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Chicken “Tortilla" Soup (with GF crackers)


1 lb. boneless chicken breast

4 large tomatoes, diced

½ red onion, diced

½ yellow onion, diced

4 cloves garlic, minced

3 cups low sodium chicken broth

½ jalapeño, minced

1 ½ tsp ground cumin

1 tsp sea salt

1 tsp chili powder

½ tsp each paprika, black pepper, dried basil and dried oregano

½ tsp cayenne pepper

1 Tbsp lime juice

1 cup corn (fresh, canned or frozen)

2 Tbsp fresh cilantro, chopped

½ avocado, sliced

Milton's Gluten Free Crispy Sea Salt Crackers


  1. Lay chicken in the bowl of a slow cooker. Add diced tomatoes, red onion, yellow onion, garlic, chicken broth, jalapeño, cumin, salt, pepper, chili powder, paprika, basil, oregano, cayenne, lime juice, corn and cilantro. Stir to combine.

  2. Cover, and cook on low for 5-6 hours or on high for 3-4 hours.

  3. Once chicken is tender and can easily be pulled apart, remove from the pot and shred into bite sized pieces using two forks.

  4. Ladle soup into bowls and top with the sliced avocado, Milton’s Gluten Free Crispy Sea Salt Crackers and lime juice.

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