This soup is as easy as it comes. Just throw all the ingredients in the crock pot in the morning and enjoy a comforting bowl of goodness that night. Some chicken tortilla soup recipes are rather thin, but not this one. With all the veggies blended together it is super thick, creamy and just the right flavor for a great meal after a long day!
Top bowls with green onions, shredded cheese, cilantro and black pepper! Dinner will be served as well as plenty leftovers! Enjoy! Makes: 6 servings. Serving size: 2 cups
1 lb. organic chopped chicken breast (cubes)
1 onion, chopped
3 cups cauliflower, chopped
2 cups frozen organic (or regular) Kale
3 carrots, chopped
4 cloves garlic, minced
2 jalapeños, chopped (seeds removed)
2 1/2 cups water
1 (28 oz.) can diced tomatoes
1 teaspoon cumin
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon paprika
black pepper and chili powder, to taste
1/4 cup fresh cilantro leaves, chopped
2/3 cup chopped chives
½ cup shredded cheese (optional)
In a 6-8 quart slow cooker combine all ingredients. Turn to low and cook for 7 hours.
When there’s 30 minutes left, I shredded the chicken in the slow cooker and then remove all ingredients carefully, (this was a hard one, I used a measuring cup to transfer) and placed all of the soup into a blender to make it creamy.
When ready to serve, let everyone garnish their own bowl with chives, pepper, cheddar cheese, chili powder and cilantro.
Nutritional InformationCalories: 224
Protein: 30.5 grams
Fats: 6.5 grams
Carbs: 17.1 grams
Sugar: 7.3 grams