mushroom

Slow Cooker Chicken and Mushroom Soup

~ Carrie Tyler ~ 2 Comments
Jump to Recipe

 

Chicken and Mushroom Soup in white bowl with raw mushrooms, carrots, wood cutting board, bread, and spoon on counter. This Slow Cooker Chicken and Mushroom Soup is warm, hearty, comforting, earthy, and just devine. The mix of blended and chunky mushrooms with carrots, onions, celery, shredded chicken, and herbs gives you a perfect bite every time.

There is nothing better than the comforting aroma of a hearty soup cooking in the house.  Actually, there is one thing better.  Walking into your own house and smelling that comforting soup waiting for you!  Slow Cooker Chicken and Mushroom Soup is that soup that can be waiting for you, my friend!  This soup is warm, hearty, comforting, earthy, and just divine.  The mix of blended and chunky mushrooms with carrots, onions, celery, and shredded chicken gives you a perfect bite every time.  Oregano takes it over the edge with flavor giving this soup an herby taste that pairs just beautifully with the mushrooms.  This is Serious Soup Perfection!

Chicken and Mushroom Soup in a Slow Cooker Pot with wood spoon on counter with cutting board next to it and raw mushrooms and carrots around. This Slow Cooker Chicken and Mushroom Soup is warm, hearty, comforting, earthy, and just devine. The mix of blended and chunky mushrooms with carrots, onions, celery, shredded chicken, and herbs gives you a perfect bite every time.

Soup for me is like a warm hug.  Soup is associated with comfort.  When someone is sick, you give them soup to feel better.  They say that Chicken Soup can feed the soul.  And when Fall comes and there is a chill in the air, I really do need lots of hugs from my family, from warm sweaters, from blankets, and from warm comforting foods, like soup.

Now, Mushrooms are just my favorite.  When I was younger, my Mom would always make me a special birthday dinner of Steak with Au Jus and a boat load of seared mushrooms, yummmmm.  I love mushrooms in just about everything.  I also make a killer Hearty Skillet Creamy Mushroom Soup (btw there is no heavy cream, you will not believe it!).  So, this Slow Cooker Chicken and Mushroom Soup was a natural for me and is just delicious.

Extreme Close Up picture of Chicken and Mushroom Soup with wood spoon scooping it up and showing the chicken shredded, mushrooms, carrots, and celery. This Slow Cooker Chicken and Mushroom Soup is warm, hearty, comforting, earthy, and just devine. The mix of blended and chunky mushrooms with carrots, onions, celery, shredded chicken, and herbs gives you a perfect bite every time.

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  But, I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

PREP-AHEAD TO MAKE YOUR CHICKEN AND MUSHROOM SOUP COOKING KIT

You are busy, so these are the steps you can do a day or two in advance to prepare food ahead!  (See the recipe below for more details)

The great thing about a slow cooker soup is that it can be entirely made a day or two ahead or you can prep the ingredients the night before and then toss is all in the next morning and have a finished soup when you get home at the end of the day!  If you don’t have a Slow Cooker, click here to see the Crock-pot that I have and love!

If you want to prep the ingredients ahead, then you will want to dice the carrots, celery, and onion, as well as chop the parsley.

Now for the mushrooms…what I love about my soup recipe is that I prepare them two ways for more depth and texture.  Half of the mushrooms are blended in a food processor and half are rough chopped for larger chunks and meatiness.  I really love to process half of the mushrooms so that they can thicken the soup and really infuse it with over-the-top mushroom flavor!!!

You will need 16oz of mushrooms.  These can be sliced or whole.  If you get whole mushrooms, you will probably want to rough chop them before adding half to the food processor. Then just pulse until they are about rice-sized.

Raw mushrooms blended in a food processor. This Slow Cooker Chicken and Mushroom Soup is warm, hearty, comforting, earthy, and just devine. The mix of blended and chunky mushrooms with carrots, onions, celery, shredded chicken, and herbs gives you a perfect bite every time.

For the remaining half of the mushrooms, just rough chop them so you get nice chunks in every spoonful.

That’s it for prepping the ingredients!

COOK YOUR CHICKEN AND MUSHROOM SOUP

With everything prepped, now all you need to do is toss them all in the slow cooker, set it to 4 hours and let it work it’s magic!!!  I use a 6-Quart Crock Pot and absolutely love it!  They also make a Crock Pot programmable version that I have my eye on.

