Healthy Chicken Tortilla Soup
Healthy Chicken Tortilla Soup
 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

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Author: Si Foster
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.

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