Chicken Tortilla Soup
My daughter and I have been playing a game recently involving what to cook for dinner. I get in my car and call her, asking her what I should make for dinner. For some people this might sound stressful but I find cooking relaxing and a way for me to “unplug” from everything happening here at the clinic.I’m half Italian and will admit to having a pretty heavy Italian influence to my cooking. But we also really enjoy soups, and as you’ll see as you peruse the various recipes on this site, we have many with a variety of flavor profiles. When my daughter said she was craving Chicken Tortilla Soup, without the chicken, I laughed. I got the “without the chicken” part; we don’t eat chicken. But I had never eaten chicken tortilla soup in my life and hadn’t a clue what it entailed. I love a challenge so got into creation mode. The family really loved it and it was so very fast and simple to make. The addition of the Quorn was a nod to “chicken” and with that plus the beans, the protein content was about 25 grams per serving, not bad for a plant-based soup. It’s not heavy on the veggies though, so consider serving it with a nice salad. Enjoy and let me know what you think!
Ingredients
- 2 tsp avocado oil
- 1 finely chopped medium organic yellow onion
- 3 chopped organic garlic cloves
- 1 tsp cumin
- 1 tsp chili powder
- 2 cans organic black beans drained
- 1 can organic chopped tomatoes 14.5 oz
- 1 can organic green enchilada sauce 15 oz
- 2-3 cups organic vegetable broth
- 1 bag Quorn Chik’n Tenders 12 oz
- Salt to taste.
- Lime or lemon for squeezing atop each bowl
- Sliced organic avocado for garnish
- 4 Gluten free tortillas – we like Siete brand because there are so many grain-free options but there are many choices
- Vegan cheese of your choice – we like the Miyokos mozzarella but Daiya would work well too.
Instructions
- Heat the avocado oil on medium heat in a soup pot. Add the onion and garlic and saute for 3-4 minutes until onions are opaque and starting to caramelize.
- Add the herbs and combine for 1 minute.
- Add drained beans, stirring to combine.
- Now add the tomatoes and enchilada sauce to combine for 1-2 minutes.
- Add the veggie broth and frozen Quorn last.
- Add salt to taste.
- Cover and continue to cook over medium heat to meld the flavors together, about 12 minutes.
- While the soup is cooking, preheat your oven to 400 degrees.
- While the oven is heating, get out a cookie pan.
- Take your tortillas and lightly oil each side.
- Place in the heated oven on one side until it turns slightly golden, about 5 minutes.
- Flip the tortillas, cook for 2 minutes and then top with the cheese of your choice.
- Remove the tortillas when the cheese is fully melted and the tortillas are golden at the edges.
- Enjoy the tortillas, folded in half with the soup.
- Top the soup with a squeeze of lime and some sliced avocado.
Notes
Is Your Health At Its Optimum?If you are suffering from any of the problems listed above—contact us for a consultation. Call (727) 335-0400 to schedule. Our medical clinic is located in Clearwater, FL. If you are not local to us, our medical team treats patients from across the country and internationally via telemedicine consultations. We help you find the underlying root cause of your health issues. To your health,
Dr. Vikki Petersen
DC, CCN
IFM Certified Practitioner
Founder of Root Cause Medical Clinic
Author of the books:
“The Gluten Effect”
"Hiatal Hernia Syndrome",
and of the e-book “Gluten Intolerance – What You Don’t Know May Be Killing You!”
Tried this recipe?Let us know how it was!
