You'll love how easy this crock-pot chicken tortilla soup is to make. Just a few simple ingredients in your slow cooker and dinner is served! Gluten-free and dairy-free.
2.5lbschicken breasts or thighs(skinless and boneless)
2cupsyellow onion(diced (about 1 onion))
1cupgreen bell pepper(diced (about 1 bell pepper))
1cupred bell pepper(diced (about 1 bell pepper))
28ozdiced tomatoes(canned)
15ozblack beans(canned, rinsed and drained)
15ozcorn(canned)
48ozchicken stock(make sure it is gluten-free if need be)
1/4cupchopped fresh cilantro
1tbspcumin
1tbspchili powder
1/2tspcayenne pepper
1tspsalt
1tspgarlic powder
1lime(juiced)
5corn tortillas
1avocado(for serving)
Instructions
Turn crock-pot to low setting. Add half of the onions and bell peppers to the bottom of the crockpot.
Place chicken on top of onions and peppers. Then add remaining ingredients except for the corn tortillas. You may need to add more chicken stock to reach the desired consistency of your soup.
Cover with lid and cook for 6 hours on low.
Shred chicken with a fork and serve with fresh avocados and tortilla strips.
To make the tortilla strips, preheat oven to 375F. Cut tortillas into strips. Spray a baking sheet with cooking spray. Place strips in a single layer on the baking sheet and then spray the tops lightly with cooking spray. Place in the oven and bake for 5-10 minutes, until strips are crispy.