Mexican Tortilla Soup JennaMaye Fitness

Mexican Tortilla Soup to Warm Up Winter

In All, Nutrition, Recipes by Jenna MaxwellLeave a Comment

For me, wintertime is all about healthy, nourishing food to keep me fuelled and happy in between workouts. I also just really love comfort foods and have adapted many types to suit healthy eating habits and a good mindset. This warming tortilla soup will melt away the late winter chill and keep you feeling nourished and full.

Key ingredients in this soup:

  • Chicken – lean meat with a high protein count
  • Black beans – full of antioxidants, fiber, protein, and carbohydrates
  • Tomatoes – antioxidant-rich and an excellent source of vitamin C, potassium, folate, and vitamin K

Enjoy this delicious, flavourful soup!

Mexican Tortilla Soup JennaMaye Fitness

Mexican Tortilla Soup

Jenna Maxwell
This warming tortilla soup will melt away the late winter chill and keep you feeling nourished and full.
Cook Time 1 hr
Total Time 1 hr
Servings 8

Ingredients
  

  • 1 extra virgin olive oil
  • 1 medium onion (chopped)
  • 3 large cloves garlic (minced)
  • 1 jalapeño (diced; remove seeds for less heat)
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 2 14.5 oz cans crushed tomatoes
  • 1 small can of chilis
  • 1 tetra pack of chicken broth (around 4 cups)
  • 1 14.5 oz can black beans (rinse and drain)
  • 1 cup corn (drained if canned)
  • 2 chicken breasts (boneless, skinless)
  • ¼ cup chopped cilantro (topping)
  • 1 lime (juiced; topping)
  • 1 avocado (sliced; topping)

Instructions
 

  • Prepare onion, garlic and jalapeno.
  • Heat olive oil in a large soup pot over medium high heat.
  • Add onion, garlic and jalapeno and stir until onion is almost translucent.
  • Add spices and stir for one minute.
  • Reduce the heat a bit before adding all remaining ingredients except the corn, cilantro, lime juice, and avocado.
  • Bring to a boil and then lower heat to medium low to simmer for 30 minutes — or until the chicken is cooked. (This is very important!)
  • Remove chicken, shred, and add back into the soup. Season with salt and pepper and add the corn.
  • Cook for another 30 min on low heat.
  • To serve, add toppings to your liking and tortilla strips or a few chips for crunch. Enjoy!

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