EASY TORTILLA SOUP RECIPE

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If you follow me on Instagram, you probably know we’re going to Mexico for Christmas. And while I love Mexican food all-year round (especially in the summer with my mom’s margs!!) the excitement I’m feeling right now really made me crave some Mexican food! The weather has also been drastically colder in LA lately, which really set up the perfect situation for me to make one of my favourite soups: Tortilla soup.

I discovered tortilla soup last year, and it’s been something I’ve been making on repeat every time I want some healthy comfort food. Seriously, this soup is the perfect definition of comfort food. It’s hot, a little spicy, has gooey melted cheese and some juicy, tender chicken… It’s just heavenly. But contrarily to most comfort food, it’s also super healthy. It’s packed with tons of vegetables, beans, healthy fats and you get a nice dose of probiotics from the sour cream.

If, like me, you love avocados, cilantro, sour cream and cheese, this soup is probably the perfect Fall/Winter recipe for you. My version uses a little shortcut so it’s a little quicker/simpler to make, but it’s absolutely delicious. Without further ado, here’s how I make it:


Tortilla soup ingredients

  • 1 onion

  • 2-3 garlic cloves

  • 1 pack of fajita seasoning

  • 3 tbsp of butter

  • 3 deboned, skinless chicken thighs

  • 2 zucchinis

  • 1 red bell pepper

  • 1 can of red or black beans

  • 1 cup of frozen corn

  • Salt & pepper

TOPPINGS:

  • Sour cream

  • 1/2 avocado per person (cubed)

  • Shredded Mexican mixed cheese

  • Cilantro

  • 1/4 lime per person

  • 1 tortilla bread, cut in fine strips and baked in the oven at 400°F until it’s golden and crispy

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Instructions

I say my tortilla soup recipe is quick and simple, because it skips 2 steps. First, you don’t have to get a bunch of spices you might not use for anything else, you can just use a pre-packaged fajita mix instead. I personally usually have the spices required for tortilla soup on hand, and I usually don’t skip any steps, but I feel like the tortilla mix is just so convenient. Also, traditional recipes usually call for chicken stock, which you should make before making the soup, which takes a whole heap of time. Instead, I usually use raw chicken and let it simmer for a bit longer with the fajita mix and the vegetables, which creates its own kind of broth while cooking. I feel like that way, the flavours kind of all mix together beautifully. I promise these little tweaks don’t hinder on the gorgeous taste of tortilla soup, and this version is so stunningly flavourful.

First, I chop the onion finely, and throw it in a pot, with butter and salt and pepper to taste. Once the onions are starting to get a little golden, I add the finely chopped garlic, stir for about 30 seconds, and add the chicken thighs, cut in small strips.

On a side note, I like to use chicken thighs because the meat is much more tender and juicy than chicken breast, but that’s just personal preference. You could very well use chicken breast, or turkey meat as well.

I stir regularly, until the chicken looks cooked on the outside. I then add the fajita mix, stir the pot until everything is uniformly covered, and add about 8 cups of water.

Then, I add the cubed zucchini, the beans (make sure to rinse them well beforehand), the red pepper (cut into small cubes) and the corn. I make sure that everything is covered with at least 2 inches of water, and let simmer at medium-low heat for about an hour.

I make sure to always check that there’s enough water in the pot so that everything is covered, adding a bit if necessary.

Once the soup is ready, I like to serve it with a big dollop of sour cream, half a cubed avocado, roughly chopped cilantro and grated cheese. I then juice a quarter of lime on top of everything to give it that tangy zest. So delicious! I personally don’t like adding the tortilla strips, because wet bread is a nightmare to me, but that’s how it’s usually served. I say give it a go, and see if you like it or not! Sometimes, if I want it extra spicy, I’ll add a few thin slices of jalapeno peppers.

That’s it guys! This tortilla soup is super easy to make and it really doesn’t take that long either. It’s perfect for a cold weeknight when you need a little pick-me-up! I would love to know what kind of recipes you guys would love to see on here, so please let me know if you have any suggestions in the comment section below.

Love, Jenny xx

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