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!


If you are a fan of Chicken Tortilla Soup you have to try this recipe out. I don't eat meat that often, but when I do it's in this Chicken Tortilla Soup Recipe. I actually pulled this out of my old blog and reworked it recently. I've included the options to make this dairy-free and vegan as well. Have you tried jackfruit yet? If you're wanting to you can omit the chicken or try jackfruit instead. I've been subbing a lot of meat options for jackfruit lately and haven't missed meat at all. 

The beauty of this Chicken Tortilla Soup is that it's a crock-pot recipe. I love the crock-pot recipes because it allows time for all the spices and ingredients to combine into an amazing entity of deliciousness. Plus it is healthy, fresh, and nutrient-dense. Enjoy! 

Yields8 Servings

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 cups spinach chopped
 1 cup cilantro chopped
 1 green bell pepper diced
 1 red bell pepper diced
 ½ 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

1

Add all the crock-pot ingredients to the crock-pot.

2

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.

3

Combine all ingredients together and cook on high heat for 4 hours or low for 6.


Ingredients

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 cups spinach chopped
 1 cup cilantro chopped
 1 green bell pepper diced
 1 red bell pepper diced
 ½ 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

Directions

1

Add all the crock-pot ingredients to the crock-pot.

2

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.

3

Combine all ingredients together and cook on high heat for 4 hours or low for 6.

Crock-Pot Chicken Tortilla Soup
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