Crockpot Chicken Tortilla Soup



Ingredients  Crock-Pot-Chicken-Tortilla-Soup-03

  • 1 pound boneless chicken breast
  • 1 1/2 cups fresh or frozen corn
  • 1 15 ounce can of diced tomatoes, drained
  • 1 15 ounce can black beans, drained and rinsed
  • 5 cups low sodium organic chicken broth
  • 3/4 cup onion, diced (1 medium onion)
  • 3/4 cup celery or green pepper
  • 1 jalapeño pepper, diced, add more for spicy
  • 2 cloves garlic, minced
  • 1 teaspoon chili power (add a little extra if you like spice)
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne powder
  • 1/2 teaspoon coriander
  • 3 tablespoons tomato paste
  • Salt and pepper to taste


Directions

  1. Pace all ingredients in a crock pot and cook on high for 4-6  hours or low for 8 hours.
  2. Remove chicken breasts from crock pot and shred with 2 forks. Return chicken to crock pot and gently stir.
    Note: to thicken, add 2 teaspoons of coconut flour about 1 hour prior to serving.
  3. Ladle into serving bowls and top with shredded cheese, sour cream, cilantro, tortilla chips…whatever you like!

 

Adapted From:  Kim’s Healthy Eats

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