Setting The Record Straight About My “Diet” + Healthier Tortilla Soup

healthier tortilla soup

Once September/October hits not only am I feeling extra  fabulous because it’s my birthday season, but I’m also hyped to make pots upon pots of soups and stews.

I just start craving (naturally) dishes that give me warmth, and what better way than to curl up on the couch with a bowl of soup. I freaking love soup. It’s easy to make, healthy AF (if you’re not drowning it in salt and other nasty ingredients), and can be made in super duper big batches to last you all week.

I’m pretty sure last fall/winter I went on a soup binge and shared these recipes:  so the routine is back people!

This healthier tortilla soup really hits the spot when I’m craving *both* soup and Mexican cuisine.

My ingredients are fresh, simple, spicy, and can be thrown together in a jiffy so that you’re eating dinner on the fly without sacrificing the healthy feeling you work so hard for.  

Let’s talk protein: as you’ve noticed I’ve started creating recipes here and there that cater to various types of diets such as pescetarian / paleo / gluten free / you name it. To be quite frank, I’m creating more recipes that use minimal animal proteins and byproducts to give variety for those who are not strict vegans, who want to slowly transition to a primarily plant-based diet but don’t want to completely give up fish, poultry or meat, and those who simply want to eat healthier.

healthier tortilla soup

I absolutely love to educate and promote eating a plant-based focused diet while still allowing a bit of wiggle room for those who feel it is a bit too tough to eat 100% vegan 100% of the time. 

A lot of people also ask me if I am vegan since I have certifications in plant-based nutrition. I do not personally put a label on my diet and I am an intuitive eater. I eat plant-based about  85% of the time. If my body is ever telling me that I need additional protein or nutrients, I ensure that they are from organic and sustainable sources. So I want to set the record straight by clarifying that Balanced Babe promotes a NO-LABEL diet that is *rich* with plant-based nutrition, education, and veggie focused recipes. 

My mission is to be INCLUSIVE, not exclusive. So – if intuitive eating and  healthy, nutrient dense, no-label diets are not your cup of tea, there are hundreds of beautiful strict vegan or vegetarian blogs that you can check out and I’d be happy to share some of my favorite destinations for these specific lifestyles! 

Now that this is clear, let’s get back to my tortilla recipe.

Insider tip: If you want to save time because you’re a boss betch and don’t have time to be in the kitchen all day, use a rotisserie chicken (no salt added and organic) to shave a lot of minutes off the recipe. If you want to make this dish vegetarian or vegan, opt for crispy tofu or tempeh that you can saute on a skillet for a crunchier texture. 

I’m adding a bit of extra garlic to this recipe because garlic acts as an antibacterial and antiviral root which will help bolster your immune system this fall and winter. Peppers, tomatoes, and turmeric give this soup an extra antioxidant boost, avocado gives you a dose of healthy fats, and I used gluten-free tortillas on top for some crunch. 

Healthier Tortilla Soup

healthier tortilla soup
Ingredients:

  • 15 oz cooked chicken breast (or a whole rotisserie chicken – no salt added)
  • 1 tbsp coconut oil
  • 4 cups low sodium veggie or chicken stock
  • 1 cup red bell pepper
  • 1/2 cup green bell pepper
  • 1 cup corn
  • 3 garlic cloves minced
  • 1 cup white onion diced
  • 1 lb vine tomatoes chopped
  • 1 avocado peeled and diced
  • Juice from 2 limes
  • 1/2 cup fresh cilantro
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • salt and pepper to taste
  • 1/2 cup gluten free tortilla strips 

Directions:

  1. In a big soup pot heat up the coconut oil, and saute the onion, garlic, and peppers for about 5 minutes.
  2. Add the stock, corn, seasonings, lime juice and tomatoes to  bring the pot to a simmer (about 15 minutes).
  3. Add the shredded rotisserie chicken to the pot and cook for an additional 5 minutes.
  4. If needed, add 1 cup of water to add more liquid. 
  5. Ladle the soup into serving bowls and add the avocado and tortilla. Serve hot and enjoy!

 

 

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