Tortilla Soup -

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This delicious Tortilla Soup was made after a trip to a local restaurant. I loved the idea of the soup but the taste was not my favorite. So after a lot of experimenting this delicious tortilla soup was born. This is a great way to add vegetables into your diet even if the kids or hubby are not too excited about it. I added dulse flakes for extra vitamins too. This is a great recipe to use up leftovers. We have put in okra, spinach, zucchini, yellow squash, and so many other vegetables that I had in my kitchen so it changes seasonally. I also find a hand blender so much easier to use than a regular blender. We add the quinoa or couscous to give it a really rich thick soup but if I am out I add some couscous and it is still a really lovely soup. I love to save my chicken bones, onion skins and vegetable peels in the freezer and then make a big pot of bone broth as the base of my soup but store bought chicken broth is fine too. We just can’t use it because of hidden soy in them. Let me know what you think!

Supplies You Will Need:

Contents hide

1 Supplies You Will Need:

2 Tortilla Soup Recipe

2.1 Directions For Tortilla Soup:

3 Tortilla Soup

3.1 Related posts:

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

For Chips To Top The Soup:

Corn Tortillas

Oil

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:

Ice Cream Sandwich

Turkey Sub

Ore-Ida Totchos