How To Make Gluten-Free Crock Pot Chicken Tortilla Soup
A flavorful soup packed with tender chicken, savory spices, and topped with crispy tortilla strips.
Serves:
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 can diced tomatoes
- 1 can black beans, drained and rinsed
- 1 green bell pepper, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped
- 1 cup gluten-free tortilla chips, crushed
- Optional toppings: shredded cheese, avocado, sour cream
Instructions
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In a crock pot, combine the chicken breasts, diced tomatoes, black beans, bell pepper, onion, garlic, chicken broth, chili powder, cumin, paprika, salt, and pepper.
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Cook on low for 6 hours or high for 3 hours, or until the chicken is cooked through and tender.
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Remove the chicken from the crock pot and shred it.
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Return the shredded chicken to the crock pot and stir in the cilantro.
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To make the tortilla strips, crush the gluten-free tortilla chips in a plastic bag.
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Serve the soup hot, topped with the crushed tortilla chips and any additional toppings of your choice.
Nutrition
- Calories : 352 kcal
- Total Fat : 7g
- Saturated Fat : 1g
- Cholesterol : 82mg
- Sodium : 931mg
- Total Carbohydrates : 31g
- Dietary Fiber : 9g
- Sugar : 4g
- Protein : 38g
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