Very Veggie Chicken Tortilla Soup
Updated: Nov 10, 2020
Years ago my cousin brought us some delicious chicken tortilla soup after I had a baby. We loved it so much it became part of our regular soup rotation. I’ve altered it a decent amount over the years and more recently I have significantly upped the veggies in it. My husband and all three kids love it (especially if I serve it with some chips and guacamole). My kids are getting veggies from this soup that they don’t normally choose to eat like celery and cauliflower, which makes me happy. Food is amazing and powerful. Eating lots of vegetables improves our bodily functions down to the celluar level. With each bite of vegetables we take, we are actually fighting disease!
Chicken Tortilla Soup
(serves 10-12)
Ingredients:
2 1/2 pounds cooked, shredded chicken
3 tablespoons olive oil
1 yellow onion, diced
6 cloves garlic, crushed
3 ½ cups cauliflower rice (frozen works)
2 bell peppers (red, yellow, or orange) diced
6 stalks of celery, diced
1 28 ounces can diced tomatoes, drained
1 10 ounce can tomatoes and diced chilies
1 32 ounce box Imagine tomato soup
32 ounces (4 cups) bone broth
juice of one lime
2 teaspoons cumin
2 teaspoons chili powder
2 teaspoons salt
½ a bunch of cilantro
Directions:
Cook chicken using the method of your choice. I typically put the chicken in my instant pot to cook while I begin to saute the veggies. Shred or chop chicken when it’s cooked.
Add olive oil to a large soup pot, turn to medium-low heat. Add garlic and saute for 3 minutes. Add onion and saute until they begin to become translucent.
Add bell peppers, celery, and cauliflower rice. Saute until vegetables are soft.
Add all remaining ingredients except cilantro and bring to a low boil, then reduce heat to a simmer. Simmer for at least 30 minutes.
Add in cilantro before serving or add to the top of your bowl before eating.
Enjoy with diced avocados, guacamole, and/or chips of your choice!
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