The amount of photos of this DAMN CREAMY CHICKEN TORTILLA SOUP on my phone right now is ridiculous. I honestly don’t even know what this photo looks like because I’ve been staring at in slightly different positions for so long. Whether it looks good here or not, I promise you this is the only tortilla soup recipe you’ll ever need. Moral of the story: taking pictures of tortilla soup is hard, but luckily making it is not.
Another easy slow cook recipe for you to dump in the crock-pot and let it cook itself. This one is SO delicious and creamy and it’s dairy free, gluten free, and can be made vegan! All of the things. Make it!
Chicken Tortilla Soup
Ingredients
- 2 large chicken breasts
- 6-8 cups vegetable or chicken broth
- 1/4 cup canned coconut milk
- 1 28 oz can tomatoes
- 2 tbsp tomato paste drained and chopped
- 2 14 oz cans black beans drained and rinsed
- 1 4 oz can green chilies
- 1 red bell pepper diced
- 1/2 white onion diced
- 1 zuchinni diced
- 1 jalapeno diced (optional)
- 1/4 cup cilantro
- 4 cloves garlic minced
- 2 limes juiced
- 1 tbsp salt, pepper, cumin, chili powder, paprika
- 1/4 tsp cayenne pepper
Toppings
- tortilla chips
- cheese
- Greek yogurt
- cilantro
- avocado
Instructions
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Dump all ingredients in the crock-pot (except toppings).
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Cook on high for 3-4 hours or low for 7-8.
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For creamy soup, cook the chicken separately and blend the remaining ingredients after they are cooked then add chicken.
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Top with avocado, cilantro, Greek yogurt, cheddar cheese and tortilla chips.
Recipe Notes
Substitute chicken for 1 cup uncooked quinoa for vegetarian.
No cheese, Greek yogurt, or chips for Whole30.
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