I smell chicken tortilla soup. I’m seriously salivating at the thought. A few weeks ago, Keatyn and I were going nonstop all day then hopped on a plane to meet her dad and my in-laws in Florida that night. After we landed and drove an hour to their house, I was famished. I’m such a spoiled brat when it comes to food and I just knew I was gonna end up making myself a sandwich since we were getting in so late. To my delighted surprise my amazing mother in law had made a big batch of chicken tortilla soup. I had only eaten tortilla soup from one other place before so I was nervous….expectations exceeded. OMG it was divine. I fought my family for the leftovers the next day for lunch.
Honest to God, I bet I’ve made it 5 times since I’ve been back home. I make a large batch and I eat it for like 3-4 days. I thought I would share the recipe with you guys so you can join in with my healthy comfort food. Shout out to my lovely MIL Anne (Hiiiiiii & I love you)
Honestly I make this a different way every time, but my favorite way is in a crock pot because it is so tender. I’ll give the 411 on what I put on it this last time. It’s super simple.
- 2-3 lbs chicken breast
- 1 Tbsp Minced garlic
- 2 Tbsp Cajun or Taco Seasoning (I use Flavor God)
- 4 oz Ginger Bone Broth (or any chicken broth), save the other 4 oz for the soup
- Lime Juice from 1 lime
Put chicken in crock pot on high for 3.5-4 hours on High or 7-8 hours on Low. I love to use the crockpot liners so I can just throw away the mess after I’m finished. Pour in broth and cover the chicken with the seasoning. Spread over the minced garlic and squeeze the lime juice over the chicken. Cook away and it’ll melt in your mouth. I shred mine in my kitchenmaid mixer after it is cooked.
Prep Time: 10 Minutes. Cook Time: 4-5 Hours (with chicken) Serves 6.
- 1 onion (white or red)
- 2 Bell peppers chopped (I use 7-8 of the mini peppers)
- 2 tbsp Finely chopped or minced garlic (I’m a garlic happy person)
- 1 tbsp olive oil
- 2 tbsp Cumin seasoning
- 1 tbsp Cajun seasoning
- 1 tbsp chili powder
- 1 tbsp garlic, lime and cilantro seasoning (garlic seasoning would also work)
- 4 oz remainder broth for sautéing
- Either 3 tbsp Better than Bouillon Reduced sodium Chicken base or 2 32 oz. reduced sodium chicken broth
- 1 can of corn
- 1 can of black beans, drained
- 1-2 containers of fresh salsa
- 2 jalapeños
- Low fat cheese
- Low fat sour cream
- Crushed tortillas
- 1 bunch of cilantro, chopped
- 1 bunch of scallions, chopped
Ok so I tweak this every time I make it. If you wanna add more or less of something, have at it! I always end up add more seasoning to the pot because I am definitely a flavor lovin gal.
Saute on medium heat the olive oil, chopped peppers, onions and garlic until tender. Add the 4 oz broth and can of corn with juices, continue to sauté and add seasonings. Stir until slightly browned, just be careful to not burn. Meanwhile bring water and the bouillon or chicken broth to a boil. Add salsa, beans, jalapeños and all of the sautéed ingredients. (Ps. As for the salsa, I ALWAYS use fresh salsa but the best version I have had of this soup is when I used Chuy’s salsa. It’s perfectly spicy and you can make it at home. It will be an extra step though. Here is the link to make the salsa.) Stir in more seasonings to your liking, boiling for another 5-10 minutes. Lastly, add in shredded chicken. Voila!
Scoop out into bowls and add whatever toppings you prefer. I like to add cilantro, scallions, avocado and one teaspoon light sour cream. See above ingredients for ideas. Put remainder soup in Tupperware and enjoy for 3-4 days. Seriously this is so good, I make it in bulk and eat it for every meal when matt is out town. Hope you enjoy!