Kale and Chicken Tortilla Soup (minus the tortillas)
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 2
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander seed
- 1 teaspoon coconut oil
- 2 cloves garlic finely diced
- 1 brown onion diced
- 1/2 large red pepper diced
- 1/4 cup pickled jalapeã±os finely diced (the ones you get in a jar in a mexican section of the store)
- knob of butter or ghee
- 1 1/2 cups cooked diced chicken (breast or thigh meat is good i picked up some roasted chicken from the supermarket)
- 2 cups torn kale leaves
- 400 grams diced tinned tomatoes
- 2 1/2 cups good quality chicken stock
- zest and juice of 1 lime (grate the zest first)
- 2/3 easpoon sea salt
- 3 tablespoon pumpkin seeds
- 2 tablespoon diced spring onion
- 3 tablespoon fresh coriander leaves (a good handful)
- 1 avocado, sliced into strips (half per person)
- a little dusting of paprika if you're feeling fanc
- Carbohydrate 5.90777687448456 g
- Cholesterol 0 mg
- Fat 8.37966603698596 g
- Fiber 2.03400623200866 g
- Protein 3.727041249912 g
- Saturated Fat 3.0590760376675 g
- Serving Size 1 1 Serving (63g)
- Sodium 5.97087499988 mg
- Sugar 3.8737706424759 g
- Trans Fat 0.51666945804849 g
- Calories 106 calories
My Weeknight Winner: Kale and Chicken Tortilla Soup (Tortilla-Free!)
As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. Between juggling work deadlines, school pick-ups, and after-school activities, the thought of spending hours in the kitchen often leaves me feeling overwhelmed. But this Kale and Chicken Tortilla Soup recipe has become my weeknight savior. It’s quick, easy, and packed with flavor – the perfect antidote to a long day.
The beauty of this soup is its adaptability. I often adapt recipes to fit what I have on hand, and this one is no exception. Sometimes I use leftover rotisserie chicken, other times I quickly sauté some chicken breast. The kale adds a hearty texture and a boost of nutrients, while the spices create a vibrant, flavorful broth. Forget the tortillas – this soup is delicious on its own, but a sprinkle of avocado and a few crispy pumpkin seeds elevate it to another level. It's a healthy and satisfying meal that the whole family enjoys.
One of the things I appreciate most about this recipe is its versatility. It’s perfect for a chilly evening, a light lunch, or even meal prepping for the week ahead. I often double the recipe and store leftovers in the fridge for quick and easy meals throughout the week. It reheats beautifully and the flavors actually deepen over time. The vibrant colours are a feast for the eyes and the aroma alone is enough to make your family excited for dinner. This soup is a testament to the fact that nutritious doesn't have to mean boring; it can be both satisfying and vibrant!
The simplicity of the recipe is also a huge plus. With minimal chopping and straightforward instructions, even on my busiest days, I can whip up a batch in under 30 minutes. The ingredients are readily available at most grocery stores, which makes it incredibly convenient. I often adjust the spice levels to suit my family's preferences; sometimes I add a little extra jalapeño for a spicier kick, other times I tone it down for the kids. The adaptability of the ingredients makes it perfect for accommodating various dietary needs and preferences.
Beyond its practicality, this soup also offers a wonderful opportunity for creative exploration in the kitchen. I often experiment with different garnishes, adding a dollop of Greek yogurt for extra creaminess or a sprinkle of cotija cheese for a salty, tangy contrast. The possibilities are endless! The soup's foundation is robust enough to handle many different additions and variations. It allows you to showcase your own unique culinary style without sacrificing the integrity of the original recipe.
In short, this Kale and Chicken Tortilla Soup is more than just a recipe; it’s a lifesaver for busy individuals who want a healthy, delicious, and easy-to-prepare meal. It’s a testament to the fact that healthy eating doesn’t have to be complicated or time-consuming. It’s a delicious and vibrant meal that's perfect for any occasion, from a quick weeknight dinner to a more relaxed weekend gathering. So, give this recipe a try and experience the joy of a quick, healthy, and incredibly flavorful meal that the whole family will love.
Step-by-step
- Heat a medium saucepan with coconut oil and add the diced onion. Cook for a minute or two and add the red peppers. Stir and cook for another minute while chopping other ingredients.
- Add jalapeños, garlic, oregano, coriander seed and cumin powder and a knob of butter. Stir and cook for about 30 seconds to release the aromas.
- Now add chicken, kale, diced tomatoes, chicken stock, lime zest and juice and stir. Taste for salt. Add about ¾ of a teaspoon of sea salt but you may need less depending on how much salt is in your chicken stock.
- Bring everything to boil and cook on high heat for 5 minutes.
- Turn off and let it sit for 2-3 minutes while you prepare the garnishes.
- Place pumpkin seeds in a small frying pan and cook on medium heat for about 2 minutes, stirring frequently. Keep your eyes on them so they don't get burnt. We simply want to toast them for extra crunch and nuttiness.
- Serve soup in bowls, topped with fresh coriander, green onions, toasted pumpkin seeds and sliced avocado. And if you really feel like it, a couple of good quality corn chips won't do much harm.
