grain free chicken ‘tortilla’ soup.
this soup is creamy, packs a ton of flavor and nutrients, and it’s easy peasy.
crockpot recipes really are the best- it take’s most of the thinking and labor out of cooking!
such a cozy and satisfying soup for any time of year if you ask me! the creaminess comes from coconut milk- which is mostly masked by the spices and lime. I really love this one for busy week lunches, and I think you will too.
makes about 4 servings
1.5 lb of boneless chicken breasts (this was 3 smallish breasts for me)
1 1/2 cups chicken or veggie broth
1 large zucchini, diced
1 green bell pepper, diced
1 yellow onion, finely diced
1 jalapeño, diced (remove seeds if sensitive to spice)
2 - 10 oz cans of diced tomatoes with jalapeño and cilantro
1 -14 oz can of full fat coconut milk
2 tsp chili powder
2 tsp garlic powder
1 tsp cumin
1 tsp smoked paprika
1 tsp oregano
1 1/2 tsp sea salt
Black pepper to tase
Juice of 1 lime
Optional: large handful of fresh cilantro
Optional for extra spicy: cayenne pepper to taste
1. Add the chicken breasts to a crockpot and season with the salt. Add all other ingredients BESIDES coconut milk, cilantro, and lime juice on top of chicken breasts.
2. Cook on low for 6-8 hours, then remove chicken and shred it up.
3. Add chicken back to crock pot, stir in coconut milk, lime juice, and fresh cilantro if using. Serve!