What is better when the cold weather sets in than a nice bowl of hot soup – and it’s even better when it’s healthy! Packed with protein and fiber, this chicken tortilla soup is perfect made on the stove, in the crock pot, or in your Instant Pot
And, did you know that soups are a super healthy and frugal option for feeding a family? We eat soup at least twice a week during the fall, winter, and spring, and it’s a big reason why I’m able to feed my family for just $350 a month! I also buy chicken super cheap. Read how to save money on chicken HERE.
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Using ingredients you most likely have on hand, this healthy chicken tortilla soup is the perfect meal any night of the week!
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For this recipe you will need:
- 2 medium chicken breasts
- 4 cloves garlic
- 1 medium onion, chopped
- 4 16 ounce cans diced tomatoes
- 2 16 ounce cans black beans, drained (I make my own)
- 1 can refried beans (I make my own)
- 1 green pepper, chopped
- 4 chicken boullion cubes
- 4 cups water
- 3 Tablespoons chili powder
- 2 Tablespoons ground cumin
- 2 teaspoons salt
- 1 teaspoon pepper
- tortilla chips for topping
Top with whatever you like, but these are our favorites
- my zesty pico de gallo – find the recipe HERE
- diced avocado
- shredded Mexican cheese
- sour cream
Put all ingredients except the tortilla chips and the toppings listed into a pan or crock pot and allow to simmer for at least 4 hours on the stove to allow all the flavors to meld together. After 4 hours, shred chicken – read about how to shred chicken in a flash HERE.
***If using a crock pot, put everything into the crock pot and cook on high for 4 hours. Then, shred your chicken using this trick and cook on low for two more hours. You can also cook on low the whole time for 9 hours.
***If using your Instant Pot, put the same ingredients in your pot, close the steam valve, and cook for 40 minutes.
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Top with tortilla chips and whatever toppings you like.