it's my girls' world

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

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.

Linking up with Beth for Tuesday Talk