Slow Cooker Chicken Tortilla Soup

Slow Cooker Chicken Tortilla Soup

(with dairy free and gluten free suggestions)

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 8 hours

Total Time: 8 hours and 10 minutes

Ingredients:

4 chicken breasts, boneless, skinless

4 cups low sodium chicken broth (check the package for GF designation)

1 large onion, diced

4 garlic cloves, minced (if you buy the garlic minced, check that the package has the GF designation)

1 jalapeno, seeded and minced

2 cans (14.5 oz each) no salt added diced tomatoes (check for the GF designation)

1 can diced green chilis (check for the GF designation)

Juice from 1 lime

2 TBSP chili powder (check for the GF designation)

1-1/2 TBSP ground cumin (check for the GF designation)

¼ tsp sea salt

1 tsp ground black pepper

Cilantro and tortilla chips (check for GF) for garnish

*Other garnish ideas: sliced avocado, plant-based sour cream, plant-based shredded cheese, pickled jalapenos (not all plant-based sour cream and cheese products are GF; be sure to check)

Directions:

1.       Combine all ingredients, except cilantro, tortilla chips, and garnishes into the slow cooker.

2.       Cover and cook on low for 7 hours.

3.       Remove chicken breast and shred. Put the chicken back into the slow cooker and cook for 1 more hour on low.

4.       Serve with chopped cilantro, tortilla chips, and any of the garnishes you want to add. I recommend setting up a topping bar so everyone can make it how they like it.

Nutrition Facts (including cilantro and ½ serving of tortilla chips, but not including other suggested garnish options)

Calories: 179

Fat: 3 g

Carbs: 16 g

Protein: 15.3 g