• In a medium-size microwave bowl combine the 1 Tablespoon coconut oil, onion, garlic, chili powder, cumin, oregano, basil, and brown sugar. Cover bowl with plastic wrap.

  Cook on high power for 1 minute. Remove and stir.

  Recover and return to microwave and cook for another 3 minutes on high power. Carefully remove the plastic wrap. The contents are VERY hot. Transfer the mixture to the slow cooker.
• Rinse the bowl - you'll be using it again. Stack 6 corn tortillas on a cutting board. Cut them in half and then cut the halves into thin slices.

  Place the tortilla slices int eh bowl with 2 cups of chicken broth. Cover the bowl with plastic wrap and cover on high power in the microwave for 5 minutes.

  Carefully remove the plastic wrap from the bowl. The broth is very hot. Add the tortilla strips and broth to the crockpot.
• Add the 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.
• Add the corn, stir well and serve with your choice of garnishes.

  We suggest the following: oven-fried tortilla chips, sour cream, Greek yogurt, sliced radishes, sliced avocados, cheese, black olives, jalapeños, queso blanco, chopped cilantro.

Oven-fried tortilla strips:

• Preheat oven to 400℉ and line a sheet pan with foil (this is for easy clean-up).
• Stack corn tortillas on cutting board and cut in half. Then cut the halves into strips lengthwise or widthwise, any way you prefer.

  Place the strips on the prepared sheet pan and drizzle with the melted coconut oil. Toss well so that the strips are coated with the oil. Sprinkle with salt.
• Bake for 3 minutes then remove from oven and using a spatula or tongs, redistribute so they bake evenly.
• Bake another 4-6 minutes or until tortilla strips are a pale golden brown. Remove from oven and set aside to cool.