I’m back!!! I’ve been a bit on a blogging hiatus since having a baby in late November. I didn’t intend to blog less after she was born, but man I had no idea how busy one little newborn could keep you. As it turns out I spend a lot of time just watching her and its the most fulfilling thing ever. Who knew??
Anyway, now that we are adjusting to life I’m back to posting some delicious food ideas, fun workouts, and lots of random rants with some motivation sprinkled in. First up on the docket is my new favorite soup. Tyler and I were so lucky to have so many people bring us food after the baby was born. I seriously cooked 1 time in the entire first month, it was amazing (note to self when someone has a baby they need food waaay more than they need cute outfits, though the outfits are appreciated as well). One of my favorite dishes we received was this Chicken Tortilla Soup from my neighbor and close friend Shauna. This gal is a whiz in the kitchen and I’ve learned so much from her. Her family is gluten and dairy free so most everything that comes out of that kitchen is super healthy and nutritious. So all the credit for this delicious recipe goes to her.
This recipe makes ALOT of soup, so if you’re cooking for 2 you could easily cut it in half or you can do what I do, freeze the leftovers for a future meal (this fed us once plus had enough left over for 2 lunches and 1 additional dinner). Again, it has no dairy, no gluten, its just an awesome “real food” dish perfect for a cold night.
Chicken Tortilla Soup
1.5 32 oz cartons of chicken broth (I like Pacific Brand)
1 15 oz can diced tomatoes
1 15 oz can black beans
1 jar of salsa (I use the Trader Joe’s Garlic Chipolte Salsa)
1/3-1/2 cup frozen corn
1.5 lbs cooked chicken breast
1 T cumin
2 T fresh lime juice
Salt/Pepper to taste
1 cup cooked rice of choice (I used wild rice)
1/4 cup chopped cilantro
1 small onion chopped
Mix everything together except rice. Bring to a boil, reduce to a simmer for at least 30 minutes. Add already cooked rice and cook for additional 15 mins.
Topping ideas: Tortilla chips, avocado, sour cream, and/or shredded cheese
This recipe does really well in the crockpot. I add all ingredients except corn and rice to the crockpot and let it cook on low for 4-6 hours. About an hour before serving I cook rice according to package directions and then add it and the corn to the crockpot.
You could speed up the process by cooking your rice in the instapot.
1/12 of the Recipes (Approx 1 Ladle Full)
- Calories: 151
- Protein: 13 Grams
- Carbs: 21 Grams
- Fat:1 Gram
- 1.5 32 oz cartons of chicken broth
- 1 can diced tomatoes
- 1 can black beans
- 1 jar of salsa (I use the Trader Joe’s Garlic Chipolte Salsa)
- 1/3-1/2 cup frozen corn
- 2 cups (at least) cooked chicken
- 1 T cumin
- 2 T fresh lime juice
- Salt/Pepper to taste
- 1 cup cooked rice of choice (I used wild rice)
- 1/4 cup chopped cilantro
- 1 small onion chopped
- Mix everything together except rice. Cook on low/med for about 30 mins. Add already cooked rice and cook for additional 15 mins. Top with tortilla chips and avocado.