Mexican Chicken Tortilla Soup

Everytime I make soup, I make it different. Customize it to suit your tastes or what you have on hand. We have been gone for a week so I was able to make this with what I had on hand. If you keep good foods in your house, you will always be able to make something good! Watch this video for some of Drea’s Staples .



  • 2 tablespoons extra virgin olive oil
  • 1 small onion, diced
  • 1 whole garlic bulb, minced (use less if you prefer)
  • 8 cups low-sodium organic chicken broth
  • 1 (14.5-ounce) can diced tomatoes with jalapeños
  • 1 (14.5-ounce) can corn or frozen
  • 2 cups chicken breast, cooked and shredded
  • I (14.5-ounce) can or box black beans, rinsed and drained
  • Juice of one lime (plus more for garnish)
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1 tsp cumin
  • Himilayan Pink Salt and pepper
  • 1 cup chopped fresh cilantro leaves (more for garnish)
  • Ezekial, Brown rice, or corn tortillas cut into strips
  • avocado for topping
  • chopped jalapeños for topping

In a large saucepan or dutch oven, heat the olive oil. Add the onions and cook for about 3 minutes or until softened. Add the garlic and cook for another minute. Add the chicken broth, tomatoes,  and seasonings into the pot and bring to a boil. Once at a boil, lower heat to simmer and add your shredded chicken, beans and corn. Simmer 20 minutes or longer.  Add fresh squeezed lime juice and fresh cilantro to the pot. Taste and add more seasonings and lime juice if needed. Add a serving of tortillas strips into bowl (this is optional and is great without as well). Ladle soup over tortillas strips. The strips will absorb the broth.  Serve with fresh lime wedges, chopped jalapeños, diced avocado and more cilantro.

*If you eat dairy, top the tortillas with shredded cheese, then ladle your soup over that.


If your family is like mine, some like beans and some do not, cook them on the side. Add on top of the tortilla strips.


Garnish with chopped jalapeños, diced avocado, fresh cilantro, and a lime wedge


Souper Squash Soup

Souper Squash Soup

8 – 12 servings

1 large butternut squash
1 small sweet potato
1 small onion
½ head of cauliflower, chopped
8 cups of vegetable stock
1 Tbsp Olive oil
Sea salt – a pinch/ or to taste
Cinnamon – a pinch/ or to taste
Maple syrup – a “swirl” / or to taste

1. Preheat oven to 375ºF.
2. Peel butternut squash and sweet potato. Cut into 2” slices. (Deseed squash)
3. Place in baking dish with olive oil, salt, and cinnamon.
4. Roast in oven for about 20-25 minutes, turn slices over and continue cooking for about 20 more minutes until soft. (Also a great dish as is)
OR EASY VERSION: Pierce whole sweet potato and butternut squash with fork, so the steam will escape, and bake about 45 minutes or until tender. Scoop out contents, deseed squash and set aside.
5. Sauté onions, cauliflower and sea salt in oil on medium heat until soft.
6. Add chicken or vegetable stock. Bring to a boil.
7. Add cooked butternut squash and sweet potato.
8. Cook at medium heat for 10 minutes, lower heat and continue to simmer for 10 more minutes.
9. Puree soup with immersion (hand held stick) blender.
10. Add sea salt, and cinnamon to taste
11. Swirl maple syrup into puree
12. Mix again briefly with immersion blender or Vitamix
13. Serve and Enjoy!
14. For fancy serving, top with a swirl of maple syrup and sprinkle of cinnamon into each bowl