When the soup is done cooking, remove the chicken breasts and shred them in a bowl.  I do this very simply using 2 forks.  The chicken just pulls apart with little effort.  Then add it back to the soup and stir to combine.

Chicken breast being taken from slow cooker soup with tongs with bowl next to it with another chicken. This Slow Cooker Chicken and Mushroom Soup is warm, hearty, comforting, earthy, and just devine. The mix of blended and chunky mushrooms with carrots, onions, celery, shredded chicken, and herbs gives you a perfect bite every time.

cooked chicken breast being shredded with 2 forks. This Slow Cooker Chicken and Mushroom Soup is warm, hearty, comforting, earthy, and just devine. The mix of blended and chunky mushrooms with carrots, onions, celery, shredded chicken, and herbs gives you a perfect bite every time.

Chicken shredded in a clear with 2 forks in bowl on counter. This Slow Cooker Chicken and Mushroom Soup is warm, hearty, comforting, earthy, and just devine. The mix of blended and chunky mushrooms with carrots, onions, celery, shredded chicken, and herbs gives you a perfect bite every time.

Shredded chicken being added to mushroom soup in a slow cooker with tongs sitting in the soup. This Slow Cooker Chicken and Mushroom Soup is warm, hearty, comforting, earthy, and just devine. The mix of blended and chunky mushrooms with carrots, onions, celery, shredded chicken, and herbs gives you a perfect bite every time.

And voila! Chicken and Mushroom Soup!

Cooked chicken and mushroom soup in slow cooker with wood spoon. This Slow Cooker Chicken and Mushroom Soup is warm, hearty, comforting, earthy, and just devine. The mix of blended and chunky mushrooms with carrots, onions, celery, shredded chicken, and herbs gives you a perfect bite every time.

That’s it!  ENJOY!

😍 Carrie

Chicken and Mushroom Soup in white bowl with raw mushrooms, carrots, wood cutting board, bread, and spoon on counter. This Slow Cooker Chicken and Mushroom Soup is warm, hearty, comforting, earthy, and just devine. The mix of blended and chunky mushrooms with carrots, onions, celery, shredded chicken, and herbs gives you a perfect bite every time.

Chicken and Mushroom Soup in white bowl with raw mushrooms, carrots, wood cutting board, bread, and spoon on counter. This Slow Cooker Chicken and Mushroom Soup is warm, hearty, comforting, earthy, and just devine. The mix of blended and chunky mushrooms with carrots, onions, celery, shredded chicken, and herbs gives you a perfect bite every time.
5 from 1 vote
Print

Slow Cooker Chicken and Mushroom Soup

This Slow Cooker Chicken and Mushroom Soup is warm, hearty, comforting, earthy, and just divine.  The mix of blended and chunky mushrooms with carrots, onions, celery, and shredded chicken gives you a perfect bite every time.  Oregano takes it over the edge with flavor giving this soup an herby taste that pairs just beautifully with the mushrooms. 

Course Soup
Cuisine American
Keyword chicken, crock pot, easy recipes, mushrooms, slow cooker, soup
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 6 Cups
Author Carrie Tyler

Ingredients

  • 16 oz Mushrooms
  • 1 lb Chicken Breasts
  • 1 cup Carrots, diced
  • 1 cup Onion, diced
  • 1/2 cup Celery, diced
  • 1/4 cup Italian Parsley, chopped
  • 1 Tbls Dried Oregano
  • 1 Bay Leaf
  • 1/2 tsp Salt plus a sprinkle for the raw chicken
  • 1/2 tsp Ground Black Pepper plus a sprinkle for the raw chicken
  • 5 cups Chicken Broth

Instructions

Prep Ahead

  1. Peel & Dice the Carrots.  Dice the Celery.  Dice the Onion.  Chop the parsley.

  2. Clean the mushrooms.  Take half of the mushrooms and blend them in the food processor.

    Raw mushrooms blended in a food processor. This Slow Cooker Chicken and Mushroom Soup is warm, hearty, comforting, earthy, and just devine. The mix of blended and chunky mushrooms with carrots, onions, celery, shredded chicken, and herbs gives you a perfect bite every time.

