Chicken Tortilla Soup is my go-to easy and delicious meal. I believe that food should be both delicious and nutritious!
Today, I’m excited to share with you my hearty Chicken Tortilla Soup recipe, a dish that’s perfect for cozy nights (or anytime) and packed with wholesome ingredients. This savory soup combines tender organic chicken, zesty spices, and a blend of black and pinto beans, offering a delightful symphony of flavors and textures. But this soup isn’t just about taste; it’s also a powerhouse of health benefits. Let’s dive into the goodness that each ingredient brings to your bowl!
Health Benefits of Black and Pinto Beans
Black and pinto beans are nutritional superstars. Rich in protein and dietary fiber, they help keep you full longer, support digestive health, and aid in maintaining a balanced diet. These beans are also excellent sources of antioxidants, which combat inflammation and protect your cells from damage. Additionally, their high iron content boosts energy levels, making them an essential component of a healthy lifestyle.
The Power of Cumin
Cumin, a fragrant spice often used in Mexican cuisine, does more than just add a warm, earthy flavor to your soup. It’s packed with antioxidants, which help fight free radicals in the body. Cumin also aids digestion, reduces inflammation, and has antimicrobial properties that can enhance your overall health. Incorporating cumin into your meals can be a simple yet effective way to boost your nutritional intake.
Why I Choose Organic Chicken
I always opt for organic chicken in my soup to ensure I’m consuming poultry free from antibiotics and added hormones. Organic chicken is often more nutrient-dense, providing higher levels of omega-3 fatty acids, which are essential for heart health. Moreover, organic farming practices are better for the environment and promote animal welfare, making it a healthier and more ethical choice for my family.
Stay tuned as I guide you through the steps to create this delectable Chicken Tortilla Soup, a meal that’s not only comforting but also brimming with health benefits. Let’s get cooking!
Ingredients for Chicken Tortilla Soup
7 cups low-sodium vegetable or chicken broth
1 diced onion
2 red or orange bell peppers
4 cloves minced garlic
1 can 28 oz crushed tomatoes or fresh
3 cans (4 oz) chopped green chile peppers, drained
1 1/2 tsp chili powder
1 1/2 cups frozen corn
1 can organic black beans
1 can organic pinto beans
1/2 jalapeno or 6 slices (for mild to medium heat)
1/2 cup almond meal
4 organic chicken thighs or 2 breasts
1 cup of zucchini or spinach (optional)
Toppings: organic tortilla chips, avocado
Directions for Chicken Tortilla Soup
Cook the chicken in advance and cut into bite size cubes.
Heat 2 Tbsp of the broth in large pot over medium heat. Stir in the bell pepper, onion, garlic, and cumin. Cook 5 minutes until the vegetables are tender.
Mix in the tomatoes and chile peppers.
Pour in the broth and reason with salt, pepper, and chili powder.
Bring to a boil. Reduce heat to low and simmer 30 minutes.
Mix corn, chicken, and beans into the soup and continue to cook for 10 minutes.
Sir in the almond meal to thicken. Add spinach or zucchini and cook until tender.
Serve in bowls topped with crushed tortilla chips (3-4 chips) and avocado.
Makes 6 servings
Enjoy. Please let me know if you love it as much as we do!