SKINNY GIRL CROCK POT RECIPES RECIPES

Steps:

• Combine chicken thighs, tomatoes, turkey sausage, chicken broth, onion, green bell pepper, garlic, Cajun seasoning, cayenne pepper, and ground black pepper in a slow cooker. Stir together to combine.
• Cook on Low until flavors are blended, about 6 hours.

Steps:

• Heat oil over medium/high heat in a medium skillet. Add onion and garlic and cook until translucent, about 3 minutes. I like mine to be a bit under-sauteed, to keep a bit of their crunch.
• Once sauteed, add the onion and garlic to a slow cooker over high heat. Add in all other ingredients except for tortillas and garnishes. Stir to combine.
• Heat on high, covered, for 2-3 hours, or on low for 4-5 hours.
• Before serving, prepare the tortilla crisps: In a small saucepan, heat the canola oil over medium/high heat.
• Spray each tortilla with olive oil and sprinkle with the taco seasoning. Use a pastry brush to spread out the taco seasoning evenly.
• Using a pizza cutter, cut each tortilla into 1/2 inch strips.
• Cook the strips in batches, about 2-4 minutes or until browned. Some of the taco seasoning will come off into the oil, and that's okay.
• Using a slotted spoon, remove the strips and allow to drain on a paper towel.
• When ready to serve the soup, serve garnished with extra cilantro, low fat sour cream, jalapeños, and tortilla strips. Or any of your favorite toppings!
• Enjoy!