• Farrah

HEALTHY(ISH) CHICKEN TORTILLA SOUP


You guyyysssss....THIS SOUP.


Not only is it so PRETTY (yes, I know I'm weird with needing pretty food), but it is absolutely delish....AND healthy to boot!! I just love finding ways to make healthy alternatives for some of my not-so-good-for-you recipes....especially when it ends up being a hit with my picky kiddos!

Plus, this soup was a snap to throw together in my crockpot, which let me tell you....if you don't own a crockpot yet, GET THEE TO THE STORE. They are lifesavers, especially if you are a busy working mama!! (Yes, even a work from home mom like me can appreciate the awesomeness of modern convenience! lol)

I have to say....while I realize that Mexican-inspired soup doesn't exactly fit in the "South America" category, but having this simmering in the background while I powered through today's Brazil Butt Life workout transported me to sunshine and warm beaches...and ALMOST led me to wanting a margarita (hey, I never claimed to be perfect)! lol

Anyway, here's the recipe....adapted from Amanda at The Skinny Fork HERE! :)

HEALTHY(ISH) CHICKEN TORTILLA SOUP

(I give it an "ish" because of the corn tortilla strips on top. Which are DELIGHTFUL, so don't ditch them!)

Ingredients:

Soup: 1 1/2 Lb. Boneless Skinless Chicken Breasts (About 2-3 Breasts) 2 (14.5 Oz.) Cans 'No Salt Added' Diced or Whole Peeled Tomatoes, Un-drained 2 C. Unsalted Chicken Stock 1 (14.5 Oz.) Can 'No Salt Added' Black Beans, Drained & Rinsed 1 (10 Oz.) Can 'No Salt Added" Diced Tomatoes With Green Chilies, Un-drained 1 C. Frozen Corn 1 C. White Onion, Diced 1 Jalapeño, Seeded & Diced 2 Cloves Garlic, Minced 2 Tsp. Salt-Free Southwest Seasoning 1 Tsp. Salt 1 C. Corn Tortilla Strips/Chips 1 Limes, Cut Into 8 Wedges

Optional Suggested Toppings: Shredded Cheese, Diced Onion, Avocado, Fat Free Plain Greek Yogurt, Cilantro, Etc.

NOTE: If you cannot find the seasoning or enjoyed the original recipe I had posted here, just swap the Salt-Free Southwest Seasoning above for 1 tsp. cumin, 1 tsp. chili powder, 1/2 tsp. pepper, and 1/4 tsp. cayenne pepper!

Directions:

Toss all the ingredients for the soup into your crock pot and give everything a good stir.

Secure the lid and set to cook on low for 6-8 hours.

If you use whole peeled tomatoes you will want to carefully smash the tomatoes at some point so that they break apart into smaller pieces. Careful though or you'll have super hot tomato juice/seeds everywhere!

Once the soup is nearly done, use a large spoon to pull the chicken apart into smaller pieces.

It should be so tender that this is easily done with a firm stir. But, if need be you can remove the chicken and piece apart with two forks and return to the soup.

Dish the soup into bowls and top with a few tortilla strips and your choice of toppings.

Serve hot with desired toppings and a lime wedge!

What's YOUR favorite Chicken Tortilla Soup recipe? I want to hear about it below! :)

#chickentortillasoup #eatright #cleaneating #healthychickentortillasoup #healthyalternative

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© 2019 by FARRAH WIBERG

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