I used to do a diet called Wheat Belly a while back. It’s low carb but you can have fruit on it which is why I chose it. I made this with a few changes, and it was very good. And it’s a crockpot meal so you don’t have to heat up the kitchen.
The changes I made were: I used thighs instead of breasts, when I sautéed the veggies I also added the chili powder and cumin so they could bloom in the oil and added cheese as a topping with the cilantro and avocado.
There is something I don’t like about putting raw onions in a crockpot. It makes a smell that is off-putting to me, so I definitely did the sautéing step at the beginning. But you could probably skip that step altogether if you’re not as picky as me. And if you’re not on a low carb diet add tortilla chips to your bowl.
Chicken Tortilla-less Soup 2 tablespoons olive oil 1 yellow onion, diced 1 red bell pepper, diced 1 jalapeño, diced 3 cloves garlic, minced 3-4 boneless, skinless chicken breast 1 (28-oz.) can diced tomatoes 1 (4-oz.) can diced green chiles 4 cups chicken broth 2 tsp chili powder 1 tsp ground cumin Black pepper to taste Chopped cilantro, for garnish Guacamole, for garnish Preheat olive oil in a large skillet over medium-high heat. Sauté onion, bell pepper, jalapeño and garlic until onions are translucent. Transfer the cooked vegetables into the slow cooker and add the remaining ingredients (excluding the cilantro and guacamole). Cook everything for 4 hours on high, or 8 hours on low.
Once everything is cooked, use a pair of tongs to remove the chicken to a cutting board or plate. Using two forks, or a knife, shred the chicken into bite-sized pieces. Transfer the chicken back into the slow cooker and stir to mix.
Spoon the soup into serving bowls and top with cilantro and guacamole. —kwc— Here’s another (mostly) crockpot Mexican-flavored recipe. This would be good to keep in the freezer for nachos, tacos, enchiladas, salads, and on and on. I’d probably save the lime juice for just before serving because it loses its punch after being heated. Mexican Shredded Beef
For the beef 1 3-4 lb. boneless beef chuck roast trimmed of excess fat, cut into 7-8 pieces 1-1/2 tablespoons vegetable oil For the spice rub 1 tablespoon each: chili powder, ground cumin, kosher salt (may sub 1-1/2 tsps table salt) 1/2 tablespoon each: garlic powder, onion powder, smoked paprika 1 tsp each: pepper, ground coriander, 1/2 - 1-1/2 teaspoons chipotle chili pepper (only 1-1/2 tsp if you love heat) For the braising liquid 1 cup reduced sodium beef broth 1 cup mild salsa (medium if you like spicy) 1 4 oz. can mild diced green chilies, don’t drain 2 tablespoons tomato paste 2 tablespoons lime juice 2 tablespoons brown sugar 1-3 tsp liquid smoke (depending on how “smoky” you like it) 1 tablespoon beef bouillon granules, cubes or base (crush cubes) 1 tablespoon dried oregano Whisk together all of the spice rub ingredients in a small bowl; set aside.
Pat beef pieces dry with paper towels then liberally season with the spice rub, gently pressing to adhere. Save any excess spices to add to the pot later.
Heat 1-1/2 tablespoons vegetable oil in a large cast iron skillet over medium-high heat. Once very hot, add cubed beef and sear on all sides.
Transfer beef to a 6 quart (or larger) slow cooker along with all remaining ingredients, including any leftover spices. Stir to combine. Cover and cook on high for 3 ½ – 4 ½ hours or on low for 6-8 hours, or until the beef shreds easily with two forks.
Remove the beef to a rimmed plate or large bowl (do not discard juices in slow cooker), and shred with two forks, discarding any excess fat.
Add the shredded beef back to slow cooker and toss with slow cooker juices. Cook on low for 20 minutes for beef to absorb juices. Taste and season with hot sauce/ cayenne pepper, lime juice or brown sugar to taste.
Remove beef with a pair of tongs to a serving bowl or strain in colander so tacos, etc. don’t get soggy. Save the liquid to cook rice in (just add liquid plus water needed for rice). Serve in tacos, burritos, quesadillas, taquitos, salads, nachos, etc.
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