gluten free / vegan option

chicken tortilla soup by kalejunkie



1 1/2 pounds organic chicken breasts
1 jar 15-16 oz jar mild or medium salsa
5 cups chicken broth (I used bone broth to get all that extra collagen goodness in!)
1 cup full fat coconut milk
1 can organic, non gmo corn, drained
1 can organic black beans, drained
1 tsp cumin
1 tsp smoked paprika
salt & pepper to taste (I did 1 tsp of each)
juice of one lime
handful tortilla chips of choice
optional toppings: avocado, cilantro, sour cream (or dairy free plain yogurt)

I made a big batch of CHICKEN TORTILLA SOUP last night, in the slow cooker, and it turned it so flavorful and delish, I had to share the recipe with you guys. The best part is that it requires only a few ingredients, you can make it vegan by omitting the chicken and using a veggie based broth, and once you toss everything into the slow cooker, you just walk away and go about yoooooo day! 



Place all the ingredients into the slow cooker, and use a spoon to mix everything together well.
Cover and set on high for 5 hours.
After 4 1/2 hours, lift cover and use a fork to shred the chicken, and place cover back on until you reach the 5 hour mark.
Pile on your toppings and enjoy!!!