You know what I hate? Being cold. You know what warms my soul? Coffee and soup. I kept getting the chicken tortilla soup from chic-fil-a every night the last few days until I saw how many cals are in that bowl! 620 cals! ...
Sooo I started searching through a few recipes that would be fairly easy, make a lot, and be high-protein low carb! If you watched my instagram story you can see how I almost ruined the whole soup with 3 whole bulbs of garlic 😂 Just so you know (if you didn't like me) a clove is just the little tiny part that comes off of the bulb! But one of my followers showed me how you can buy already minced cloves and that's pretty cool because then your hands don't smell gross 😂.
The recipe I had found online had a lot less protein and cumin which I didn't end up adding because I had none at home and I think it tastes perfect the way it is, so I'm scratching that off the list and keeping it exactly how I cooked it. It wasn't spicy at all so if you want more spice maybe add another jalapeño or some chipotle.
This recipe requires a slow cooker which if you don't have one I'd recommend buying as I have a really good slow cooker recipe for some shredded steak on my instagram. Look under the story highlights under "recipes 2". I also put the instructions for this soup under "recipes 3".
Anyways I hope you enjoy this yummy soup this winter season! It's perfect to maintain your diet but still enjoy a home-cooked warm meal 😌. My husband devoured it and has already eaten two bowls today lol..
5 6-inch corn tortillas cut ¼-inch strips 1 Tablespoon olive oil 1 onion chopped 3 cloves garlic large, minced 1 jalapeño diced and seeded 2 teaspoon chili powder 14 oz crushed tomatoes 1 can Rotel 4 cups chicken broth 14.5 oz black beans 1 cup frozen corn 3 chicken breasts 1/4 cup cilantro
Cook onion, garlic and jalapeño in olive oil. Add to the bottom of a slow cooker.
Add remaining ingredients (except tortillas and oil) to the slow cooker and cook on high for 4 hours.
When the soup is done, get the big chunks of chicken out on a plate and shred with two forks and then put it back in the soup. Serve with tortilla strips.
Heat oil over medium heat a small pan. Add tortilla strips and toss while frying until crisp. Sprinkle salt all over strips. Once done take out to dry and cool then set aside for the soup