Creamy Chicken Tortilla Soup

Paleo | Whole 30 | Gluten Free

Serving Size 4
Total Time 45 Minutes (Instapot) 4 Hours (Crockpot)

Ingredients

Instructions

2-3 chicken breast (seasoned with salt and pepper)

2 cans diced tomatoes with green chilis

1 cup chicken broth

1 yellow onion, diced

1 clove garlic, minced

2 tsp garlic powder

1 tsp onion powder

1.5 tsp chipotle pepper powder 

1 tsp cumin

​1 tsp dried oregano

1 tsp smoked paprika

2 zucchini, sliced in chunks

1 cup cherry tomatoes

1/4 cup cashew cream (blend 1 cup cashews with 3/4 cup water)

Toppings:

lime wedge

cilantro

jalapeno, sliced

avocado, diced

green cabbage, sliced thin

Crock Pot:

Place all ingredients in crockpot(except for cashew cream) in order.

Set crockpot to low and cook for 4 hours or until chicken is cooked through.

Once chicken is cooked, remove and shred.

Add chicken back to crockpot with 1/4 cup of cashew cream and mix.

Serve with variety of listed toppings, lime juice is a must.

Insta Pot:

Place all ingredients in Instapot (except for cashew cream) in order.

Set Instapot to high pressure for 18 minutes.

Once the time is up, allow pressure to release or if in a hurry (use a towel to manually release).

Remove chicken and shred.

Add chicken back to pot with 1/4 cup of cashew cream and mix.

Serve with variety of listed toppings, lime juice is a must.

tips & tricks

Toppings are a must. They really bring all the flavor, especially the cilantro and lime.

If not whole 30 - top with seite tortilla chips or cut up siete almond flour tortillas.

Add other vegetables such as kale or cauliflower.

Tel: 985-869-2036

New Orleans, Louisiana

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