I don’t know about you, but where I live, it has been raining.
And not a nice soft drizzle rain, but torrential downpour rain. Which naturally makes me think of hot, steamy soup.
So I got to work in the kitchen.
Soup is for fall and winter but since we are in between seasons, so to speak, I needed an in-between soup. I came up with this delicious Chicken Tortilla Soup.
This dish is all jazzed up to be extra healthy yet still delicious.
If there’s one thing I love about Chicken Tortilla Soup is that you can personalize it however you want.
Can my son crush tortilla chips in his? Yes, he can!
Can I garnish my plate with diced avocado and hot sauce? Absolutely!
Can you freeze the rest for another meal? Yep!
It is yours to do whatever you want with it. Enjoy!
See my recipe for the best tortilla soup you’ve ever tried below and let me know how you enjoy your bowl when you try it out.
Best Ever Chicken Tortilla Soup
4 large boneless chicken breasts
2 tablespoons extra virgin olive oil
1 teaspoon each coarse salt and pepper
2 medium yellow onions, diced
2 medium zucchini, diced
2 yellow squash, diced
2 cloves garlic, minced or pressed
1 teaspoon each chili powder, cumin, and oregano
2 heaping tablespoons tomato paste
1 4-ounce can green diced chilis
1 14-ounce can fire roasted tomatoes
4 cups low sodium chicken stock
1 14-ounce can black beans
1 14-ounce can kidney beans
2 handfuls of green beans, ends cut off and cut in half
2 large handfuls baby kale, or 2 cups frozen kale
1 large handful cilantro, chopped
1 lime, juiced
organic tortilla chips
1. Dice chicken breast, sprinkle with salt and set aside.
2. In a large soup pot heat the olive oil over medium heat. Add the onion with the salt and pepper and saute for 5 minutes, soft and translucent. Add the zucchini and yellow squash and saute for another 3 minutes.
3. Stir in the garlic, chili powder, cumin, and oregano along with the tomato paste and green chilis, stirring often for 1 minute. Add in the tomatoes and chicken stock and bring to a simmer.
4. Add the chicken, beans and green beans and bring up to a boil. Bring down to a simmer, cover and cook for 10 minutes to make sure the chicken is cooked through. Add in the kale, cilantro, and the lime juice.
5. Taste the soup, you might want to add some more salt and pepper. Serve hot with add-ins.
Looking for a healthy version of a dish you’ve been craving? Tell me about it in the comments below and who knows you may see it featured on the blog!