Gluten-Free Crock Pot Chicken Tortilla Soup

• Gluten free

• Meat

  • 4 Chicken thighs, large bone-in

• Produce

  • 1 Avocado
  • 1 15 oz. Can Black beans
  • 2 tbsp Cilantro
  • 1 Cilantro
  • 4 oz Green chilies
  • 1 Lime, slices
  • 1 Red bell pepper
  • 1 28 oz. can Tomatoes
  • 1 Yellow onion

• Canned Goods

  • 4 cup Chicken broth

• Condiments

  • 1 Salsa

• Baking & Spices

  • 1/2 tsp Chili powder
  • 1 1/2 tsp Salt, Coarse Real

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1 1/2 tsp Cumin

• Bread & Baked Goods

  • 1 Corn tortilla chips

• Dairy

  • 1 Sour cream

• Liquids

  • 1/2 cup Water

Found on glutenfreedaddy.com

Description

Directions

• Placed the chicken thighs, crushed tomatoes, cumin, chili powder, diced green chilies, and water in a slow cooker, cover, and cook on high for 4 hours or low for 8 hours.
• Remove chicken and let cool in a bowl for ½ hour. Remove the bones and cartilage from the chicken, lightly shred, and add back to the slow cooker along with the black beans, salt, and chicken broth.
• Preheat the oven to 425 degrees.
• Toss the onion, bell pepper, and zucchini with the olive oil, spread out on a foil lined baking sheet and bake on the top rack of preheated oven for 35-40 minutes, or until vegetables have developed a little brown color. Add vegetables to the slow cooker and let cook for 30 minutes more.
• Just before serving, add the chopped cilantro and check seasonings. Add more salt and pepper if desired.

Nutrition