Happy New Year, peeps!

I’m comin’ to ya with my very first recipe of the new year, as I’m sitting here slurpin’ up a bowl of it. Anyway, it’s been a while since we’ve last interacted, hasn’t it? I feel like a broken record here but life has been cra-zy! Things are hopefully slowing down here a bit, as I’m taking a semester off between undergrad and grad school. I have a looooong list of recipes I want to create, and topics I want to write about, so here’s hoping I’ll actually be able to keep up this time!

Today I’m sharing a recipe that I created because I’ve been craving something zesty! This Chicken Tortilla Soup is a creamy version of a standard chicken tortilla soup, but there’s no dairy! Whaaaa? Yep! No dairy! This soup gets it’s creaminess from one of my newest obsessions – cashew cream! The cashew cream is the perfect addition to this soup recipe, and I can’t wait for you to try it!

Naturally,

Ari

Print Recipe

Creamy Chicken Tortilla Soup (Dairy Free)

This healthy and simple soup is full of flavor, and is deliciously creamy, without any dairy!

Course

Main Dish

Prep Time

15 minutes

Cook Time

6-8 hours

Servings

bowls

Ingredients

• 1.5 lb. Chicken Breast
• 6 c. Chicken Broth
• 1/2 c. tortilla chips lightly crushed
• 1 c. cashews soaked overnight
• 2 c. pico de gallo
• 1 can cannellini beans
• 1 can corn
• 1/2 lime juiced
• 1/2 Avocado
• 1 jalapeno pepper
• 1 handful cilantro
• 2 cloves garlic minced
• 1 tsp. paprika
• 1/2 tsp. cumin
• 1/2 tsp. Salt
• 1/2 tsp. pepper
• 1/4 c. water

Course Main Dish Prep Time 15 minutes Cook Time 6-8 hours Servings bowls Ingredients 1.5 lb. Chicken Breast 6 c. Chicken Broth 1/2 c. tortilla chips lightly crushed 1 c. cashews soaked overnight 2 c. pico de gallo 1 can cannellini beans 1 can corn 1/2 lime juiced 1/2 Avocado 1 jalapeno pepper 1 handful cilantro 2 cloves garlic minced 1 tsp. paprika 1/2 tsp. cumin 1/2 tsp. Salt 1/2 tsp. pepper 1/4 c. water

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!

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