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Tortilla Soup!


by Marla Murphy May 29, 2014

I know it's summertime and soup may not sound very good when the temperature is scorching outside. But, I promise this soup is perfect, no matter how hot it is outside! My recipe isn't hard to make but I wanted to warn you that it does take time to chop up all your vegetables. Cut the time in half by using rotisserie chicken and buying pre-cut vegetables which are usually available in the produce at your grocery store. Another way to reduce time is to use a mandolin to chop up all your veggies. Even though this recipe may take time to prepare, it does make quite a but so you'll be able to eat on it for about 7 days!

Tortilla Soup
Serves 7
Prep Time: 15 min 
Cook Time: 30 min 
Ingredients
  1. 1 container chicken broth about 32 oz
  2. 1 pound boneless skinless chicken breast, cut into small cubes
  3. 1 green bell pepper, chopped
  4. 2 stalks celery, chopped
  5. 1/2 medium onion, chopped
  6. 2 cloves garlic, minced
  7. 2 small tomatoes, diced (remove seeds)
  8. 1/2 cup fresh chopped cilantro
  9. Juice from 1 lime
  10. 1 tsp chili powder
  11. 1 tsp cumin
  12. 1/2 tsp smoked paprika
Instructions
  1. Spray Dutch oven with olive oil spray, heat on medium-high heat
  2. Add chicken (cut into small cubes) to Dutch oven and cook for about 5-8 minutes, stirring occasionally
  3. While the chicken is cooking, chop up vegetables and mince garlic
  4. Add chicken broth, chopped vegetables, garlic, cilantro, lime juice, chili powder and cumin to the crock pot. Bring to a boil, stirring frequently
  5. Reduce heat and simmer for about 20 minutes
  6. When soup is ready, garnish with cheese and diced avocado!
Optional
  1. Sprinkle of Mexican blend shredded cheese and 1/2 an avocado for topping!
calories: 126
fat: 3g
protein: 21g
carbs: 4g

IMG_1753 Nothing makes your house smell better than cooking soup!!! IMG_1756

IMG_1764 Love, Marla


Marla Murphy
Marla Murphy

Author



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