Chicken Tortilla Soup (for crock pot)

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This tasty Chicken Tortilla Soup for crock pot will be ready with very little hands-on time. Gluten free, dairy free and bursting with delicious flavor.

Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours 10 minutes
Yield: 6-8 1x

Ingredients

3 – 10 ounce cans of Rotel tomatoes and green chilies*
1 – 15 ounce can organic black beans, drained
1 – 15 ounce can organic pinto beans, drained
1 cup frozen organic corn
1/2 cup organic red enchilada sauce
2 cups organic chicken broth or homemade bone broth
4 boneless, skinless chicken thighs
Toppings: lime crema, tortilla chips, fresh cilantro

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Instructions

To a slow cooker or the VitaClay clay pot, add the rotel, drained blacks beans, drained pinto beans, corn, enchilada sauce and chicken broth. Stir to combine.
Place the chicken on top of the mixture and gently push until fully submerged.
Cover and set your crock pot on low for 8 hours or high for 4 hours. For the VitaClay, set the cooker to “slow cooker/stew” and set for 3 hours.
Once done, use a fork to remove the chicken from slow cooker and shred in a bowl. Return to the slow cooker and combine. Serve warm.

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Notes

Rotel substitute: If you would prefer to not use Rotel, you can substitute with 10 oz diced tomatoes, 10 oz tomato puree, 10 oz classic salsa and 4 oz of green chilies.

Find it online: https://cleancuisine.com/chicken-tortilla-soup/

Kitchen Favorites

Chicken Tortilla Soup (for crock pot)

Ingredients

Instructions

Notes