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Easy

Chicken Tortilla Soup + Corn Tortilla Strips

October 20, 2017 by Rebecca Rosati

Chicken Tortilla Soup brings so many flavors from the spice of cumin and green chiles to the filling of black beans, corn, and tomatoes then topped with the yummy goodness of avocado, homemade corn tortilla strips, Monterey Jack cheese, and cilantro. This soup couldn’t get any better!

Chicken Tortilla Soup

After the 3rd time I ordered Chicken Tortilla Soup in the past two weeks I knew it was time I made up a batch of my own and it came out delightful! As a matter of fact, I love all of these ingredients so much I will keep listing them… red bell pepper, garlic, and shredded chicken with chili powder and sour cream. This recipe is delicious and I have been eating it all week long. With the temperature dropping a good 20 degrees next week, this recipe couldn’t hit the blog at a better time!

Chicken Tortilla Soup

This is a hearty, comforting soup and really does taste better than any restaurant version… Plus, a lot of time soup is full of sodium. With this homemade soup you have full control over how much salt you add and with all the spices, you don’t even need salt.

I topped with homemade corn tortilla strips, cubed avocado, a generous dollop of sour cream and a bit of Monterey jack cheese. All of these toppings aren’t necessary so modify as you please, pepper jack cheese would be a delicious substitution to add even more heat. Either way, any or all of these toppings make this soup that much better! You can really modify any of the ingredients in this recipe. Use pinto beans, omit corn or peppers if you’re not a fan. That is one of the best parts of this soup, you can modify the ingredients yet it’s always easy and delicious.

Easy Homemade 30 Minute Chicken Tortilla Soup

5.0 from 1 reviews
Chicken Tortilla Soup + Corn Tortilla Strips
 
Author: The Well Dressed Kitchen
Recipe type: Soup
Prep time:  15 mins
Cook time:  30 mins
Total time:  45 mins
Save Print
Chicken Tortilla Soup brings so many Mexican flavors from the spice of cumin and green chiles to the filling of black beans, corn, and tomatoes then topped with the yummy goodness of avocado, homemade corn tortilla strips, Monterey Jack cheese, and cilantro.
Ingredients
  • 1 pound chicken breast, cooked and shredded
  • 4 cups chicken stock (or vegetable)
  • 2 Tbsp. Olive Oil
  • 1 medium sized onion, chopped
  • 1 garlic clove, minced
  • 1 red bell pepper, seeds removed and chopped
  • 1 can diced green chiles
  • 1 can black beans, drained and rinsed
  • 1 (15 oz.) can corn, drained and rinsed
  • 1 (15 oz.) can diced tomatoes
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • 1 tsp. garlic powder
  • 1 tsp. salt
  • 1 tsp. pepper
  • Monterey Jack Cheese, shredded (to top)
  • Corn Tortilla strips
  • Avocado, cubed (for topping)
  • Sour Cream (for topping)
  • Cilantro (for topping)
Instructions
  1. Preheat oven to 375 degrees F. Mix chili powder, cumin, garlic powder, and salt. Place chicken breasts on parchment lined baking sheet. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Bake 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside the remaining spice mix.
  2. While chicken is baking, heat 1 tablespoon olive oil in a pot over medium high heat. Add onions and sauté 1 to 2 minutes until translucent, add garlic and red pepper. Cook for 2 to 3 minutes or until veggies start to soften, then add the green chilies and remaining spice mix. Stir to combine then add black beans, corn, tomatoes and chicken stock. Bring to a boil, reduce heat to simmer. Simmer for 30 minutes, uncovered.
  3. Add in cooked, shredded chicken and stir. Check seasonings, adding more chili powder for spice if needed and salt.
  4. Turn off heat and allow to sit for 15 minutes before serving.
  5. Just before serving, top with corn tortilla strips, shredded cheese, cubed avocado, sour cream and cilantro, if desired.
3.5.3228

This soup will stay good in the refrigerator for 4 to 5 days when stored in an airtight container. Freeze any leftovers to have on hand for a quick dinner or lunch!

