Easy One-Pot Chicken Tortilla Soup (That Makes Tons of Leftovers)April 26th, 2016
We created the Health Hacks on a Budget video course series to make it as easy as possible for everyone to save time and money while living a healthy life. In this series, we share simple recipes, easy tips, and educational information to help you and your family thrive.
Cooking up one-pot meals is one of the easiest, cheapest, and fastest ways to eat well. All you need is one pot and a bunch of flavorful ingredients—let it all simmer while you kick back and relax.
Not only will this simple, nutritious meal feed the whole family, but the best part: leftovers! Store them in the freezer and this substantial meal can last all week long.
Watch our host Sara Snow cook up a hearty batch of chicken tortilla soup (it can even be made vegetarian by leaving out the chicken). Many of the ingredients are available at Thrive Market for 25 to 50 percent less than supermarket prices. Here’s the recipe:
6 cups water
2 to 3 chicken breasts
1 large onion, chopped
3 to 5 garlic cloves
2 bay leaves
1 red bell pepper, chopped
2 to 3 ripe fresh tomatoes, chopped
1 tablespoon tomato paste
½ to 1 cup quinoa
1 can enchilada sauce
2 cans pinto beans
2 cups corn
½ to 3 full jalapeños, chopped
2 teaspoons salt
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon thyme
¼ cup fresh cilantro, chopped
Boil the water and add in chicken, onion, garlic, and bay leaves. Cook 10 minutes.
Remove chicken and let it cool. Meanwhile, add bell pepper, tomatoes, tomato paste, quinoa, enchilada sauce, pinto beans, corn, jalapeños, salt, chili powder, cumin, and thyme into the pot.
Stir, and cook on high simmer for one hour.
Then, add shredded pieces of cooked chicken, and stir in cilantro at the last minute.
Scoop soup into bowls and add fresh avocado and a fresh squeeze of lime.
Dinner is served!