My favorite chicken tortilla soup comes from El Torito. I know it’s a chain and I feel like I should be more of a food snob, but I love the big chunks of chicken and avocado. I also love that it is broth based. Some tortilla soups are cream based and too rich to have regularly. Their soup is totally loaded with strips of tortillas, hence the name. I prefer to leave the tortilla strips out to cut the carbs, while still enjoying my soup. When I make it at home, I often load it up with tons of extra veggies like zucchini and bell peppers to make it extra healthy, but sometimes you just need a classic. I found these amazing Maca Chips at the grocery store that are made with Maca, Chia, and Quinoa. It’s such a delicious way to add in healthy grains!
I make this one with ground turkey instead of ground beef to lower the calories without sacrificing taste. I usually make this in the morning, let it simmer all day while I am at work, then spoon the piping hot soup out for dinner as soon as I get home.
Chicken “Tortilla” Soup
Ingredients
- 3 Cooked Chicken Breasts
- 1 Quart Chicken Broth
- 1 Large Can Chopped Tomatoes or 3 cups of fresh tomatoes with a teaspoon of salt
- 1 Can Corn
- 1 Can Black Beans
- 3 Chopped Carrots
- 1 Medium Onion
- 2 Teaspoons Chili Powder
- 4 Cloves Garlic
- 1 Teaspoons Basil
- 1 Avocado
- 1 Cup of Shredded Mozzarella
- Optional – 1 Bell Pepper 2 Stalk Celery, 2 Zucchini
Instructions
- Shred cooked chicken breasts.
- Dice onion well.
- Chop carrots into small, bite size pieces.
- Add all ingredients into a crockpot.
- Simmer on low overnight or on high for 2 hours.
- Soup will be done when a fork can easily slide into the vegetables.
- Serve & top with shredded mozzarella cheese and sliced avocado.
