Enchilada soup
dairy free, vegan option
Do you celebrate Cinco De Mayo? Well, it’s on a Sunday this year, so if you happen to be wondering what to bring to that fiesta you’ve been invited to this weekend, here you go! At the same time, if you’re looking for a quiet night at home, and don’t feel like joining in on the party… ALSO, HERE YOU GO! Don’t you just love crockpot recipes? You really can’t go wrong.
Cilantro is wonderful for helping the body detox, it also helps with heavy metal chelating! Black beans are packed with protein, fibre. Bone broth has protein, proline, and glycine to help strengthen the gut lining. Tomatoes contain potassium, vitamin C and vitamin A.
This is a great recipe to use as your lunches throughout the week!
It’s also really easy to package all ingredients except broth and cream, and freeze for a really quick crockpot freezer meal!
Crockpot Enchilada Soup
Prep time: 15 minutes
Cook time: 6-8 minutes
Yield: 6 servings
ingredients
9 roma tomatoes
1 heaping tbsp fresh pressed garlic
1.5 tbsp cumin
1.5 tbsp chili powder
1.5 tbsp oregano
1 tsp paprika
1/2 tsp pink salt *adjust if using a salted broth.
1/2 tsp pepper
1 cup cherry tomatoes - halved
4 cups of organic chicken bone broth *or vegetable broth
1 can of blackbeans
4 medium bell peppers sliced approx 1 cm thick
7 boneless skinless chicken thigh’s, or breasts *omit if vegan, replace with pulled jackfruit and extra beans
1/4 cup coconut cream - solid part from a can
Garnish: cilantro, avocado, sprouts, extra coconut cream
method
Peal tomatoes, remove white top and middle, mash in a bowl with a potato masher
Wash, core and slice peppers
Combine everything except coconut cream into the crockpot and set on low for 6-8 hours.
Stir in coconut cream, and serve topped with garnish.