Supplies You Will Need:
- Large soup pot
- Wooden or Metal Spoon
- Slotted Metal spoon
- Small frying pan
- Sharp Knife
- Immersion Blender
- Serving Bowls
- Cutting Board
- Measuring Cups
- Measuring Spoons
- Cute Apron
- Vegetable Peeler
Tortilla Soup Recipe
Ingredients:
4 – 32 oz Organic Chicken Broth (find our recipe here)
2 Large Organic Chicken Breasts
3 Carrots Cut Small
2 Organic Sweet Onions Cut Into Quarters
1-2 Small Organic Peppers Cut in 1/2
5 Cloves of Garlic Smashed
4 Small Organic Potatoes
1/2 A Zucchini Chopped
2 quartered tomatoes
1 tsp nutritional yeast
Handful of Dulse flakes (optional)
1/2 Teaspoon Cumin
Salt to Taste
1 Tablespoon Parsley
1 Teaspoon Lemon Pepper
2 Cans of Black Beans
1 Teaspoon Onion Powder
1 Teaspoon Garlic Powder
1 Cup Quinoa or Couscous
Directions For Tortilla Soup:
In a stock pot cook your vegetables (except the beans) and chicken breasts.
Simmer until all veggies are tender.
Remove chicken breasts from soup and set aside.
Run soup and veggies through the blender or use a hand blender (we use a hand blender).
Season.
Dice or shred your chicken on a cutting board.
Put in chicken back into the soup.
Add in beans and quinoa and simmer until quinoa or couscous is done
While this is is simmering cut corn tortilla’s in 8 lengthwise strips, then each strip into 10 pieces.
Cook in oil and fry until crisp. Remove with a slotted spoon or metal spatula to a plate with a paper towel to catch the extra oil.
Serve each bowl of soup with tortilla chips on top, sour cream and some hot sauce.
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Print Recipe:
Tortilla Soup
- 4 – 32 oz Organic Chicken Broth (find our recipe here)
- 2 Large Organic Chicken Breasts
- 3 Organic Carrots Cut Small
- 2 Organic Sweet Onions Cut Into Quarters
- 1-2 Small Organic Peppers Cut in 1/2
- 5 Cloves of Garlic Smashed
- 4 Small Organic Potatoes
- 1/2 A Zucchini Chopped
- 2 quartered tomatoes
- Handful of Dulse (optional)
- 1/2 Teaspoon Cumin
- Salt to Taste
- 1 Tablespoon Parsley
- 1 Teaspoon Lemon Pepper
- 2 Cans of Black Beans
- 1 Teaspoon Onion Powder
- 1 Teaspoon Garlic Powder
- 1 Cup Quinoa
- Corn Tortillas
- Oil
- In a stock pot cook your vegetables (except the beanand chicken breasts.
- Simmer until all veggies are tender.
- Remove chicken breasts from soup and set aside.
- Run soup and veggies through the blender or use a hand blender (we use a hand blender).
- Season.
- Dice or shred your chicken on a cutting board.
- Put in chicken back into the soup.
- Add in beans and quinoa.
- While this is is simmering cut corn tortilla’s in 8 lengthwise strips, then each strip into 10 pieces.
- Cook in oil and fry until crisp. Remove with a slotted spoon or metal spatula to a plate with a paper towel to catch the oil.
- Serve soup with tortilla chips on top, sour cream and some hot sauce.
Before you go check out these other recipes:
- Chicken Noodle Soup
- Bone Broth
- Chicken and Rice Soup
- Beef Chili
- Broccoli Cheese Soup II
- Creamy Broccoli Soup I
- Four Bean Chili
- Loaded Baked Potato Soup
- Pork Stew
- Cream of Mushroom Soup
- Mulligatawny Soup
- Bison Chili
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