Tuesday, May 3, 2016

Chicken tortilla vegetable soup

Just in time for Cinco de Mayo- I give you chicken tortilla soup-- although let's be real, who's going to eat soup for CDM. Chips please… and dip… and a marg if we're being totally honest :-)

This is one of my favourites that I make about once a month. My friend Dani introduced me to this soup and I've combined it with several other chicken tortilla recipes and made a version of it since. It's weird but this soup is hearty and healthy all at the same time. It's very flavourful but chockful of nutrients and fibre. And it's a great way to empty your fridge of all those veggies- You'll definitely get your DRA in one serving!


1 tbsp of oil if cooking in a pot
1 cup of cilantro-chopped
1 large onion-chopped
5 cloves of garlic- chopped
1 large can of diced/crushed tomatoes
2 litres of chicken stock
2 chicken breasts cooked and chopped
1 can of black beans or 1.5 cups of cooked black beans
1 can of either kidney or white beans  or 1.5 cups of cooked beans

Veggies (you can use any combination or all of these):
{1 chopped pepper
1-2 zucchinis
1 turnip chopped
2 cups of chopped green beans
2 cups of chopped mushrooms 
2 carrots-sliced into small pieces
2 stalks of celery- chopped
2 cups of frozen corn }

1 bottle of salsa
1/2 pack of taco seasoning (optional)
1 tbsp of cumin (I double this amount)
1/2 tsp of chili/cayenne pepper
salt and pepper to taste

Optional Toppings:
shredded cheese, greek yogurt/sour cream, chopped green onions, chopped cilantro, tortilla chips

Method 1- (using a pot)

1- Heat the oil in the pan
2- Add the onion, garlic and cilantro to the pan- I usually puree or chop it in my chopper

3- Add everything else in the order of the ingredient list
4- Let it simmer for about an hour until the vegetables are tender.

Method 2- (slow cooker)
Put everything into the slow cooker and simmer on high for 4 hours or on low for eight hours. It's so easy.

Ladle into a bowl and serve with whatever toppings you desire.

This recipe apart from being filling is so easy after all the chopping (and yeah, it's a lot of chopping). All of these veggies are optional also. It literally is whatever you have in your fridge that you want to use. If you want a totally meat and bean soup you can do that too. It makes a ton and freezes very well. I usually make it for dinner at the start of the week and then have it for lunch several time after! It is SO delicious. 

Linking up with Beth for Tuesday Talk
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  1. This looks so good. I love all of the veggies in this recipe!

  2. OMG, the veggies!! I love it. Will be making this for sure.

  3. That looks soooo yummy! I will have to try this. :)

  4. This looks so delicious! Definitely saving this recipe.
    Blessed Messes

  5. This looks so fresh and delicious! Thanks for sharing!

    Doused In Pink


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