I found this yummy soup on Pinterest, and Cecily helped me figure out how to add to Cindi's blog, so HERE IT IS!! My first post! Madi and I loved this, but just a heads up, Cody and Frank both said it was kind of "girl soup" It is really easy to put together, especially if you already have cooked chicken breast.
Chicken Tortilla Soup
Ingredients:
1-2 TB. coconut oil
1/2 medium onion diced
1 TB chopped garlic
1 1/2 c. frozen or fresh cooked corn
1 can diced tomatoes
1 can black beans drained and rinsed
1-2 c. cooked quinoa
2 c. cooked organic chicken chopped-seasoned with salt and pepper
32 oz. organic chicken broth
2 tsp. cumin
1 TB dried oregano
1/2 tsp. paprika
1/2 tsp. coriander
1/4 tsp. celery seed (opt.)
salt and pepper to taste
cilantro, lime, avocado, and crushed tortilla chips for garnish
Directions:
1. In a large pot heat coconut oil until fully melted. Add in onions and saute for a few minutes until they become clear and a little brown. Add in garlic and saute for another 1-2 minutes. Throw in corn, tomatoes, beans, quinoa, chicken. Toss ingredients together then stir in chicken broth. Add spices in and adjust to liking. Stir and let sit on stove on LOW heat until ready to eat. I made this about 45 minutes until dinner, so I let it sit for about 30 minutes on the stove on low and let the flavors come together. Top with desired toppings. (Fresh squeezed lime juice is a favorite!)