How to make Homemade Corn Tortilla Strips:

Preheat oven to 400 degrees F and line a baking sheet with parchment paper or aluminum foil (for easy clean up). Cut corn tortillas into strips. Place strips in shallow bowl and add 1 to 2 tbsp. of Olive Oil, sprinkle of salt and cumin. Toss to combine. Place in single layer on baking sheet and sprinkle with more salt. Bake in preheated oven for 10 minutes or until edges are crispy, watching closely to not burn.

Make Ahead Of Time In The Crock Pot:

To make this recipe even simpler, use the crock pot and have a meal waiting for you when you get home. In a large slow cooker add chicken and sprinkle all spices over top then add onion, garlic, red pepper, green chilies, black beans, corn, tomato, and chicken stock. Cover and cook on low until chicken is cooked and falling apart, 5 to 6 hours. Shred chicken with a fork and add back to soup. Meanwhile, prep your toppings. Enjoy!

DID YOU MAKE THIS RECIPE?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #thewelldressedkitchen.

MORE FALL INSPIRED RECIPES:

Roasted Butternut Squash + Carrot Soup

Pumpkin Spice Granola + Pecans and Pumpkin Seeds

Spaghetti Squash Bowls + Skillet Shrimp and Roasted Veggies

THANK YOU FOR FOLLOWING ALONG! XOXO, BECCA @ THE WELL DRESSED KITCHEN! 💗

Filed Under: All Foods, Chicken, Dinner, Everyday Meals, Lunch, Soups Tagged With: Chicken Soup, Chicken Tortilla Soup, Easy, Easy Soup, Healthy Soup, Nutritious Soup, Quick, Quick Recipe, Quick Soup Recipe

Chocolate Avocado Mousse No Bake Dessert

October 13, 2017 by Rebecca Rosati

This Chocolate Avocado Mousse No Bake Dessert is just as satisfying as it is nourishing. Ripe avocado is blended with cocoa powder and coconut milk, honey, and vanilla. The result is creamy, chocolatey, and a subtly sweet, no-bake dessert that only requires 5 ingredients. I double dare you to not fall in love with this healthy dessert.

Chocolate Avocado Mousse No Bake Dessert

This is the perfect good for you dessert when you have a chocolate craving. It’s full of healthy fat from the avocado with the rich flavor of chocolate from the cocoa powder. It’s creamy and sweet and will satisfy your sweet tooth without all the sugar and bad fat that come along with a bowl of ice cream.

Chocolate Avocado Mousse is super simple to make, only requires 5 ingredients and you can be eating it in minutes. Throw avocado, cocoa powder, coconut milk, honey, and vanilla extract in a blender or food processor and you have a chocolatey dessert just like that. I topped mine with crushed cashews but top with fresh fruit or your favorite nuts.

Chocolate Avocado Mousse No Bake Dessert

5-ingredient Chocolate Avocado No Bake Dessert packed with the chocolatey flavor we all love. Creamy, naturally sweet, full of nutrients and so perfect for a healthy dessert. I served mine in these cute jars. One, because these jars make for a great presentation (and I am a firm believer that we eat with our eyes first) and two they make for easy storage in the refrigerator and will stay good for 2 to 3 days.

Now that you have a taste of one of my favorite good for you desserts, try it yourself and don’t forget to share you thoughts with me in the comments below or share a picture on Instagram with the hashtag #thewelldressedkitchen.

Chocolate Avocado Mousse No Bake Dessert
 
Author: The Well Dressed Kitchen
Recipe type: Dessert
Prep time:  5 mins
Total time:  5 mins
Save Print
5-ingredient Chocolate Avocado No Bake Dessert packed with the chocolatey flavor we all love. Creamy, naturally sweet, full of nutrients and so perfect for a healthy dessert.
Ingredients
  • 2 ripe avocados, pitted and skin removed
  • 3 tbsp. cocoa powder
  • ¼ cup coconut milk (I used Silk, you can use almond milk or whatever you like)
  • 1 tsp. honey
  • 1 tbsp. vanilla extract
  • Fruit or nuts for topping, if desired
Instructions
  1. Place avocados, cocoa powder, coconut milk, honey, and vanilla extract in blender or food processor.
  2. Blend ingredients until smooth, scraping sides and bottom as needed. The mixture will be thick, add more milk if needed for desired consistency.
  3. Serve in dessert cups or bowl with fresh fruit and / or nuts, if desired.
  4. Enjoy!
3.5.3228