  3. For the other half of the mushrooms, rough chop them into small pieces.

Cook!

  1. Season the chicken breasts by sprinkling each side with salt and pepper and place them in the slow cooker.

  2. Add the diced carrots, celery, and onion.

  3. Add the Blended Mushrooms, the chopped mushrooms, Parsley, Oregano, Salt, Pepper, and Bay Leaf.

  4. Add the broth and then mix to combine.  Turn the slow cooker on for 4 hours.

  5. After 4 Hours, remove the Bay Leaf and discard.  Then remove the chicken breasts and using 2 forks, shred the meat. It should be very easy to pull it apart.  

    cooked chicken breast being shredded with 2 forks. This Slow Cooker Chicken and Mushroom Soup is warm, hearty, comforting, earthy, and just devine. The mix of blended and chunky mushrooms with carrots, onions, celery, shredded chicken, and herbs gives you a perfect bite every time.

  6. Then add it back into the soup and mix.  

    Cooked chicken and mushroom soup in slow cooker with wood spoon. This Slow Cooker Chicken and Mushroom Soup is warm, hearty, comforting, earthy, and just devine. The mix of blended and chunky mushrooms with carrots, onions, celery, shredded chicken, and herbs gives you a perfect bite every time.

  7. Serve now or later and enjoy!!!

    Chicken and Mushroom Soup in white bowl with raw mushrooms, carrots, wood cutting board, bread, and spoon on counter. This Slow Cooker Chicken and Mushroom Soup is warm, hearty, comforting, earthy, and just devine. The mix of blended and chunky mushrooms with carrots, onions, celery, shredded chicken, and herbs gives you a perfect bite every time.

Mushroom and Black Bean Tostadas

~ Carrie Tyler ~ Leave a comment
Jump to Recipe

Mushroom and Black Bean Tostadas with Manchego Cheese, and Cilantro Lime Cream are crazy good! The tortillas are baked until crunchy, then topped with homemade refried black beans, nutty aged Manchego Cheese, sautéed mushrooms, and then baked until the cheese is melted. Top with cool cilantro lime cream, crisp radishes, and fresh cilantro. Simple, Gluten-Free, Vegetarian, Delicious!

Mushroom and Black Bean Tostadas with Manchego Cheese and Cilantro Lime Cream are crazy good!  The tortillas are baked until perfectly crunchy, then topped with homemade refried black beans, nutty Manchego Cheese, sautéed mushrooms, more cheese, and then baked until the cheese is melted.  Top it with cool cilantro lime cream, crisp radishes, and fresh cilantro.  Again, CRAZY GOOD!  I made these Mushroom and Black Bean Tostadas while my Dad was visiting this past weekend and we could barely wait until they were on the table before attacking them.  I also may or may not have had one the next morning for breakfast🙄.

Mushroom and Black Bean Tostadas with Manchego Cheese, and Cilantro Lime Cream are crazy good! The tortillas are baked until crunchy, then topped with homemade refried black beans, nutty aged Manchego Cheese, sautéed mushrooms, and then baked until the cheese is melted. Top with cool cilantro lime cream, crisp radishes, and fresh cilantro. Simple, Gluten-Free, Vegetarian, Delicious!

Tostadas are great because you can top them with just about anything you want.  Traditionally, they are topped with refried pinto beans and cheese, so I wanted to stick somewhat close to that, but venture out a bit.

Refried beans are quite literally beans that are fried two times.  They are first cooked and then mashed and cooked again.  My version takes a couple short cuts to save on time.  I suggest buying canned cooked beans and then putting all of the ingredients into a food processor and blending them up with the beans before cooking them in a skillet.  (Check out my SHOP Page for the mini food processor that I literally cannot live without as it makes my life so much easier!)  I also went with Black Beans since I just really love them and we always have them them in the house for a variety of recipes.  EASY!  DELICIOUS!

Ok, now on to the prep!

PREP-AHEAD TO MAKE YOUR COOKING ‘KIT’

We are all extremely busy and making dinner during the week can be overwhelming. Prepping meals ahead can make ALL the difference!  So, here are the steps you can do the day(s) in advance and store in the fridge as your meal Kit…

(See the recipe below for more details)

  • I love to buy pre-sliced mushrooms, but if you have whole, then slice them in advance and saute them ahead as well.  These too can be reheated when ready to assemble the tostadas.

