Let me start by saying that this isn't your typical, Mexican Spicy Tortilla soup. I don't do spicy well, so I tweaked it to work for me! I also tweaked the already pretty healthy recipe to be 21 Day Fix approved.
Ingredients:
2-3 Bell Peppers(any color), diced
1 Onion, diced
2 Tomatoes, diced
Garlic, minced
Olive Oil
Chicken Broth(or Vegetable Broth will work too)
1 Rotisserie Chicken, shredded (You can cook your own, but seriously, this is easy and it tastes so good!)
Taco Seasoning(Make your own from the 21 Day Fix Book)
1ish Cup of Organic Corn
Salt & Pepper to taste
Optional:
Corn Tortillas
Advocado
Black Beans
Shredded Cheese
Cilantro
Directions:
1. In large pot heat up Olive oil and garlic for about 1 minute.
2. Add in Onion and Bell Pepper. Heat until soft, 2-3 minutes. (21 Day fix- measure out in your Green containers and add 5 green containers worth.)
3. Add in tomatoes. Heat for 1-2 more minutes. (21 Day fix- Measure out 2 green containers.)
4. Add in frozen corn. (21 day fix- use 2 yellows)
5. Add in broth until pot is about 2/3 full. If I run out of broth, I sometimes add a little extra water.
6. Heat until simmering, then add the Taco Seasoning, salt & pepper to taste.
7. Add in Chicken (21 day fix, 7 red containers)
8. Cook until heated throughout.
9. Enjoy!
For Tortilla Strips:
Take Corn tortillas, spray lightly with butter or coconut oil. Use a pizza cutter to cut into small strips. Spread them out on a pan and cook them in the oven at 350 degrees for about 8 minutes, flipping once halfway through.
If using the 21 Day Fix containers, you used 7 Green, 2 yellows, and 7 red. Divide the soup into 7 separate servings. Each serving will be 1 Green, 1 Red, and barely 1/2 yellow. Add tortilla strips on top to account for a full yellow. Also, add Avocado or cheese accordingly.
**Steve likes beans in his soup, I do not, but you could also measure this out with a yellow container and add.
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