QUICK TIP
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
Instructions
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.
![](/media/3338/tortillasoup_00.jpg?quality=100)
Remove the chicken from the slow cooker and shred with two forks.
![](/media/3339/tortillasoup_01.jpg?quality=100)
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.
![](/media/3341/tortillasoup_02.jpg?quality=100)
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!
![](/media/3342/tortillasoup_03.jpg?quality=100)