Mushroom and Black Bean Tostadas with Manchego Cheese, and Cilantro Lime Cream are crazy good! The tortillas are baked until crunchy, then topped with homemade refried black beans, nutty aged Manchego Cheese, sautéed mushrooms, and then baked until the cheese is melted. Top with cool cilantro lime cream, crisp radishes, and fresh cilantro. Simple, Gluten-Free, Vegetarian, Delicious!

  • The beans can be entirely made ahead of time and stored in the fridge.  Simply warm them up on the stove when ready to use.

Mushroom and Black Bean Tostadas with Manchego Cheese, and Cilantro Lime Cream are crazy good! The tortillas are baked until crunchy, then topped with homemade refried black beans, nutty aged Manchego Cheese, sautéed mushrooms, and then baked until the cheese is melted. Top with cool cilantro lime cream, crisp radishes, and fresh cilantro. Simple, Gluten-Free, Vegetarian, Delicious!

  • The Cilantro Lime Cream…yep, this too can be made ahead!!
  • Shred the Manchego cheese using the large side of a shredder and place in storage bag. For the Cheese, I went with Manchego, which is a bit nuttier than a standard cheddar and has a deeper flavor that pairs so incredibly with mushrooms.  Manchego generally comes in 3-month, 6-month, or 12-month aged varieties.  I like the 6-month because it is firmer the more it ages, the flavor is more intense and the price is a bit easier on the wallet than the 12-month, but any of these will do!
  • Slice the radishes and any other garnishes that you like to add ahead too.
  • Wow, you have practically made this entire dish ahead, so on a sheet pan or in a large bowl, place the refried black beans, the mushrooms, the Cilantro Lime Cream, the radishes, the cilantro, extra Lime wedges, and the tortillas (wait to bake these on the night of the meal).

COOK YOUR MEAL:
  • On the night you’re ready to cook, pull your KIT out from the fridge!
  • Preheat oven to 350 degrees F.
  • Place the tortillas flat on a sheet pan.  Spray both sides of each tortilla with Extra Virgin Olive Oil, then sprinkle salt and Chili Powder over top.  Place the sheet pans in the oven on the center rack and cook for 10 minutes one side, then flip the tortillas over and cook for another 10-15 minutes on the other side until they are crisp all the way to the center.
  • While the tortillas are in the oven, you can be reheating your beans and mushrooms.
  • Now comes the assembly.  First, spread a layer of black beans on the tortillas and top with Manchego Cheese.

Mushroom and Black Bean Tostadas with Manchego Cheese, and Cilantro Lime Cream are crazy good! The tortillas are baked until crunchy, then topped with homemade refried black beans, nutty aged Manchego Cheese, sautéed mushrooms, and then baked until the cheese is melted. Top with cool cilantro lime cream, crisp radishes, and fresh cilantro. Simple, Gluten-Free, Vegetarian, Delicious!

  • Next top with mushrooms. Then add another sprinkle of cheese.

Mushroom and Black Bean Tostadas with Manchego Cheese, and Cilantro Lime Cream are crazy good! The tortillas are baked until crunchy, then topped with homemade refried black beans, nutty aged Manchego Cheese, sautéed mushrooms, and then baked until the cheese is melted. Top with cool cilantro lime cream, crisp radishes, and fresh cilantro. Simple, Gluten-Free, Vegetarian, Delicious!

Mushroom and Black Bean Tostadas with Manchego Cheese, and Cilantro Lime Cream are crazy good! The tortillas are baked until crunchy, then topped with homemade refried black beans, nutty aged Manchego Cheese, sautéed mushrooms, and then baked until the cheese is melted. Top with cool cilantro lime cream, crisp radishes, and fresh cilantro. Simple, Gluten-Free, Vegetarian, Delicious!

Mushroom and Black Bean Tostadas with Manchego Cheese, and Cilantro Lime Cream are crazy good! The tortillas are baked until crunchy, then topped with homemade refried black beans, nutty aged Manchego Cheese, sautéed mushrooms, and then baked until the cheese is melted. Top with cool cilantro lime cream, crisp radishes, and fresh cilantro. Simple, Gluten-Free, Vegetarian, Delicious!

