Crock-Pot Chicken Tortilla Soup
All I can say about this recipe is if you like chicken tortilla soup you have to try this recipe out. Vegan options are available!
Servings: 8
Calories: 333kcal
Crock-Pot Ingredients
- 1 large can diced tomatoes
- 1 can black beans
- 1 can diced green chiles medium heat
- 2 vegetarian reduced sodium bullion cubes
- 6 cups filtered water
- 1 package frozen corn
- 2 cup spinach chopped
- 1 cup cilantro chopped
- 1 green bell pepper diced
- 1 red bell pepper diced
- 1/2 red onion diced
Meat Options and Seasonings
- 1 pound free-range chicken breast (omit for vegan or try 2 cans of shredded jackfruit)
- 1 tsp chili powder
- 1 tsp pepper
- 1 tsp cumin
- 1 tsp Cajun seasonings
- 1 tsp garlic powder
- 2 tbsp coconut oil
For Garnish
- Grated Mexican cheese (Diary-free options available)
- Sliced avocados
- Sliced scallions
- Cut corn tortillas into strips
Add all the crock-pot ingredients to the crock-pot.
For chicken option:
In a pan melt 2 tsp. coconut oil and cut chicken into strips and add spices. Stir-fry for on medium heat for about 10-minutes until chicken is no longer pink in the middle
For jackfruit option:
In a pan melt 2 tsp. coconut oil and use two forks to shred jackfruit in a bowl. Add spices and cook for a few minutes to melt the flavor.
Combine all ingredients together and cook on high heat for 4 hours or low for 6.