Tomato, Kale and Chicken Soup


5 vine tomatoes
2 cups kale (torn, stems removed)
2 ears corn (corn removed from ear)
4 cups vegetable broth (I use @pacificfoods)
1 to 1.5 lbs boneless, skinless chicken thighs
2 tsp ground coriander
2 tsp dried basil
1.5 tsp garlic powder
1 tsp dried dill
Sea salt and pepper to taste

Place tomatoes, vegetable broth and all spices in crockpot. Cook on high for 1.5 hours. Meanwhile, boil chicken thighs until cooked through. Allow to cool and shred. Split tomatoes apart, the add chicken, corn and kale to crockpot and cook an additional 15-20 minutes. Enjoy!!