This soup has been a great standby on a cold day. If you find yourself rushed in the mornings, get it ready the night before, refrigerate and then start the crockpot in the morning. Nothing beats coming in out of the rain and sitting down to a warm bowl of soup.
There are a lot of canned veggies and you are more than welcome to use fresh or frozen if you'd like. P10 says not to go overboard on corn or carrots so you're welcome to swap those out for some other vegetable. As you can see, this recipe can be flexible with regards to the ingredients and the spices - whatever you prefer. Try your best to get the most natural or organic ingredients you can. You can also shortcut this recipe by using already cooked chicken, a great way to use up leftovers.
If you don't have a crockpot, then simmer the soup for a few hours on the stovetop to let the flavors meld.
This recipe is good for all Stages. Stage 1 should not eat the Tortilla Strips, but your family will love them.
I would say that 1 cup of soup = 2 veggie servings and 1/2 protein serving.
Click here to print the Chicken Tortilla Soup recipe
Chicken Tortilla Soup
6 cups chicken broth
15 oz can of Hunts diced tomato (Mexican flavor, if available)
1 can kernel corn (do not drain)
1 cup sliced carrots or baby carrots (or 1 can carrots, do not drain)
1 can black beans, drained
4 oz can Ortega diced mild green chilies
1 zucchini, peeled/julienne cut (or 1 can zucchini, do not drain)
1 yellow squash, peeled/julienne cut (optional)
1 yellow onion
2 cloves garlic
2 large chicken boneless/skinless breasts, uncooked
1 tablespoon lime juice
1/4 tsp. cayenne or chili pepper
1 tablespoon ground cumin
Boil chicken broth in saucepan, turn off heat. Add chicken to broth, cover and poach for 30 minutes. Sauté onions and garlic with olive oil in separate skillet. Remove chicken, cool and shred.
Combine all ingredients in large crockpot. Cook all day on low.
Season to taste with salt, pepper and garlic salt.
Soup and tortilla strips freeze well.
4 10” whole wheat flour tortillas
Preheat oven to 400 degrees.
Cut tortillas into 1/4” strips, 1 1/2” long.
Spray cookie sheet, spread strips on sheet.
Bake 5 minutes, turn. Bake another 2-3 minutes or until golden.