Chicken Tortilla Soup – Ready in 10 Minutes!
Today, we’re going to make an easy Chicken Tortilla Soup that literally comes together in 10 minutes—start to finish! This recipe is what I like to call a Pantry Challenge meal because you probably already have everything in your pantry that you will need to make this soup!
Dinner Time in the Traditional Foods Kitchen
When you are making the transition from a processed foods kitchen to a traditional foods kitchen, sometimes (OK – maybe often!) preparing dinner can seem daunting. Did I remember to defrost the chicken? Is the bone broth ready? Have the beans been soaked? So on and so forth.
On days when you may be feeling a little overwhelmed, turning to your pantry to make a simple, yet nutritious, meal can be a lifesaver!
Yes, Opening a Can Is OK!
We all know that keeping a well-stocked pantry is essential. As you make the transition to traditional foods, you will want to stock your pantry with whole food items. And it’s OK if the foods that you stock in your pantry are in cans from your grocery store. These canned items are wonderful back-ups when you simply don’t have the time to prepare these foods in the traditional way. Real food is real food, even when you take a few short-cuts.
Canned Beans, canned vegetables, and canned meats mean that you can literally have a meal on the table in minutes. This easy Chicken Tortilla Soup recipe provides an excellent example of how you can pull together your pantry items. And knowing that you are able to prepare a quick meal like this means that you are less likely to go through a fast-food drive-through. Your easy and nutritious meal is a success to be celebrated on your traditional foods journey!
More Easy Dinner Ideas
Now that you’ve learned how to make a 10-Minute Chicken Tortilla Soup, here are a few more quick and easy dinner ideas that are not only delicious, they’re nutritious!
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I look forward to having you join me in my Texas Hill Country Kitchen!Love,
Chicken Tortilla Soup
- Large Soup Pot
- 1 tablespoon Ghee, or other cooking fat or oil
- 2 cloves Garlic, minced
- 1 teaspoon Cumin, ground
- 1 teaspoon Coriander, ground
- 1 teaspoon Fine ground sea salt
- 1/2 teaspoon Freshly ground black pepper
- 2-3 cups Shredded chicken
- 2 cans Black beans Store-bought cans, or 2 pints home-canned, or approximately 4 cups soaked beans.
- 1 can Corn Store-bought can or 1 pint home-canned, or 2 cups fresh or frozen corn.
- 2 cups Salsa
- 6 cups Water, or Chicken Broth, Stock, or Bone Broth
- tomato paste, optional
- Put ghee into soup pot set on medium heat. Once melted, add in spices, salt, and pepper. Stir to mix.
- Add garlic and saute for 1 minute.
- Add chicken and mix well to coat with spices.
- Add beans, corn, salsa, and mix well.
- Add water or broth and stir.
- Bring up to a boil, then turn down to medium and allow soup to heat through.
- Serve in bowls and top with sour cream, grated cheese, tortilla chips, and avocado, if desired.
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