Chicken Tortilla Soup


2 tbsp organic extra virgin olive oil

1- large, diced purple onion

2- chopped stalks of celery

2- peeled, chopped carrots

4- cloves fresh, minced garlic

2- large, chopped fresh tomatoes

1- 28 oz. can organic diced tomatoes

1- 16 oz. can organic red enchilada sauce

1- 32 oz. container of low sodium, organic chicken broth

2- cups cooked, shredded, organic chicken breast

1- 16 oz. can organic whole kernel corn (drained)

1- 16 oz. can organic whole black beans (rinsed and drained)

1/3 cup fresh, chopped cilantro

1 tbsp cumin

1 tbsp chili powder

1 tsp paprika

1 tsp ground black pepper



In a large pot, heat olive oil and cook onions, celery, carrots, and garlic over medium heat until softened and caramelized. Season with half of your spices. (Leave a few raw onions aside for toppings later on)

Next, add the fresh tomatoes, canned tomatoes, enchilada sauce, chicken, and chicken broth to the onion mixture. Simmer for about 30 minutes, stirring occasionally.

Add in canned corn, black beans, the rest of your seasonings, and half of your chopped cilantro to the pot. Stir to combine and continue to simmer another 15-20 minutes.

Season to taste. Depending on how spicy you like your food, you may need to add more paprika or black pepper.

Serve your soup and top with the rest of the fresh cilantro and the raw onions we put aside earlier.




Yours in health,





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