To keep this dish gluten-free, use corn tortillas.

Equipment Needed

Measuring cups and spoons, slow cooker, knife, cutting board, sheet pan and a cheese grater


Dice the bell pepper, and chop the garlic, cilantro and onion. 


In a slow cooker place the chicken breasts, pepper, beans, corn, diced tomatoes, taco seasoning, garlic, cilantro, onions, the juice of a lime and a liberal seasoning of salt and pepper to taste. 

Cook on high for 3 hours.

Remove the chicken from the slow cooker and shred with two forks.

Return to the shredded chicken to the soup and let cook for the remaining hour. 

Preheat the oven to 400°.

Slice the tortillas into thin strips and place them on a baking sheet.

Spray with coconut oil, mix and bake in the oven for 10 minutes, or until the strips are crispy.

Place the soup in a bowl and top with diced avocado, 1 tablespoon of sour cream and 1/6th of the crispy tortilla strips.

Serve with lime wedges and enjoy!