top of page
CHICKEN
TORTILLA SOUP
PREP TIME: 15 min
COOK TIME: 4 hours in slow cooker
Makes 4 servings
INGREDIENTS:
​
SOUP:
32 oz. gluten-free chicken broth
1 lb. boneless, skinless chicken (uncooked)
2 garlic cloves, minced
1/2 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. paprika
1 can (14.5 oz.) petite diced tomatoes with juice (if you like spicy, get the diced tomatoes with the jalapeños. YUM.)
1 cup corn (frozen or canned)
1 Tbsp. fresh lime juice
1/4 tsp. pepper
​
TOPPINGS:
1/2 cup shredded cheese (dairy or non-dairy)
1/2 cup sour cream (optional, dairy or non-dairy)
1/2 avocado
1/2 lime
Fresh cilantro
​
TORTILLA STRIPS:
your choice of tortillas
olive oil
garlic powder
salt
​
INSTRUCTIONS:
​
1. Turn slow cooker on high.
2. Combine all soup ingredients into the slow cooker. (except tortilla strips and toppings.)
3. Cook for 4 hours.
4. When 15 minutes is left on the slow cooker, turn oven on broil for tortilla strips.
5. Cut tortillas into slices. Lay out on a pan. Spray with olive oil. Salt and garlic to your liking.
6. Bake for 10 min or to your liking.
7. Once soup in done cooking, shred chicken. I shredded the chicken in the slow cooker with two forks.
8. Serve in a soup bowl.
9. Top with whatever goodies you want. ENJOY!
**If you make this recipe, tag me @brookierachelle via insta story or on your picture! It makes me so happy seeing your pictures!**
XOXO-B
bottom of page