Name: Crock-Pot Chicken Tortilla Soup
Yield: 8
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; 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; Grated Mexican cheese (Diary-free options available); Sliced avocados; Sliced scallions; Cut corn tortillas into strips

AuthorJessica Lee ReaderCategoryEntrees, Soups

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

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

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.

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

Ingredients