Go Back
Print
Recipe Image
–
+
servings
Smaller
Normal
Larger
Print Recipe
3.67
from
3
votes
Gluten and Dairy Free Crock-Pot Taco Soup
Course:
Main Course
Cuisine:
Mexican
Servings:
10
people
Author:
Eating Gluten & Dairy Free
Ingredients
3
chicken breasts
½
onion, diced
1
15 oz can
black beans, rinsed and drained
1
10 oz bag
corn
1
14.5 can
petite diced tomatoes
1
14.5 can
diced tomatoes, fire-roasted or fire-roasted with chipotle peppers
2-3
bell peppers (any color), diced
1
qt
chicken stock
1
cup
water
3
tblsp
chili powder
3
teaspoon
cumin
2
teaspoon
garlic powder
1
teaspoon
salt, or to taste
pepper to taste
optician garnish- dairy free sour cream, green onions, cilantro, or jalapenos,
Instructions
Place chicken in Crock-Pot. Place all other ingredients on top of chicken.
Lightly stir ingredients.
Set Crock-Pot temperature setting to HIGH for 4-6 hours, or LOW for 8 hours.
Remove chicken and shred into small pieces using a pair of forks. (Careful! The chicken will be hot.)
Stir the shredded chicken back into the soup. Dish into serving bowls. Add garnishes and serve with tortilla chips.