Ingredients
Scale
- 1 TB Olive Oil
- 2 cups baby carrots
- 1/2 Onion, chopped
- 1 Celery, chopped
- 1 Red Bell Pepper, chopped
- 2 Roma Tomatoes, chopped
- 1 1/2 tsp Garlic Powder
- 3 tsp homemade Taco Seasoning
- 10 Tortilla Chips, (We use the Kirkland tortilla chips, but any gluten free ones will do)
- 15 ounces fire roasted diced tomatoes
- 1 can black beans (optional)
- 1 can corn (optional)
- 1/2 Avocado
- 1/2 cup non dairy cheese, of choice
- 3 Cups Chicken Broth, Or water + 1/4 cup allergy friendly chicken bouillon
- 2 Cups Water
- 1 Costco rotisserie OR 3 Chicken Breasts, cooked and shredded
- 1 1/2 tsp Salt
Instructions
- Add ingredients #1-8 into a pan and heat till soft and lightly browned.
- Add those same ingredients (#1-8) and 10 tortilla chips into a blender. Pulse a few times till everything is chunky and bite sized (you can puree it too if you’d like for a smooth soup).
- Then dump these ingredients and all remaining ingredients into a crockpot and heat on medium heat for 6-8 hours.
Enjoy!
- Prep Time: 15
- Cook Time: 4-8 hrs