Chicken Tortilla Soup (Portion Fix Approved)

Who else is ready for SOUP WEATHER?! Omgosh–I swear as soon as August hits my genes know fall is coming and they are ready for all things pumpkin (and ohhhhh I have another super fun blog post coming about that soon!), all things boots and sweaters, and all things comfort food!

But–I’ve also been doing a lot of experimenting to find comfort type foods that don’t make me pack on the comfort type rolls all winter if ya know what I mean!

Enter Chicken Tortilla Soup!

This can be made in your slow cooker or on the slow cook setting in your InstantPot! Super easy to set before you head out the door in the morning and have ready once you get back home without any fuss!

The best part, this is a ONE POT soup. You literally dump the ingredients and let it go!

INGREDIENTS:

3-4 Chicken Breast (boneless, skinless)
2 small cans Rotel
1 large can petite diced tomatoes
1 cup frozen corn
1 cup black beans (drained and rinsed)
1 medium onion, diced
1 jalapeño, diced (optional)
2 cloves garlic, minced
4 cups organic, low sodium chicken broth or stock
1 tsp ground cumin
1 tsp chili powder
1 tsp himalayan salt
1/4 tsp black pepper

Tortilla Strips:
organic corn tortillas
olive oil cooking spray
himalayan salt

Optional Toppings:
Hot sauce, avocado, lime, cheese, greek yogurt, cilantro (your choice!)

DIRECTIONS:
Toss all soup ingredients into your crock pot or Instant pot. Stir, turn on low. Check back in 6-8 hours.
Before serving, shred the chicken =)

Tortilla Strip Directions:
Preheat oven to 350º and cut the corn tortillas into strips
Spray with olive oil spray and sprinkle with himalayan salt
Bake about 10-15 mins, just keep an eye on them because they can burn super easily (guilty!)

Portion Fix Container Count:

Serving Size= 1 and 1/2 Cups

Each serving is approximately: 1/2 red, 1/2 green, 1/2 yellow
Remember: Measure and count your toppings, too!

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