Creamy Crock Pot Chicken Tortilla Soup
Ingredients
-
1
lb.
boneless skinless Chicken Breasts
-
6
cups
Low-sodium Chicken Broth
-
1
leaf
bay leaf
-
1
large
onion, diced
-
2
cloves
garlic, minced
-
1
large
zucchini, diced
-
1
large
yellow squash, diced
-
1
teaspoon
chipotle chili powder
-
1
teaspoon
smoked paprika
-
28
oz.
can diced fire-roasted tomatoes
-
1
cup
frozen corn
-
ΒΌ
cup
fresh cilantro, chopped
-
2
large
limes, juiced
-
to taste
Salt & Pepper
-
14
oz.
full fat coconut milk
Instructions
- Add chicken breast, diced onions, garlic, zucchini, squash, smoked paprika, chipotle chili powder, and diced fire-roasted tomatoes to the crock pot. Season with salt and pepper, then add chicken broth and stir.
- Cover and cook on HIGH for 3 hours.
- Remove chicken from the crock pot and shred it using two forks or chop with a knife.
- Remove one cup of the broth and blend it with coconut milk until smooth.
- Return the shredded chicken to the crock pot along with corn, lime juice, cilantro, and the blended coconut milk mixture.
- Cook for an additional 15 minutes on HIGH.
- Serve with optional toppings like diced avocado, cheese, or tortilla chips.
Nutrition Facts (estimated)
Servings
10-12
Calories
115
Total fat
6g
Total carbohydrates
11g
Total protein
6g
Sodium
201mg
Cholesterol
9mg
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