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Cranberry BBQ Meatballs

Serves: 6-8 people Prep Time: 10 minutes Cook Time: Low (6-8 hours) High (3-4 hours)
5 from 5 votes
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Ingredients
  

  • 3-4 boneless skinless chicken breasts
  • 1 15 ounce can crushed tomatoes
  • 1 10 ounce can low sodium black beans
  • 1 10 ounce can red enchilada sauce
  • 1 14 ounce can green chiles
  • 1 small onion- chopped
  • 3 garlic cloves- minced
  • 1 12 ounce bag of frozen sweet corn
  • 32 ounces low sodium chicken broth
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • ½ lime
  • For tortilla strips:
  • 4 corn tortillas
  • ½ lime - zested and juiced
  • 2 Tablespoons chopped cilantro
  • Salt optional
  • Garnishes: Lime Avocado, cheese, sour cream, pico de gallo, cilantro

Instructions
 

  • Spray the bottom of the slow cooker, place the chicken breasts in the bottom.
  • Add all of the ingredients to the slow cooker and stir it until the spices are more evenly distributed.
  • Set your slow cooker to cook on low for 6-8 hours or high for 3-4 hours.
  • About 30 minutes before serving, remove the chicken from the slow cooker and shred with two forks. Return chicken to the slow cooker. Turn the slow cooker to warm and allow the meat to rest in the soup for 30 minutes. Squeeze half of the lime into the soup and stir before serving.
  • Serve with tortilla strips piled on top with your choice of additional garnishes.
  • Directions for the Cilantro Lime Tortilla Strips:
  • Preheat the oven to 375 degrees.
  • Use a pizza cutter to slice the corn tortillas into little strips.
  • Spray baking sheet with cooking spray and spread the tortilla strips out evenly.
  • Spray with cooking spray again. Squeeze the juice from half a lime over the strips and sprinkle the lime zest and cilantro over the strips. If desired, add a sprinkle of salt.
  • Bake for 5-10 minutes or just until golden brown.

Notes

This recipe is very forgiving to many changes. Feel free to change the type of beans, or adjust the spices to your liking.
To make this soup extra spicy, add ¼ teaspoon of cayenne pepper or chipotle in adobo.