Creamy (crockpot) chicken tortilla soup

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"One-pot, set and forget comfort food. Perfect for those chilly evenings you'd rather spend on the couch than in the kitchen."
-- @shelbyykhan
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  • Recipe Card
Prep time: 5mins
Cook time: 6hrs

Recipe Card

ingredients

  • 2 chicken breasts
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon avocado oil
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 3 cloves minced garlic
  • 1/2 chopped white onion
  • 1 can diced tomatoes and green chilies (no salt added is best)
  • 1 can drained and rinsed yellow sweet corn
  • 1 can drained and rinsed black beans
  • 2 cups veggie broth
  • 1 tablespoon lime juice
  • 1 tablespoon or more to taste hot sauce
  • 1/4 cup heavy cream (or coconut fat if DF)
  • 1/4 cup sour cream (Vegan if DF)
  • tortilla chips and fresh parsley, for serving

Method

  • Step 1

    Place chicken breasts in crock pot. Season with salt and pepper, drizzle over avocado oil.

  • Step 2

    Add smoked paprika and chili powder.

  • Step 3

    Add can of diced tomatoes and chilies, corn, black beans, minced garlic, and chopped onion.

  • Step 4

    Pour over veggie broth to about 3/4 cover everything.

  • Step 5

    Place lid on, turn crockpot to low and cook for 5-6 hours until chicken is cooked through.

  • Step 6

    Shred chicken with two forks (should be really easy!)

  • Step 7

    Pour in hot sauce, heavy cream (or coconut fat *the thick top part of a can of coconut milk*) and sour cream. Stir to combine.

  • Step 8

    Leave lid off crockpot and allow to cook for about 10-15 more minutes to thicken up.

  • Step 9

    Serve with fresh parsley, a dollop of sour cream, shredded cheese if desired, and tortilla chips or strips on the side.