Superfood Power Weeknight Tortilla Soup

An Easy and Hearty Fall Soup

Everyone needs a good power soup. This one packs a punch and, not only that, it also helps clear out the fridge and farmer’s market tomatoes. You’ll have to forgive the quick photos. I wasn’t planning on posting this, but it was SO good when I made it, I had to share…

Here’s what you’ll need:

Container of chicken stock, 32 oz

Cooked quinoa, 1.5 cups

Can of garbanzo beans

Taco seasoning packet

Can of kidney beans

5 tomatoes, very ripe, chopped or diced

1 green bell pepper, chopped

10 baby carrots, chopped

2 stalks celery, chopped

2 chicken breasts chopped

2c chopped kale

1 yellow onion, chopped

Mushrooms, chopped (I used about 5 baby bellas)

1/2 tsp garlic powder

1 tsp minced garlic

1/2 tsp onion powder

1/2 tsp cumin

Salt to taste

Directions:

Chop all of your veggies and chicken, cook the quinoa, and drain and rinse the beans.

Start with a olive oil in the bottom of your pot. I used our Dutch oven – the best – and it worked beautifully. Cook the chopped chicken until it’s almost completely cooked. Then, remove it and add in the thicker veggies (not the tomatoes yet), like carrots, celery, etc. I also added the mushrooms here.

Cook the veggies until they begin to get soft and translucent. Add the chicken back in and cook for another 2-3 minutes.

Add in the tomatoes and seasonings. Make sure to taste along the way and feel free to add in extra seasonings or salt and pepper as needed.

Once the tomatoes have cooked for 1-2 minutes, add the chicken stock and beans. Stir in the chopped kale and cooked quinoa.

Let everything simmer for a few minutes – the longer the better, but at least 20 minutes or until everything meshes together and the flavors start to develop. Taste and adjust seasoning as needed.