Chicken Tortilla Soup ~ Anti-inflammatory Style
What sounds better than a warm and nourishing bowl of chicken soup on a winter day, when the mercury is hovering around the freezing point? How about a delicious bowl of Chicken Tortilla Soup adapted from a recipe my friend Lucy makes, back home in CA? I have switched to our fantastic “Bone Building Broth” (on The Prudent Wife website) and added more vegetables and garlic, to up the anti-oxidants and nutrition. Just reading the ingredients, you can almost taste it!
- 4-6 boneless chicken breast, cooked and shredded
- 1- 28 oz. canned whole tomatoes
- 1-28 oz. enchilada sauce (homemade, recipe on The Prudent Wife website)
- 3 med to large onions, chopped
- 1 7oz. can of green chilies, diced
- 1 tablespoon fresh minced garlic
- 12 cups of water and 4 Tbls. of chicken bouillon -or-
- 12 cups homemade bone building broth
- 1tsp. of chili powder
- 1tsp. of salt
- 1/2 tsp. of pepper
- 1 bag of organic chopped veggies (carrots/corn/green beans)
- 2 diced red or yellow bell peppers
- 2-3 Tbls. of fresh cilantro
Optional: Add a large can of pinto beans or fresh pinto beans, which is what I do.
Saute chopped onions in EVOO in a large stock pot until browned. Combine all ingredients into the large stock pot. Boil first and then simmer(I leave it on low for at least an hour) or place in a slow cooker, cover and cook on low for 6-8 hours or on high for 3-4 hours.
Optional, serve topped with tortilla chips and cheese!
Hope you like it. It’s one of my FAVORITE soups!!!