Creamy Dairy Free Chicken Tortilla Soup
This soup is a deliciously rich and satisfying take on a classic. If you avoid dairy, this soup is perfect for you. You'd never know it's dairy free. It's so creamy and when you top it with things like avocado and dairy free sour cream, it's just as good as anything you'd get in a restaurant.
Equipment
- Crockpot
- Blender
Ingredients
- 4 cups chicken stock
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 4 garlic cloves - minced or pressed
- 1 14.5oz can diced tomatoes
- 1 14.5oz can Rotel fire roasted tomatoes and green chilies
- 2 15oz cans pinto beans - drained, rinsed and separated
- 3 cups frozen corn - divided in half
- 1 red bell pepper - seeded and chopped
- 3 green onions - including white bulb, roughly chopped
- 2 tsp ground cumin
- ½ to 2 tsp chili powder - depending on how spicy you want the soup to be
- 1 tsp paprika
- ¼ tsp black pepper
- salt to taste
Optional toppings
- avocado
- black olives
- tortilla chips
- cilantro
- dairy free sour cream
Instructions
- Pour chicken stock into crockpot.
- Heat olive oil in a skillet over medium heat.
- Sauté garlic and green onion, just a little bit until the garlic is fragrant and starting to brown slightly.
- To the crockpot, add garlic and green onions, Rotel, diced tomatoes, bell pepper and one half of the pinto beans.
- Add cumin, chili powder, paprika and black pepper to the crockpot. Give everything a good stir.
- Add chicken breasts and nestle them down to cover them as much as possible.
- Cook on low for 5 hours.
- Remove chicken breasts and set aside on a cutting board.
- Working in small batches, ladle remaining soup into blender and blend until smooth.
- Add the blended soup to a large bowl as you finish each batch. Once you finish blending, add the soup back to the crockpot.
- Add in remaining corn and pinto beans.
- Shred chicken with a fork and add it back to the crockpot.
- Cook on low for 1 more hour.
- Taste the soup and add salt if needed.
- Garnish with your favorite toppings and enjoy!