Crock Pot Chicken Tortilla Soup Recipe {Paleo, Whole30, Gluten-Free, Clean Eating, Dairy-Free}

http://www.mynaturalfamily.com/recipes/family-dinner/tortilla-soup/

Ingredients

• 4 large Chicken Thighs, bone-in
• 1, 28 oz. can Crushed Tomatoes
• 1 1/2 t. Cumin
• 1/2 t. Chili Powder
• 4 oz. Diced Green Chilies
• 1/2 C. Water
• 1, 15 oz. Can Black Beans (omit for Paleo)
• 1 Yellow Onion, chopped
• 1 Red Bell Pepper, chopped or sliced
• 2 small Zucchinis, cut in half lengthwise and sliced into half moons.
• 1 T. Olive Oil
• 1 1/2 t. Coarse Real Salt
• 4 C. Chicken Broth
• 2 T. Chopped Cilantro
TO GARNISH:
• Sour Cream (omit for Paleo)
• Chopped Cilantro
• Salsa
• Corn Tortilla Chips (omit for Paleo)
• Diced Avocado
• Lime Slices

Instructions

1. Placed the chicken thighs, crushed tomatoes, cumin, chili powder, diced green chilies, and water in a slow cooker, cover, and cook on high for 4 hours or low for 8 hours.
2. Remove chicken and let cool in a bowl for 1/2 hour. Remove the bones and cartilage from the chicken, lightly shred, and add back to the slow cooker along with the black beans, salt, and chicken broth.
3. Preheat the oven to 425 degrees.
4. Toss the onion, bell pepper, and zucchini with the olive oil, spread out on a foil lined baking sheet and bake on the top rack of preheated oven for 35-40 minutes, or until vegetables have developed a little brown color. Add vegetables to the slow cooker and let cook for 30 minutes more.
5. Just before serving, add the chopped cilantro and check seasonings. Add more salt and pepper if desired.