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Chicken Tortilla Soup
Made with Organic Ingredients · No Seed Oils · No Dyes · No Soy
Loaded with organic chicken, peppers, onions, tomatoes, black beans, rice, and corn, this comforting soup comes together easily with just water and a gentle simmer — stovetop or crock pot. Finished with shredded cheese and crunchy tortilla strips, it’s hearty, satisfying, and full of clean flavor.
Cooking Instructions
- Thaw slightly or fully, up to you. Thaw enough to remove the seasoned tortillas and the cheese packages, and keep them in refrigerator until nearly ready to eat.
- Cook. Dump all ingredients mixed with chicken into a slow cooker. Add 8 cups of water (can adjust up or down to taste). Cook on high for 4-6 hours or low for 6-8 hours, until internal temperature of chicken reaches 165°F.
- During the last 10 minutes of cooking the soup, open the seasoned tortillas and spread into single layer on baking sheet. Spritz with oil, we recommend avocado oil. Bake or Air Fry for 5-10 minutes at 350° F. Keep an eye on them to make sure they do not burn.
- Serve soup into bowls. Top with cheese and tortilla strips.
What's Included
- Seasoned Chicken Tortilla Soup Base (chicken breast, onions, green peppers, tomatoes, black beans, & spices)
- Shredded cheese
- Seasoned tortilla strips
- Lime Juice Packet
Pro Tips!
- A squeeze of fresh lime just before serving brightens the flavor.
- The flavors continue to deepen as the soup rests, making leftovers especially satisfying the next day.
- The soup is easy to customize — using a little less water creates a thicker, heartier bowl, while a bit more water results in a broth-forward finish.
- If you forgot to thaw, the soup base can be quickly loosened under running water and added straight to the crock pot. Simply add water and continue as directed.
- Many families find the flavors develop especially well when prepared in a slow cooker or crock pot.
Know Before You Eat
Nourishment Made Easy
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