Who said that soup is just for cooler months? Not when you have this delicious, light, and citrusy Chicken Tortilla Soup!
Now that Spring is finally here, most of us are looking for ways to use seasonal fresh vegetables and fruits. Including, fun recipes to celebrate a new season, but with all the excitement, we couldn’t forget about our neverending love of soup, so we asked ourselves a question.
What is a soup that is just as fitting in the middle of summer or in the coldest days of winter, that is comforting, healthy and filling, and so easy to make? That’s when it hit us, it’s Chicken Tortilla Soup!
The Tortilla In Chicken Tortilla Soup
Make your own baked tortilla chips
Part of the crunchy and delicious part of this soup is the garnish and use of tortilla chips. You can absolutely purchase an organic brand of tortilla chips that you love, or you can simply bake them at home using homemade or storebought organic corn tortillas.
Here’s how to make your own baked tortilla chips to garnish this soup:
- Preheat oven to 400 degrees
- Place corn tortillas on a baking sheet and bake until crispy, about 7 minutes
- That’s it!
Chicken Or No Chicken
There are many directions you can take this recipe in regards to your protein preference. We know that chicken isn’t for everyone, here in Nashville we try our best to source our chicken from local farmers within the community that practice sustainable and completely free-range farms.
If you want to learn more about the topic, check out my Guide To Eating Animal Proteins. If you’re looking for a vegan option or one that doesn’t contain animal proteins, then try tofu or tempeh. You’re in luck because both of these options work perfectly well with this chicken tortilla soup.
Whether you’re in the mood for something new with a little kick, or you’re like us and you know that chicken tortilla soup is always a good idea, we know you are going to love this tasty soup.