Save Your Life Chicken Tortilla Soup
Nov 11, 2025
Save Your Life Chicken Tortilla Soup with a Side Roasted Brussel Sprouts
Servings: 4 Total Time: 35 minutes
Ingredients
- Tortilla Soup:
- 32 oz. organic chicken or vegetable broth
- 24-28 oz. organic chicken thighs (boneless, skinless), cut into 1-inch cubes
- 16 oz fresh or deli salsa
- 1 can organic black beans, drained and rinsed (look for BPA-free can)
- 1 can organic corn kernels, drained and rinsed OR 12 ounces frozen corn kernels (if you cannot find a BPA-free can, go with frozen)
- 4 “soft taco” size tortillas
- Optional Toppings:
- avocado slices,
- pickled onions
- Cilantro
- lime wedges
- cheese shreds
- sour cream or plain yogurt
- Roasted Brussel Sprouts
- 1½ pounds Brussels sprouts, trimmed and halved
- 2 Tbsp extra-virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 tablespoon balsamic vinegar or maple balsamic dressing for finishing
Instructions:
- Preheat Oven: Preheat oven to 425°F. Line a large baking sheet with parchment paper.
- Prepare Brussel Sprouts: Trim the stem ends and remove any yellow outer leaves. Cut large sprouts in half for even roasting. Toss the Brussels sprouts in a bowl with olive oil, salt, and pepper until well coated. Spread them out on a large baking sheet in a single layer, cut-side down. Roast for 20–25 minutes, shaking the pan halfway through, until golden brown and crisp on the edges.
WHILE SPROUTS ARE ROASTING:
- Prepare the chicken: Dice raw chicken.
- Prepare Soup: Place a soup pot over medium high heat. Pour in the chicken broth and diced chicken. Bring to a boil; then simmer for 5-8 minutes until chicken is cooked through. Stir in black beans, corn, and salsa and simmer for additional 5 minutes, until all ingredients are heated through. Keep warm.
- Finish Brussel Sprouts: Optionally, drizzle brussel sprouts with balsamic vinegar or maple balsamic dressing before serving for added brightness.
- Prepare Plates/Bowls: Pour 1-2 cups soup into each bowl. Top with optional toppings. Warm tortillas in microwave or over stovetop just 20-30 seconds. Add brussel sprouts on the side.
Estimated Nutrition (per serving):
- Calories: ~620 kcal, Protein: ~45, Fat: ~27g, Carbohydrates: ~49g, Fiber: ~12g
- Light at Night: OMIT TORTILLA for 15 less grams carbohydrates and 80 less calories.
BONUS! HERE'S how to make pickled onions (on most any pickled veggie for that matter):
Easy Pickled Red Onions:
Ingredients:
• 1 medium red onion, thinly sliced
- 1 cup apple cider vinegar (or white vinegar)
- 6 tablespoon sugar (adjust to taste)
- 1 tablespoon salt
• Optional flavorings: black peppercorns, garlic
cloves, bay leaf, chili flakes, or herbs like thyme
Instructions:
- Prepare the onions: Thinly slice the red onion and set aside.
- Make the brine: In a medium saucepan, heat and stir vinegar, salt and sugar over medium high heat until salt and sugar are dissolved.
- Remove from heat. Add onion sliced and submerge below liquid as much as possible. Cover and allow to set for 10-15 minutes.
- Place onions in jar and poor liquid over them. Allow the onions to sit at room temperature for at least 30 minutes before using. For a stronger flavor, refrigerate them for a few hours or overnight.
- Store: Store the pickled onions in the refrigerator in a sealed jar. They'll keep for up to 2-3 weeks.
Add to literally everything.