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Combine coconut oil, onion, garlic, chili powder, cumin, oregano, basil and brown sugar in a medium size microwave-safe bowl. Cover bowl with plastic wrap and place in the microwave . Cook on high power for 1 minute. Remove and stir well. Return to microwave and cook for another 3 minutes on high power. Careful remove plastic wrap (contents of the bowl will be very hot) and transfer aromatic mixture to the slow cooker.
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Rinse bowl. Stack corn tortillas, then cut in in half. Cut each half into thin slices widthwise. Place tortilla slices in the bowl with 2 cups of the chicken broth. Cover bowl with plastic wrap and cook on high power for 5 minutes. Carefully remove plastic wrap (broth will be very hot) and add contents of bowl to slow cooker.
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Add chicken sausage black beans, diced tomatoes, crushed tomatoes, roasted red peppers, remaining broth, cilantro, salt and pepper to the slow cooker. Cook on low for 6-8 hours.
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Add corn, stir well and serve. Top with any of the following: oven-fried tortilla chips, sour cream, Greek yogurt, sliced radishes, sliced avocados, cheese, black olives, jalapeños, queso blanco, cilantro leaves,
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For the crispy oven-fried tortilla chips, preheat oven to 400˚F and line a sheet pan with foil for easy clean up. Stack corn tortillas and cut in half. Cut into thin strips. I like to cut the lengthwise for longer strips but you can also cut them widthwise. Place on prepared sheet pan and drizzle with the melted coconut oil. Toss carefully but well with your hands until all the strips are coated with oil. Sprinkle with salt and toss once more. Bake for 3 minutes then remove from oven and toss with a tongs or spatula to redistribute. Bake another 4-6 minutes or until tortilla strips are a pale golden brown. Remove from oven and set aside to cool.