  • Put the tostadas back in the 350 oven for 5-8 minutes or until the cheese is melted.
  • Top with Cilantro Lime Cream, radishes, and fresh cilantro.  Enjoy!

Mushroom and Black Bean Tostadas with Manchego Cheese, and Cilantro Lime Cream are crazy good! The tortillas are baked until crunchy, then topped with homemade refried black beans, nutty aged Manchego Cheese, sautéed mushrooms, and then baked until the cheese is melted. Top with cool cilantro lime cream, crisp radishes, and fresh cilantro. Simple, Gluten-Free, Vegetarian, Delicious!

Mushroom and Black Bean Tostadas with Manchego Cheese, and Cilantro Lime Cream are crazy good! The tortillas are baked until crunchy, then topped with homemade refried black beans, nutty aged Manchego Cheese, sautéed mushrooms, and then baked until the cheese is melted. Top with cool cilantro lime cream, crisp radishes, and fresh cilantro. Simple, Gluten-Free, Vegetarian, Delicious!
Print

Mushroom and Black Bean Tostadas

Mushroom and Black Bean Tostadas with Manchego Cheese and Cilantro Lime Cream are crazy good!  The tortillas are baked until crunchy, then topped with homemade refried black beans, nutty Manchego Cheese, sautéed mushrooms, and then baked until the cheese is melted.  Top with cool cilantro lime cream, crisp radishes, and fresh cilantro.  Simple, Gluten-Free, Vegetarian, Delicious!

Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Calories 346 kcal
Author Carrie Tyler

Ingredients

Refried Black Beans

  • 1 can Black Beans, 15oz
  • 1 clove Garlic
  • 1/2 tsp Chili Powder
  • 1/2 tsp Cumin
  • Extra Virgin Olive Oil Spray

Mushrooms

  • 8 oz White Button Mushrooms, Sliced
  • Extra Virgin Olive Oil Spray
  • 1/4 tsp Salt
  • 1/4 tsp Fresh Ground Pepper

Tortillas

  • 12 Corn Tortillas
  • 1 tsp Chili Powder sprinkled over each tortilla
  • 1/2 tsp Salt
  • Extra Virgin Olive Oil Spray

Cilantro Lime Crema

  • 1/2 cup Sour Cream
  • 1 Lime
  • 1 Tbsp Cilantro, chopped
  • 1/8 tsp Salt

Other

  • 8 oz Manchego Cheese, Shredded
  • 1 oz Cilantro
  • 5 Radishes

Instructions

Prep-Ahead

  1. To a preheated hot medium-large skillet, spray a coating of Extra Virgin Olive Oil.  Then add your sliced mushrooms, salt, and pepper.  Spread out into an even layer as best as you can and then let them sit (don't stir) for 2-3 minutes or until the bottoms are seared and the natural sugars create this delicious brown edge.  Then mix them up so that the other side is face down and gets a nice sear.  They will reduce in size so that all mushrooms can now get some pan surface.  

  2. Drain and rinse the can of black beans.  Add them to a food processor with with 1/4 cup water, 1 clove of garlic, and the cumin.  Pulse to mince the garlic and blend up the beans.  

    Mushroom and Black Bean Tostadas with Manchego Cheese, and Cilantro Lime Cream are crazy good! The tortillas are baked until crunchy, then topped with homemade refried black beans, nutty aged Manchego Cheese, sautéed mushrooms, and then baked until the cheese is melted. Top with cool cilantro lime cream, crisp radishes, and fresh cilantro. Simple, Gluten-Free, Vegetarian, Delicious!

  3. You want the beans mostly blended, but with some texture, as these will get cooked down and then spread on the tortillas.  Scrape down the sides of the blender and add more water if needed, 1 tablespoon at a time, continuing to pulse until you get the ideal texture and there are no big chunks of garlic.

