Kari Cutler made this delicious Healthy Chicken Tortilla Soup at a class in February. The prep work is done the day or night before.
Kari’s Healthy Tortilla Soup
Kari Cutler
Ingredients
- 2 cups dried beans black beans, pinto beans, small white beans,black eyed peas or a mixture or
- 2-16 oz canned beans
- ½ medium size sweet onion
- 1 teaspoon ground black pepper
- 1 teaspoon sea salt
- ½ teaspoon cumin
- 6 carrots
- 8 stalks celery
- ½ medium size sweet onion reserved from step above
- 1 bay leaf
- 1 teaspoon dried basil
- Sea salt and ground pepper to taste
- 1 large (28 ocan diced tomatoes
- 1 small bag frozen corn
- 1 large container ready to serve fresh salsa
- 2 cooked chopped chicken breasts optional
- 1 medium can refried beans optional
Serve with any combination of:
- Tortilla chips
- Pepper Jack Cheese cubed or grated
- Sour Cream
- Avocados
- Humus
- Cilantro
Instructions
-
The day or night before serving: Soak beans in 8 cups of water all day. Drain water. Chop onion. Cook the beans, seasonings, 6 cups of water, and ½ the onion in the Crock pot with the temperature set to “high” overnight.
-
Chop carrots and celery, and other half of onion used in slow cooker.Place in a gallon storage bag. Add seasonings and refrigerate overnight.
-
You can add the carrots/celery/onion along with 4 cups of water to the beans in the Crockpot and cook on low during the day, or cook in 4 cups of water in a pot on the stove for approximately 20 minutes from the time the pot boils.
-
About an hour before you are ready to serve, add diced tomatoes, corn, salsa, chicken and refried beans. Serve with toppings.
Very inventive and yummy dish. This is a treat!
Healthy and delicious indeed. I can feel the warmth of this soup in my stomach. Yum =)
What a healthy and flavorful chicken soup! I love those vibrant colors from your ingredients. 🙂
Oh goodness! I LOVE chicken tortilla soup with all of my being. I've never thought of topping it with hummus. What a delicious suggestion!
deliciously yummy dish. looks great too!