THANK YOU FOR FOLLOWING ALONG! XOXO, BECCA @ THE WELL DRESSED KITCHEN! 💗

 Chocolate Avocado Mousse No Bake Dessert

Filed Under: All Foods, Desserts Tagged With: Avocado, Chocolate, Chocolate Avocado Mousse, Chocolate Mousse, Easy, Easy Chocolate Dessert, Easy Dessert, Low Calorie Dessert, Quick, Quick and Healthy Dessert, Quick Dessert

Breakfast Avocado Egg Bake

September 6, 2017 by Rebecca Rosati

This Avocado Egg Bake is a fast and healthy breakfast. It’s easy and delicious and still packed with protein and essential vitamins to keep you full of energy all morning. 

Breakfast Avocado Egg Bake

I find this recipe works best when using avocados that aren’t quite ripe yet, so when you are craving avocado, but it’s still too firm try this baked egg recipe for your next breakfast or snack.

How to Prepare: Preheat oven to 425 degrees F.

Start by slicing the avocado in half, remove the pit, and carve out a little space in the center. Place avocado half on a baking sheet, crack an egg in the center where the pit was, and sprinkle with salt and pepper or any seasonings you like. Bake in oven for 15 minutes or until your egg is cooked to your liking.

Remove from oven and allow to cool for a minute or two.

Pick your toppings:

Top with chopped herbs such as cilantro or parsley. I use any fresh veggies I have on hand in the refrigerator. For this recipe, I topped with cilantro and diced cherry tomato then drizzled with hot sauce for a spicy kick to jump start my metabolism.

This breakfast is easy and delicious, packed with protein and essential vitamins to keep you full of energy all morning. I like eating this avocado egg bake after a workout, the protein from the egg and healthy fat from the avocado is the perfect combination to fill me up. I store the other avocado egg bake half in an air-tight container for a quick breakfast the next morning!

Breakfast Avocado Egg Bake
 
Author: The Well Dressed Kitchen
Recipe type: Breakfast
Prep time:  5 mins
Cook time:  15 mins
Total time:  20 mins
Save Print
This Avocado Egg Bake is a fast and healthy breakfast. It's easy and delicious and still packed with protein and essential vitamins to keep you full of energy all morning.
Ingredients
  • 1 Avocado, halved and pit removed
  • 2 eggs
  • 5 cherry tomatoes, diced
  • cilantro, to garnish
  • salt and pepper, to taste
  • Hot sauce (optional)
Instructions
  1. Preheat oven to 425 degrees F.
  2. Slice the avocado in half, remove the pit, and carve out a little space in the center.
  3. Place avocado half on a baking sheet, crack an egg in the center where the pit was, and sprinkle with salt and pepper or any seasonings you like.
  4. Bake in oven for 15 minutes or until your egg is cooked to your liking. The yolk will be mostly cooked after 15 minutes.
  5. Remove from oven and allow to cool for a minute or two.
  6. Top with tomato, cilantro and hot sauce.
  7. Enjoy!
3.5.3228

Breakfast Avocado Egg Bake

Click here for my Simple Avocado Toast Recipe: Hearty bread is toasted with a little bit of olive oil and topped with smashed avocado. This is the simplest Avocado Toast Recipe and with only 3 ingredients, you will have a quick and easy breakfast or snack in minutes.

Simple Avocado Toast

Do you have any other quick avocado breakfast recipes? Please share and provide feedback in the comments below!

Thank you for following along! Xoxo, Becca @ The Well Dressed Kitchen! 💗

Filed Under: Breakfast Foods, Everyday Meals Tagged With: Avocado, Breakfast, Breakfast Avocado Egg Bake, Breakfast ideas, Easy, easy breakfast recipes, Egg Breakfasts, Eggs, Quick, quick breakfast recipes, What to cook for breakfast

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