I have always loved to cook. I especially love to cook when the crock-pot does most of the work. My recipe for tortilla soup is one of our newest favorites. I am one of those people that will go big or go home. By that, I mean I have a tendency to do things in extremes. And by that, I mean I usually lack balance in my day-to-day decisions.
Especially when it comes to health and fitness.
Either I am avoiding sugar altogether, or I’m storing dozens a miniature Snickers in my purse for bi-hourly consumption. If I’m not working out every day, I am avoiding the gym altogether. I’m not sure if this is a result of my lack of discipline or my personality. Either way, it needs to change. Balance is key when it comes to maintaining a healthy lifestyle.
It takes a lot of practice to master the art of healthy cooking.
The hard part is making those healthy ingredients delicious. It’s easy to pick healthy OR delicious, but that combination is tricky. Not to mention my desire for cheap ingredients and minimized cooking time. All of these things feel like way too much to ask.
That’s why this recipe for tortilla soup is a treasure in my recipe arsenal. It’s healthy, delicious, cheap AND easy. Now if that doesn’t sell you, I don’t really know what will. Spend about $12 on the ingredients and let your crock-pot do all of the work. Tortilla soup for the win.
Healthy Recipe for Chicken Tortilla Soup:
2 14 oz. Cans of Chicken Broth
3 Boneless, Skinless Chicken Thighs
½ of an Onion (I use a Vidalia)
2 Corn Tortillas (Or Tortilla Chips)
1 15 oz. Can of Black Beans, Drained and Rinsed
½ Cup of Whole Kernel Corn
½ Can (4.5 oz) of Chopped Green Chiles
¼ Cup Salsa Verde
1 Tsp. of Cumin
1 Tsp. of Dried Oregano
1 Avocado Sliced
¼ Cup Low Fat Shredded Mexican Cheese Blend (Optional)
Combine all of the soup ingredients in your crock-pot and cook on low heat for 5 to 7 hours. Stir up the soup to break the chicken apart. Top with Avocado slices, cheese, and tortilla strips. Enjoy!