    Mushroom and Black Bean Tostadas with Manchego Cheese, and Cilantro Lime Cream are crazy good! The tortillas are baked until crunchy, then topped with homemade refried black beans, nutty aged Manchego Cheese, sautéed mushrooms, and then baked until the cheese is melted. Top with cool cilantro lime cream, crisp radishes, and fresh cilantro. Simple, Gluten-Free, Vegetarian, Delicious!
  4. After blending, add the beans to the same skillet used for the mushrooms; there is no need to clean off, as its all great flavor in there! Just make sure the pan is hot again and add another light coating of Extra Virgin Olive Oil Spray. Stir the beans around as they cook so as not to burn. Turn the heat down to med-low and cook for 10 minutes so that the moisture cooks off and the beans get nice and thick.

  5. Zest the entire lime, then quarter it.  Place 3 of the quarters in a storage bag.  Finely chop 1 Tbls of cilantro for the cream and put off to the side.  Then rough chop another 3-4 tbls of cilantro for garnish and place in storage bag.

  6. To a small mixing bowl, add the sour cream, the lime zest, the juice from one quarter of the lime, the 1 Tbls finely chopped cilantro, and the salt.  Mix to combine, then cover and store in the fridge.

    Mushroom and Black Bean Tostadas with Manchego Cheese, and Cilantro Lime Cream are crazy good! The tortillas are baked until crunchy, then topped with homemade refried black beans, nutty aged Manchego Cheese, sautéed mushrooms, and then baked until the cheese is melted. Top with cool cilantro lime cream, crisp radishes, and fresh cilantro. Simple, Gluten-Free, Vegetarian, Delicious!

  7. Since Manchego generally doesn't come shredded, you can shred it ahead of time using the large side of the grater.  Place the cheese in a storage bag for the fridge.

  8. Finally, wash and thinly slice the radishes.  Place these in a storage bag.

  9. On a sheet pan or in a large bowl, place the refried black beans, the mushrooms, the Cilantro Lime Cream, the radishes, the cilantro, extra Lime wedges, and the tortillas (wait to bake these on the night of the meal).

Time to Cook:

  1. On the night you’re ready to cook, pull your KIT out from the fridge!

  2. Preheat oven to 350 degrees F. 

  3. Place the tortillas flat on a sheet pan.  Try to fit as many as you can without overlapping them.  Its ok if they touch, but if they are laying on top of each other they will not get crisp in those places.  You will likely need 2 pans to cook the tortillas or you can do them in batches.  

  4. Spray the top of each tortilla with Extra Virgin Olive Oil, then sprinkle salt and Chili Powder over top.  Then flip the tortillas over and do the same to the other side.  Place the sheet pans in the oven on the center rack and cook for 10 minutes one side, then flip the tortillas over and cook for another 10-15 minutes on the other side until they are crisp all the way to the center.

  5. While the tortillas are in the oven, you can be reheating your beans and mushrooms.  

  6. When the tortillas are done, you can place them on paper towel or pat them down to soak up excess oil.

  7. Now comes the assembly.  First, spread a layer of black beans on the tortillas and then top with shredded Manchego.

    Mushroom and Black Bean Tostadas with Manchego Cheese, and Cilantro Lime Cream are crazy good! The tortillas are baked until crunchy, then topped with homemade refried black beans, nutty aged Manchego Cheese, sautéed mushrooms, and then baked until the cheese is melted. Top with cool cilantro lime cream, crisp radishes, and fresh cilantro. Simple, Gluten-Free, Vegetarian, Delicious!

  8. Next top with mushrooms. Then add another sprinkle of cheese.  Put the tostadas back in the 350 oven for 5-8 minutes or until the cheese is melted. 

    Mushroom and Black Bean Tostadas with Manchego Cheese, and Cilantro Lime Cream are crazy good! The tortillas are baked until crunchy, then topped with homemade refried black beans, nutty aged Manchego Cheese, sautéed mushrooms, and then baked until the cheese is melted. Top with cool cilantro lime cream, crisp radishes, and fresh cilantro. Simple, Gluten-Free, Vegetarian, Delicious!

  9. Top with Cilantro Lime Cream, radishes, and fresh cilantro.  Enjoy!

    Mushroom and Black Bean Tostadas with Manchego Cheese, and Cilantro Lime Cream are crazy good! The tortillas are baked until crunchy, then topped with homemade refried black beans, nutty aged Manchego Cheese, sautéed mushrooms, and then baked until the cheese is melted. Top with cool cilantro lime cream, crisp radishes, and fresh cilantro. Simple, Gluten-Free, Vegetarian, Delicious!