Healthy Chicken Tortilla Soup

When the weather starts to get cooler, there’s something extremely satisfying about a big bowl of warm soup. I decided to create a tortilla soup recipe after making the mistake of looking at Pinterest while hungry. Needless to say, I was practically foaming at the mouth while scrolling through pictures. And the next thing I knew, I had a Santa-length list going of all the groceries I needed.

( Spoiler Alert: There are more recipes to come from my Pinterest food binge. Or should I call it my “Bingeterest”? )

To be honest, it took a few times for me to finalize this recipe. My goal was to make a recipe that has a good amount of flavor without serving you a “spice-punch” to the mouth. And the first few times, I had Conor Cumin McGregor in my bowl.

When I did get my recipe down, my husband claimed that this recipe was, “One of the best dishes I have made him.” While I think that claim is a little lofty, I will admit that I am averaging around 1.5 bowls per day over the last week. So, I guess I can’t argue with him that much.

HIS VS. HER SOUP —

When I cook, I typically find myself making a “HIS” and “HER” version of the meal. Since Meyers is 7ft tall and a professional athlete, he needs to EAT! To solve this, I slow-cooked some sprouted basmati rice and cut up extra avocado and gluten free tortilla strips for his toppings. This recipe is already packed with protein from the shredded chicken. So between the rice, tortilla and avocado, this soup could fulfill his carb and fat macronutrient requirements AND still feed me as well.