Nothing beats going home after a longgg day at the grind and knowing dinner is already cooked for you. With the exception of putting it all together in the morning, the work is done by 9:00 am when you leave for work. You can finally relax while running errands & working on spread sheets during the day. Go ahead, I dare you, invite your family over and have a stress free night knowing this recipe will turn out great every time.
This recipe has no season, tortilla soup is good anytime, anywhere. The true tortilla soup lovers out there know what I am talking about. I have a good friend who orders tortilla soup every time we go out, even if it is just a cup. It’s all in the spices that give it the soulful taste. She knows a good spoon full when she tastes one and I’d like to see what she thinks of mine.
Currently, my husband is eating this recipe by the bowlful while I am typing, giving me two thumbs up as he slurps it down. That’s the wonderful thing about tortilla soup, it’s easy to make and hard to mess up. Even if you’re no good in the kitchen and cannot decipher between a spatula and a serving spoon, this recipe could be your saving grace when it’s your turn to host.
This recipe is really a combination of three parts.
Let’s Get Started
FOR THE SOUP
- 1 (32 oz) box of chicken broth
- 1 cup of water
- 1 yellow onion chopped coarsely
- 1 cup green bell pepper chopped coarsely
- 3-4 garlic cloves minced
- 1 (14.5 oz) can diced tomatoes with green chilies
- 2 large skinless chicken breast
- OR 1 1/2 lbs of chicken breasts
- 1 tsp cayenne pepper
- 1 1/2 tsp ground cumin
- 3/4 tsp smoked paprika
- a dash of salt and pepper
- 1/3 cup chopped cilantro
- 1 (14.5 oz) can of black beans; drained & rinsed thoroughly
- 1 (14.5 oz) can of yellow corn; drained
- Lime juice from 1 large lime
- 1-2 avocados sliced
- Tortilla chips or strips
- A dollop of plain greek yogurt
- In a slow cooker, combine the chicken broth, water, onion, bell pepper, garlic, diced tomatoes and chicken breasts together.
- Next, stir in the spices; cayenne pepper, cumin, paprika, salt and pepper.
- Close the lid and cook on high for 4 1/2 hours
- OR low for 6 1/2
- Add the chopped cilantro, black beans and corn.
- Continue to cook on low for 1 hour.
- Shred the chicken with a fork and add the lime juice, stir well to make sure all the flavors are equally incorporated.
- Serve with fresh avocado slices, crunchy tortilla strips and a dollop of plain greek yogurt
All photos used in this article were taken by Stephanie Rackley for and by The Healthy Chew
-all rights reserved
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email me at StephanieRackley@thehealthychew.org