Lentil and Black Bean Taco Soup (crockpot)

 

Every sick day calls for a hearty soup.

And when momma or grandma isn’t able to whisk it over to you, when you don’t feel like making the trip to the store, or when you want to create something a little healthier so you don’t feel even worse after eating it, you whip up this.

Protein packed, a perfect combination of carbs and protein so it leaves you feeling full, and just the right amount of spice to clear out any congestion and give you a flavor that jumpstarts those non-existent tastebuds!  Plus, fresh chicken tenderloins create a juicy, delicious, flavorful all in one meal.

This is a perfect Taco Tuesday addition to your menu and turned out to be a kid favorite in our house!  They cleaned their bowls and one asked for seconds!  I call that a win on all fronts!

I hope you enjoyed this soup as much as we did!  Please be sure to comment/review below and share with friends!

Ingredients:  

1 lbs fresh chicken tenderloins
1 can organic black beans, rinsed and drained
3 large carrots, peeled and chopped
1/4 yellow onion, diced
1 medium green or red pepper, diced
or 4-5 mini sweet peppers, diced
1 c frozen corn (optional)
2 c organic vegetable broth
3/4 c organic red lentils
1/2 c natural/fresh salsa
1 tsp garlic powder
2 tsp chili powder
1 tsp cumin
1/2 tsp sea salt

Directions: 

In a large crockpot sprayed/oiled, place chicken breasts.  Season with chili powder, garlic, cumin, sea salt.  Add diced veggies (except corn).  Cover with salsa, broth, beans, lentils.  Cook on low 4 hours. Stir.  Add frozen corn.  Stir well.

Enjoy!

*Serves 6*

For 21 Day Fix:  1 cup equals:

1 RED
1 YELLOW
1/2 GREEN