Healthy Chicken Tortilla Soup

Kari Cutler made this delicious and healthy tortilla soup at a South Fork class in February. The prep work is done the day or night before. Perfect  recipe for Soccer (or baseball) Moms.
Have a great weekend!

Kari's Healthy Tortilla Soup

Kari Cutler
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The day or night before serving:

2 cups dried beans (black beans, pinto beans, small white beans, black eyed peas or a mixture) or 

2-16 oz canned beans

½  medium size sweet onion

1 teaspoon ground black pepper

1 teaspoon sea salt

½ teaspoon cumin

Soak beans in 8 cups of water all day.  Drain water.  Chop onion.  Cook the beans, seasonings, 6 cups of water, and ½ the onion in the Crock pot with the temperature set to  “high” overnight. 

Also chop the following ingredients the day or night before:

6 carrots

8 stalks celery

½ medium size sweet onion (reserved from step above)

1 bay leaf

1 teaspoon dried basil

Sea salt and ground pepper to taste

Chop carrots and celery, and other half of onion used in slow cooker.  Place in a gallon storage bag.  Add seasonings and refrigerate overnight.  You can add the carrots/celery/onion along with 4 cups of water to the beans in the Crockpot and cook on low during the day, or cook in 4 cups of water in a pot on the stove for approximately 20 minutes from the time the pot boils. 

About an hour before you are ready to serve, add:

1 large (28 oz) can diced tomatoes

1 small bag frozen corn

1 large container ready to serve fresh salsa

2 cooked chopped chicken breasts (optional)

1 medium can refried beans (optional)

Serve with any combination of:

Tortilla chips

Pepper Jack Cheese (cubed or grated)

Sour Cream

Avocados

Humus

Cilantro

Makes a large Crockpot of soup—about 12 medium sized bowls.  May be frozen for several weeks and re-heated.  

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