Three Pepper Chicken Soup

It is that time of year again where soup counts as an entrée and the Crockpot starts working double-time.  I love it!

This soup has red bell peppers, Ancho peppers, and a jalapeño pepper.  I made the base out of vegetable puree and vegetable broth.  I added some onions and pinto beans because I love them!  My husband was kind enough to shred the chicken when he got home and we had ourselves a great weeknight supper.  I am hoping the leftovers are just as satisfying!

Three Pepper Chicken Soup

3 medium tomatoes

1 jalapeño

2 garlic cloves

4 TBS of cilantro leaves

1 lime, juiced

1/4 tsp of salt

1 cup of vegetable broth

1 red bell pepper, chopped

3 ancho peppers, chopped

1 medium yellow onion, chopped

1 15oz can of pinto beans, rinsed and drained

1 tsp of cumin

salt and pepper

1.5lb of boneless, skinless chicken breasts

Place the tomatoes, jalapeño, garlic, cilantro, and lime juice in the bowl of the food processor.  Pulse until smooth.  Add this to the bowl of the Crockpot.  Add in the vegetable broth, red pepper, Ancho pepper, onion, pinto beans, cumin, and 1/2 tsp each of salt and pepper.  Stir well.  Add the chicken breasts, making sure they are submersed.  Cook on low for 8 hours.  Shred the chicken with two forks and add 1/4-1/2 cup of vegetable broth if needed.  Garnish with chopped avocado and cilantro.  Enjoy!