This dairy-free, creamy chicken tortilla soup is the perfect comfort food for when you want the fiesta, but with the cozy feels of fall. The soup can be made in one pot on the stove top or simmered in the crockpot.
Chicken Tortilla Soup
Everyone needs to have a good, basic chicken tortilla soup recipe. It is a staple in my book, and usually a crowd pleaser. This recipe isn’t much different from the one that you have stashed away in a book or stored in the depths of your mind.
Whenever I describe something as “creamy” and “dairy-free” that means it involves coconut cream 9 times out of 10! I could rave on and on how it is the perfect dairy free alternative. After completing the AIP protocol, my eyes, and my gut, were opened up to exploring what foods make me flare. Dairy is not the worst, I can handle it in small doses. However, I eat dairy free on most occasions so I can enjoy little bits of it here and there without going into a full blown flare.
Right now, gluten and salt are what make me feel my worse. I become so bloated and swollen. I can feel it all over my body, and it is sometimes suffocating in the perfect storm. The recipes I put on here aren’t perfect, but they help me get along. They don’t cause me to be miserable, and still make me think I am eating healthier without going full vegan and green juice.
What’s In It?
Okay, let’s get down to business. This recipe has everything you would think typically goes into a tortilla soup.
- Chicken Broth
- Onion
- Bell Pepper
- Jalapeno
- Black Beans
- Rotel
- Taco Seasoning
- Cumin
- Nutritional Yeast
- Chicken Breast
- Coconut Cream
- Corn
I started by dicing the onion, bell pepper, and jalapeno and sauteing it in a big pot. To be honest, I only used the bell pepper because I had a HUGE one in my grocery pick up and if I had jalapeno in it, I knew I could convince Chance he would like it. Onion is always in my stash, so it pretty much goes in every meal.
Once the veggies were soft, I added in the chicken broth, rotel, and taco seasoning. I gave everything a good stir, then added in the chicken breast. Mine were the thinly sliced chicken because that is what I had in stock in the freezer. You could easily thrown in thighs, regular breasts, or make it easier with a rotisserie chicken.
I let the chicken boil in the broth, rotel, and veggie combo for about 30ish minutes. I then removed the chicken, shredded it, then added it back in. The finals steps included throwing in the corn, black beans, nutritional yeast, and coconut cream. The nutritional yeast will give a cheesy goodness your soup, while the coconut cream adds the creamy depth. Cilantro would also be a great addition, but I didn’t have any for some reason.
Serve It On Up
That may have been the shortest description I have written thus far! Anyways, let that soup simmer for all your flavors to meld and let the chicken become tender. Once it is ready to go, scoop it into your favorite bowl and get ready for the toppings. You can add avocado, green onion, cilantro, cheese, sour cream (that is what I save my dairy for), and tortilla chips or strips. Go wild!
This meal can also be made in the crockpot. Literally just throw everything in minus the coconut cream and nutritional yeast and cook for about 4-6 hours on low. I’d stir in the coconut cream after shredding the chicken. If you can handle the dairy cream cheese or heavy cream can be used in place of coconut cream.
Enjoy a serving or two now, and freeze the rest or a rainy day. I hope you enjoy!
Energy Level = 3/5
MODERATE
Chopping prep work involved, lots of ingredients
As always, don’t forget to check out my post on what makes cooking easier for me!
Easy Chicken Tortilla Soup
Description
This dairy-free, creamy chicken tortilla soup is the perfect comfort food for when you want the fiesta, but with the cozy feels of fall. The soup can be made in one pot on the stove top or simmered in the crockpot.
Ingredients
Instructions
- Prepare onion and peppers by finely dicing them. In a deep pot, sauté diced veggies in 1-2 tbs avocado oil until soft. About 5 minutes.
- Once veggies are softened, add in entire carton or 4 cups of chicken broth.
- To the broth mixture, add in entire seasoning packet, Rotel, and cumin.
- Next, add in uncooked chicken breast and bring mixture to a boil until chicken is tender and cooked through, about 25 minutes.
- Remove chicken from soup and shred it before returning it back to the pot.
- Next, add remainder of ingredients including corn and black beans, nutritional yeast, and coconut cream.
- Stir to combine and simmer for approximately 10 minutes.
- Serve with your favorite toppings – avocado, green onion, cilantro, etc.
Notes
- For crockpot option, prepare onion, bell pepper, and jalapeno as directed. Throw all ingredients minus the nutritional yeast and coconut cream in the crock pot. Cook on low for 4 – 6 hours until chicken is tender. Shred chicken and return to crockpot. Then stir in nutritional yeast and coconut cream (cheese and heavy cream if you are dairy tolerant).
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