Creamy Chicken Tortilla Soup (Dairy Free)
This healthy and simple soup is full of flavor, and is deliciously creamy, without any dairy!
Servings Prep Time
6bowls 15minutes
Cook Time
6-8hours
Servings Prep Time
6bowls 15minutes
Cook Time
6-8hours
Ingredients
Instructions
  1. Add the chicken, broth, lime juice, pico de gallo, jalapeno, corn, garlic, and spices to a crock pot. Turn the crock pot on high for 4-6 hours, or low for 8.
  2. At the same time you add everything to the crock pot, toss your cashews in a separate container, fill it with water, and let them soak while you let your crock pot do it’s thing.
  3. When you come back to the crock pot, turn it on low if it’s not already low. Remove the chicken, shred it with two forks, and return it to the pot.
  4. At this time, drain the cashews and put them in a blender with the 1/4 c. of water. Blend until smooth. This makes the cashew cream.
  5. Add the cannellini beans, cashew cream, and cilantro. Stir the contents in the pot and let simmer on low for 30 more minutes.
  6. Add the crushed tortilla chips to the bottom of a bowl. Pour some soup on top and garnish with the avocado and whatever else you like. Enjoy!