Creamy Crock Pot Chicken Tortilla Soup

This Crock Pot Chicken Tortilla Soup recipe is filled with Tex-Mex flavor, plenty of vegetables, tender chicken, and bonus: it’s also creamy!

📝 Ingredients

• 1 lb. boneless skinless Chicken Breasts
• 6 cups of Low-sodium Chicken Broth
• 1 bay leaf
• 1 large onion, diced
• 2 garlic cloves, 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
• 1/4 cup fresh cilantro, chopped
• Juice of 2 large limes
• Salt & Pepper to taste
• 14 oz. full fat coconut milk

👨‍🍳 Instructions

1. 1To a crock pot add, chicken breast, diced onions, garlic, zucchini, squash, smoked paprika, chipotle chili powder and diced fire roasted tomatoes. Season with salt & pepper and add chicken broth. Stir to mix everything together.
2. 2Cover and cook on HIGH for 3 hours.
3. 3Remove chicken from the crock pot and shred using two forks or chop with a knife.
4. 4Remove one cup of the broth and place in a blender with coconut milk. Blend until milk and broth no longer separate, about 30 seconds to 1 minute.
5. 5Add the chicken back into the crock pot along with corn, lime juice, cilantro and coconut milk mixture.
6. 6Cook an additional 15 minutes on HIGH in the crock pot.
7. 7Serve.
8. 8Optional toppings: diced avocado, cheese (Cheddar or Queso Fresco) or tortilla chips