iStock_000021895482LargeFall is here, which means its soup time!  This is one of our family favorites that I have shared before but want to make sure everyone gets it.  I make this in large batches and freeze it in Pyrex Dishes so we have it on hand at any given time.  We have this for dinner sometimes but mainly I use it in my kids lunches because I am always looking for healthy things to send for them.  I warm it up in the morning and send it in a Thermos container with a side of sour cream (avoid if dairy-free) and some crushed up tortilla chips for a topping.  Yum!


Amazing Chicken Tortilla Soup

  • 3 cups chopped cooked chicken meat (or leftover from making broth)
  • 1 tbsp olive oil
  • 1-1/2 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1 tsp sea salt
  • 1 cup diced onion
  • 1/2 cup diced bell peppers
  • 3 cloves garlic, minced
  • 1 – 10 ounce can organic tomato sauce
  • 48 ounces chicken stock, I use homemade and then use the chicken to chop up in the soup as well (or see source below)
  • 3 tablespoons tomato paste
  • 2 – 15 ounce cans organic black beans, drained and rinsed

Heat oil in stock pan, add spices and cook stirring until fragrant. Add peppers, onions, and garlic  and cook until onion becomes translucent. Add remaining ingredients, bring to a boil then reduce heat and simmer for 30 minutes. Adjust seasoning with salt and pepper. Stir in chicken meat.

NOTE: If you can’t make broth/stock yourself, this is the next best choice!  Their Certified Organic broth is handcrafted in small batches. They start by using triple-filtered water. Learn more


Excerpted with permission from The Skinny on Fats, by David Brownstein, MD and Sheryl Shenefelt, CN

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