, lime wedges, warm corn tortillas, pepitas or roasted chickpeas, and extra Tajín.