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Looks Like Last Night’s Dinner: Updated Chicken Tortilla Soup

September 12, 2013


Looking for a quick and easy dinner tonight? LOVE this healthy and fast Chicken Tortilla Soup! And I’ve found a way to make it dairy free. And so delicious!

Chicken Tortilla Soup
•1 lb cooked, diced chicken (or 1 can chicken)
•1 can corn, drained
•1 can black beans, rinsed and drained
•1 can diced tomatoes, undrained
•1-2 cans chicken broth
•2-3 tablespoons homemade taco seasoning
•1 avocado, thoroughly mashed, with lime juice added to get smooth consistency

Mix, Heat and Serve!

1. If you like a little kick, replace regular diced tomatoes for a can of Rotel.
2. OR, I make as above, and then add Cholula hot sauce to my serving. My kids do, too, and they love it!
3. I used to use cream of chicken soup and cheese to get a creamy texture, but now add an ultra-smooth avocado mash. Gives it the creamy texture, and adds a nice flavor.
4. You can either crush tortilla chips into the individual servings, or just use them as dippers
5. You can also top with additional sliced avocado and/or diced green onion and/or any veggie you like!
6. Corn is not for the cleanse phase, and used minimally in the rest of the Challenge.
7. I like to cook chicken on the stove in coconut oil and Fiesta Lime Mrs. Dash, chop and add to soup. I also like to add the pan drippings to the soup. 🙂
8. Use as much chicken broth as you need to get the consistency/flavor you want. I’ve been known to use a whole box because I went a little coo-coo on the seasonings.

It’s a family favorite! Enjoy!

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