Tri-pepper Chicken Veggie Chowder

3 large organic carrots

4 jalapeños, whole

1 habanero, whole (optional)

1 fresh, large, green banana pepper

1 red cherry pepper

1/2 green wax pepper

6 cloves fresh garlic

4 large whole thawed boneless skinless chicken breasts (about 1.5 lbs)

2 ears fresh corn, sliced off ear OR 2/3 lb. frozen corn kernels

2-3 sundried tomatoes

1/2 can large black olives, drained

1 28 oz can organic crushed tomatoes

1 large onion

2 c. low sodium gluten free chicken broth (We use Imagine*)

~12 c. water (enough to cover the chicken breasts in your slow cooker, we have a large Crockpot)

~1/4 c. extra virgin olive oil (to taste)

1 7 oz. can fire roasted diced green chilies



Seasonings:

rosemary

garlic powder

sea salt and pepper

dash cayenne pepper (optional but highly recommended for optimal health whallop)

dash crushed red pepper flakes

parsley



Optional add ins (if you have on hand):

1/2 bag (5 oz) of fresh, washed organic baby spinach or other dark greens

2 stalks organic celery, washed



First, wash and pat dry all of the peppers, celery, and greens. I minced about half the garlic and reserved the rest of the whole cloves for the soup. Slice the peppers (wear a glove if you're sensitive to the oil) to your liking and set aside. I finely chopped my jalapeños, but roughly sliced the longer wax and banana peppers and quartered the cherry peppers. The habanero I leave whole in the soup for the "winner" (around here, that's me since Jon's terrified of it). If you do choose to chop up the habanero, be aware that your soup spice level will go through the roof as the oils disperse in the broth. Don't fret about all the different varieties of peppers, substitute ones you like. Note that sweet bell peppers will not have the capasicin-loaded benefits, but they are still excellent sources of Vitamin C (especially eaten raw).



Drizzle the olive oil into the slowercooker and place the washed chicken breasts in the bottom of the slowcooker. I chose to slice the corn off the cob and add the kernels directly to the Crockpot. Chop the carrots and celery and add to the pot as well. If you're adding any heavy greens like mustards or kale, chop and add them now as well. Either add whole sundried tomatoes, or chop them with kitchen shears and add to the pot. Add in all of your seasonings, broth, and water. If you're using a Crockpot, make sure your's is large enough for all of the liquid. Cook the soup on high for 2-3 hours or on low for 5-7 hours - whichever timing fits your schedule best. Serve hot with a garnish of avocado wedges and a squeeze of lime. If you have fresh basil available, some chopped basil would be wonderful sprinkled on top right before serving.