You can cook this on the stove or in a crockpot. Directions for both are included!
If you want to kick the spicy up a notch, throw in a jar of salsa!
The soup, itself, is gluten free. It's the torn flour tortillas that you add to your individual soup bowl that have the gluten. To remedy that, just use corn tortillas that contain no wheat additives!
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2 tablespoons olive oil
1 onion, chopped 1 red bell pepper, chopped 2 stalks celery, chopped 1 chopped jalapeño (optional) 2 cloves garlic, minced 5 -6 cups chicken broth 2 cans diced tomatoes, drained 1 can corn, drained 1 can black beans, drained and rinsed |
1 teaspoon crushed red pepper flakes
1/2 teaspoon cumin 1/2 teaspoon oregano salt and pepper for taste 1 and 1/2 cups cooked chicken, cut in cubes 8 flour tortillas, torn 1 cup Monterey Jack cheese, shredded 1 cup cilantro, chopped without stems (optional) 1 lime cut into wedges (optional) |
To cook on stovetop:
To cook in crockpot (slow cooker):
- In a large soup pot, sauté onions, bell pepper, celery, and jalapeño in olive on medium heat, stirring until tender.
- Add minced garlic and broth. Add cans of tomatoes, corn, and beans.
- Stir in seasonings and bring to a boil Immediately lower heat and simmer for about 15 minutes, covered.
- Add cooked chicken and simmer for another 10 minutes.
- Serve in bowls with torn tortillas, cheese, cilantro, and lime for garnish.
To cook in crockpot (slow cooker):
- In a skillet, sauté onions, bell pepper, celery, and jalapeño in olive on medium heat, stirring until tender. Add garlic and cook one minute more.
- Transfer cooked vegetables to a crockpot. Add the canned tomatoes, corn, and black beans. Add the chicken broth and stir in seasonings.
- Cook on low heat for about 3 - 4 hours, depending on your crockpot. Add cooked chicken and cook until all is warmed through.
- Serve in bowls with torn tortillas, cheese, cilantro, and lime for garnish.
