A few weeks ago, I told you that I had bought this cookbook:

I was excited to start trying out some of the recipes.  The first one I decided to try was “Tortilla Soup.”  And it definitely did not disappoint!

I made a few changes, based on availability at our grocery store (thanks, Walmart. ), but I think the changes really worked.

Tortilla Soup

Adapted from “Everything Healthy Slow Cooker Cookbook”

(Serves 6-8)

Ingredients:

• 28 ounces canned crushed tomatoes
• 14.5 ounces canned fire-roasted diced tomatoes
• 26 ounces chicken stock (I used store-bought.  If you make it, use about 3 cups).
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp paprika
• pinch of salt
• 1 tsp minced garlic
• 1 medium onion, diced
• 4 oz. diced green chiles (canned, found in the Mexican section)
• 1 jalapeño pepper, diced
• 2 cups cooked chicken (I cut mine into really small pieces)
• 1 cup fresh corn
• Shredded cheddar cheese (optional)
• Baked tortilla chips (optional)

Directions:

• Dice your onion and jalapeño pepper.

Note: Be very careful with the jalapeño pepper.  Remove most the seeds before dicing, as the seeds provide most of the heat (unless you like a lot of heat … then keep more of the seeds).  Thoroughly wash hands multiple times before touching your face.

I washed mine once, but evidently that wasn’t enough …

Yeah, that didn’t feel good.

• Put everything EXCEPT the chicken, corn and “optional” ingredients into your slow cooker. 

• Cover and cook on “low” for about 6 hours.
• While it’s cooking, cook your chicken.  I baked 2 chicken breasts in the oven at 350 degrees for about 30 minutes.  Then I chopped them up into small pieces.
• Remove your corn from the cob (the corn should not be cooked).

• After about 6 hours, add your corn and chicken.
 

 
• Cook for another hour.
• Serve with shredded cheddar cheese and baked tortilla chips.

 
A few notes about this recipe …
 
1. According to the cookbook, the soup (without the cheese or chips) is only 170 calories per serving!
2. Brandon, who doesn’t usually love healthy foods, said multiple times how much he enjoyed this recipe.
3. I know it calls for a lot of ingredients, but you probably already have the spices at home.  And the rest of the ingredients are all really cheap.  Each can is less than $1.  And the fresh produce is all super inexpensive right now.  So if you’re cheap like me, I promise you won’t have to spend much money.  PLUS …
4. … this recipe makes a ton of leftovers:
 

You can freeze some of these containers and use them for lunches and dinners in the upcoming weeks!  Score!

I hope you try this soup.  It’s really easy, extremely flavorful, and super healthy!

Question for ya …

Now that fall is upon us, what are your favorite kinds of soup?

Have you ever had a bad experience with a jalapeño pepper, or am I the only one??