I Eat Therefore I Cook

Effortless Cooking for Busy Lives

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Chicken Tortilla Soup

chicken-tortilla-soup

This is the boyfriends all time favorite dish. He would like it injected into his body via IV, but I require the normal method of ingestion, which includes a spoon. This is a low fat, healthy dish with a great depth of flavor.

Make the Pico De Gallo:

You can make this ahead of time and let it sit. The longer you let it sit the better the flavors get. If you have leftover Pico de Gallo, eat it as a side with the chip! So delicious.

Cut up the veggies:

Don’t worry about sizes too much, you will blend everything together later.

Shred the chicken and open cans:

Add the veggies to the pot:

Add the spices:

Add the green chilies and tomatoes:

Add the broth:

chicken soup

Puree the veggies and add the tortillas:

Slice the tortillas and place on a baking sheet:

Garnish and eat!

Chicken Tortilla Soup

Author: Meagan {I Eat Therefore I Cook}
Prep time: 
Cook time: 
Total time: 
Serves: 6
Healthy and Hearty, this Soup will have you licking the bowl.
Ingredients

FOR THE SOUP:

  • 2 cups rotisserie chicken, shredded
  • 46.5 oz low sodium chicken broth ( 1 32 oz can and 1 14.5 oz can)
  • 14.5 oz can fire roasted diced tomatoes
  • 4.5 oz can green chilies
  • 2 TBSP chili powder
  • 1 TBSP paprika
  • 4 cloves garlic, roughly chopped
  • 1 yellow onion, roughly chopped
  • 1 bell pepper, roughly chopped
  • 1 cup frozen corn, thawed
  • 6 corn tortillas, sliced into 1/2 inch pieces
  • 1 TBSP Olive Oil

FOR PICO DE GALLO:

  • 4 tomatoes
  • 1/2 red onion
  • 1/2 cup cilantro
  • 2 limes, juiced

FOR GARNISH:

  • 2 Limes, juiced
  • 1 jalapeno, sliced into 1/2 inch pieces
  • cheddar cheese, grated
  • avocado, sliced into bite-sized slices
  • 6 corn tortillas
  • 2 TBSP Olive Oil
  • Sour cream

Instructions:

  1. Make pico de gallo: diced tomatoes and red onion. Roughly chop cilantro. Mix all of them together. Add lime juice. Mix together. Cover and refrigerate.
  2. Add 1 TBSP Olive Oil to a large pot on medium-high. Add onion, bell pepper, and garlic. Cook until onion is softened, about 5 min. Add the chili and paprika powder. Mix together and cook another 2 minutes. Add tomatoes and green chilies. Mix together and cook for 2 minutes more. Add chicken broth. Mix together. Take off heat and use a stick blender to puree broth until the consistency is smooth. Add tortillas and puree with a stick blender until smooth.
  3. Replace pot on heat and add chicken and corn. Mix and let simmer 15 minutes. Remove from heat.
  4. Meanwhile, heat oven to 400 degrees. Slice other 6 corn tortillas into 1/2 inch slices. Place on baking sheet and drizzle with olive oil. Toss together. Cook until crispy, about 10 minutes.
  5. Place soup in a bowl. Add the garnish of lime juice, jalapeno, cheddar cheese, avocado, pico de gallo, a dollop of sour cream and tortilla strips.
  6. ENJOY!

Need help? Here’s how Laura does it

 

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NAVY BEAN AND TORTELLINI SOUP

Low Calorie and easy, this soup is great for a weeknight vegetarian meal. Even the boyfriend who hates vegetarian meals liked this one. This soup is peppery, spicy, light and still hearty. Don’t be scared by the mustard greens, they add a great flavor to the soup. But if you cant find them add any greens you like.

NAVY BEAN AND TORTELLINI SOUP-2

Cut up and wash veggies:

wash veggies

Place spices in cheesecloth:

cheesecloth

Wrap it up:

spice wrap

Add them to the broth with spices:

broth with veggies and spices

Take veggies out and add tortellini:

tortellini

Add the mustard greens:

mustard greens

NAVY BEAN AND TORTELLINI SOUP

NAVY BEAN AND TORTELLINI SOUP

Creamy Tortellini with Peppery Mustard Greens in a Flavorful Broth
Author: Meagan { I Eat Therefore I Cook}
Serves: 2

INGREDIENTS

  • 1 carrot
  • 1 stalk celery
  • 3 cups mustard greens
  • 3 sprigs of thyme
  • ¼ cup parsley
  • 1 small onion
  • 1 can navy beans
  • 1 TBSP peppercorns
  • 1 bay leaf
  • 2 TBSP EVOO
  • 1 vegetable bullion cubes
  • 1 TSP Red Pepper Flakes
  • 1 TBSP garlic powder
  • 2 cups of fresh tortellini
  • salt and pepper
  • 1 TBSP Chili Powder
  • 2 TBSP Grated Parmesan Cheese

INSTRUCTIONS

  1. Wash carrot, celery, mustard greens, thyme. Cut carrot and celery into 1-inch pieces. Tear mustard greens off of the stem and into bite-sized pieces. Finely chop parsley. Peel an onion and cut into quarters. Strain and rinse navy beans.
  2. Add thyme, peppercorns and bay leaf to cheesecloth and tie tightly with string.
  3. In a large pot add EVOO and turn heat to high. Add carrots, onion, and celery. Cook until fragrant about 2 min.
  4. Add 6 cups of water, cheesecloth packet, bullion cube, red pepper flakes and garlic powder. Bring to a boil and then simmer for about 15 min.
  5. Strain out all solid items. Bring back to a boil and add tortellini cooking 3-4 minutes or until tender.
  6. Add navy beans and mustard greens and cook until tender for about 4 minutes.
  7. Top with parsley and grated Parmesan cheese.

NOTES

Adapted from a Plated Recipe

Tools Needed:

– Cheesecloth

– Kitchen String