Guys this recipe could not BE any easier! I made this sort of by accident recently, and it turned out SO DAMN GOOD I could not keep it to myself. This will have your house smelling amazing has all of 10 minutes of actual work involved, and with the recent welcoming of autumn, a spicy, hearty soup is just what the soul needs.
This is (or can be!) paleo, Whole30, dairy free, macro friendly, and it's bursting with flavor.
Now like most of my recipes, I use a couple store bought or previously prepared ingredients in here to save me the time (#nofucksgiven), but if you're a from-scratch type of gal, this would be even more amazing that way too.
Feel free to add or omit toppings, to double it or half it or anything else. You really can't screw this one up so have some fun and do what feels right!
SUPER EASY SLOW COOKER CHICKEN TORTILLA SOUP
- 1 pound boneless, skinless chicken breasts
- 1 red bell pepper, sliced or diced
- 1 green bell pepper, sliced or diced
- 1 large yellow onion, sliced or diced
- 1 or 2 jalepeno peppers, sliced or diced (depending on how spicy your preference is)
- Note: I used a pre-made veg mix from Whole Foods. If you're feeling lazy, do what I did!
- Fresh cilantro
- 2 Tablespoons Balanced Bites Taco + Fajita seasoning (or taco blend of choice)
- 1.5 quart chicken broth
- 1 can roasted tomatoes
- Salt + pepper
Optional toppings + garnish:
- Handful tortilla chips
- You could also use a scoop of cooked white rice instead (or omit both if paleo/Whole30)
- Fresh cilantro
- Grated cheddar cheese (omit if paleo/Whole30)
- Sliced avocado
- Squeeze of (my current food obsession) Garlic Sauce
- A dollop of sour cream, chipotle mayo or greek yogurt would be delish too!
Place chicken in the slow cooker, and top with taco seasoning, a big pinch of salt and some ground pepper. Pile veggies (peppers, onion) on top, including one or two sprigs of fresh cilantro.
Pour chicken broth over until everything is covered. Cook on LOW for 5 hours.
When done cooking, scoop chicken out and place into a medium sized bowl. Shred with a fork to desired size. Add back to pot. Pour can of roasted tomatoes into pot and stir to combine.
Add salt and pepper to taste. You may want another TB of taco seasoning.
Place handful of chips (or spoonful of white rice) into an empty bowl. Spoon soup on top. Top with any of your favorite toppings from the list above!
Enjoy hot but also pro tip: this gets better as it sits in the fridge so leftovers are also pretty rockin. :)