A few weeks back I knew I was in for a horribly busy time- so I knew it was time to prep lunch way ahead for the week. How do I usually do this? Basically soup or salad. I went with soup because I had some veggies & herbs that I knew would be excellent in a soup recipe! Keep reading to check out the recipe, substitution ideas, & some of my favorite tortilla chips!
The bliss of soup with broth base is that they are basically completely customizeable. I’ll change up the protein, veggies, & even the herbs depending on what I’m in the mood for. Or even more likely- what I need to use up in the fridge. I mean…I’m not the only one who does this right? This week it was some fresh okra, the end of some frozen chicken breasts, & lots of fresh cilantro. Next week this soup could have some black beans, bell peppers, or fresh onions. So if you aren’t a fan of this recipe because of the basics feel free to play with it!
When it comes to tortilla soup…it isn’t about the soup at all but the crunchy chips. Since I’ve been eating healither, sitting around killing snack food bags really isn’t part of the plan. Having a super low carb soup like this lets me feel food about adding in some chips which totally make it the best! Texture & flavor both! I’m a big fan of Food Should Taste Good brand because they are made from REAL ingredients & have bangin flavors like jalapeno, lime, & sweet potato…all of which go great with my Mexican-inspired soups! All Food Should Taste Good tortilla chip varieties are also gluten free, have zero grams trans-fat and are certified Kosher.
- 3 frozen chicken breasts or one pound cooked, shredded chicken
- 1 15 oz can tomatoes & green chilies
- 1 jalapeno, chopped fine seeds removed
- 2 garlic cloves, minced
- 3 cups of water
- 3 cups chicken broth, low sodium if possible
- 2 cups okra, sliced
- 2 teaspoons onion powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon chili powder
- ½ teaspoon pepper
- 1 bay leaf
- 1 package frozen spinach
- Optional- fresh cilantro, cheese, sour cream, tortilla chips.
- Add all ingredients to large crockpot except for the optionals & frozen spinach.
- Cook on low for 6 to 8 hours or on high for 3.5 to 4 hours.
- If using frozen chicken breasts: remove from soup & shred with fork.
- dd package of frozen spinach to hot soup 30 minutes to an hour before serving to thaw & mingle with flavors.
- Remove bay leaf before serving.
- Top with optional ingredients.
At our house, we like to top tortilla soup with cheese, chips, & cilantro. For a healthier option I go with ricotta or Greek yogurt for some added richness right before serving & of course some tortilla chips! How do you top your soup? What are your favorite “throw it all in the crockpot” recipes?