Who’s craving tortilla soup?!? Me! But I’m in the midst of a cleanse, so no tortillas for me right now. However, that doesn’t mean I can’t satisfy my cravings with an equally delicious soup complete with all the flavors of a traditional tortilla soup, just minus the tortillas and plus extra veggies! This is a very simple soup to make, as you just throw everything in the slow cooker. It’s also perfect if you’re craving healthy comfort food and something the whole family would enjoy.
As with most of my recipes, the veggies are the stars in this soup. This is really a vegetable soup, with some meat added. I added sweet potatoes for that starchy comfort factor, onions, red peppers, and tomatoes for that mexican flair and tender spinach for a fresh and vibrant taste. If it’s not enough vegetables for you, then add more! Prefer carrots over red pepper? Switch it out. Also, corn would be great in this. Have fun with this one and use whatever is fresh and you have on hand. You can make this vegan by adding black beans and vegetable broth instead of chicken. Either way, it’s also gluten and dairy free! Top it with anything you’d like, but my chosen toppings for anything even remotely Mexican-inspired are cilantro and avocado! You may want tortilla chips, shredded cheese or sour cream. Whatever your preference, it’s all delicious!
Bonus: If you like to post your food on Instagram (like me!) it’s colorful so it takes a really pretty picture 🙂
Let me know if you try it and leave your feedback in the comments. I would love to hear from you!
Slow Cooker Mexican Chicken Soup
Serves 6
Ingredients:
3 boneless, skinless chicken breasts
1 large onion, chopped
1 large sweet potato, peeled and chopped
1 large red pepper, chopped
4 cloves garlic, minced
1 (28 oz.) can diced tomatoes, undrained
1 tablespoon cumin
2 teaspoons chili powder
2 teaspoons sea salt
6 cups chicken broth
4 cups spinach, chopped
2 tablespoons fresh lime juice
Toppings:
Chopped cilantro
Sliced avocado
Directions:
Add chicken breasts, onion, sweet potato, red pepper, garlic, diced tomatoes, cumin, chili powder, salt, and chicken broth to the slow cooker.
Cover and cook on LOW 6-8 hours or HIGH 4-6 hours.
When time is up, remove the chicken and shred with two forks.
Add the shredded chicken back to slow cooker, along with the spinach. Cook a few minutes more until the spinach is wilted.
Stir in the lime juice, then serve topped with lots of cilantro and sliced avocado (or other toppings of choice!)
