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Chicken Tortilla Crockpot Soup


  • 10 oz Chicken Breast (2 large breasts – frozen or defrosted)
  • 2 Orange Bell Pepper (Sliced, I use 10-14 oz bag of frozen pepper strips, multi-colored)
  • 2 cup Frozen Corn (12 oz bag)
  • 1 Yellow Onion (Diced, I use 6-12 oz bag of frozen diced onions))
  • 4 cup Diced Tomatoes (2 cans with juice, with jalepeno for more spice)
  • 4 cup Black Beans (2 cans black beans, rinsed)
  • 4 cup Organic Chicken Broth
  • 2 tsp Cumin
  • 1 tsp Garlic Powder
  • 1 Lime (juiced)
  • 1 cup Cilantro (1 bunch fresh cilantro, chopped)


  1. Add all the ingredients (except the lime and cilantro) into the crockpot. Heat on high heat for 4-6 hours or low heat for 8-10 hours.
  2. At the end, shred chicken with a fork. It should shred easily.
  3. When the soup has cooled a bit, add the juice of 1 lime and chopped cilantro.


  • Topping Ideas: Avocado chunks, shredded cheese, extra cilantro, organic corn chips
  • Leftovers: Refrigerate in an airtight container for up to five days. Freeze for up to three months.
  • Vegetarian: Omit the chicken and extra beans

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