Green Smoothie and Chicken Tortilla Soup

So I know I am a bit late with this but that’s mostly because I had to test a bunch of delicious recipes I’ve been saving up these past years to see which ones I think are still perfect for the season!

I first came up with a simple smoothie that I enjoy regularly and feel like it’s completely satisfying and helps get my day started on a healthy track! It’s pretty customizable, amazingly refreshing, vegan and vegetarian friendly, and super quick!

Green smoothie
1 cup kale chopped
1 cup baby spinach
1/4 cucumber (or avocad) chopped
1/2 kiwi (optional)
1/2 ripe banana
1 1/2 fruit juice without added sugar (orange or pineapple are best)
1-2 cups of ice (optional for thicker smoothie)

Blend on high until smooth (1-2 mins) then serve!

Although you may be thinking “soup in the spring, no way it’s too hot” and you might think you’re right, but you’re not. This tortilla soup is great all the time and if you are busy like me, this can also be thrown in the crockpot and will leave you leftover to freeze (yeah right) or save for later in the week! Also, just omit the chicken for a veggie friendly option.

1-2 Lbs Boneless, skinless chicken breasts (or rotisserie chicken for quicker stovetop cooking)
2 (15oz) cans of black beans, rinsed
1 (15oz) can of sweet corn, drained
1 (15oz) can refried beans
4 cups chicken broth (I use Swanson low sodium or you can use veggie broth)
2 tsp Ground Cumin
2 tsp Chili powder
1 tsp garlic salt (or 1 glove minced)
1 tsp onion powder (or 1 tbs minced white onion)
2 tsp Crushed red peppers
1 (10oz) can of red enchilada sauce (optional but totally amazing)

Optional
1 can Rotel tomatoes (or 1 cup chopped tomatoes)
1 cup chopped mushrooms

Or really add, leave out, anything you don’t like from this recipe
It’s completely customizable!

Crockpot method
Put the RAW chicken breast in first, then all ingredients on top, add about 2 cups of water to the mixture and set on low heat for 6-8 hours or on high heat for 4 then simply shred the chicken with a fork (should be falling apart anyways) and give it all a good stir and let sit for about 15 minutes!

Stovetop method
Place COOKED shredded chicken and all other ingredients into pot (add water if needed for a more soup like consistency)
bring to a rolling boil stirring occasionally then lower heat to a simmer
cover and let cook for 45mins to an hour
Remove from heat, stir and let sit covered for 15 mins then serve

Serve with tortilla strips, avocado slices, sour cream or cheese and a squeeze of fresh lime juice!

Hope you enjoy!!

Easy tortilla strip instructions

Preheat oven to 375
Grab some corn tortillas
cut corn tortillas into 1/4 inch strips
lightly coat in olive oil (or if using seasoning, mix oil and seasoning together first) and place in single layers on baking sheet in over for 10-15 minutes or until golden brown

Thanks for reading, and again, excuse my crappy photography I absolutely forgot about taking a picture when I made this so I had my bf send me a pic of his lol bare with me, they will get better!!

I hope you enjoy, tell me how you like them if you try them.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s