Chicken Tortilla & Kale Soup


The last three weekends we have been commuting to Denver for a new dance project I am working on.  It is refreshing to be back in a city, to have access to Bikram Yoga, good food, see old friends and best of all, to be creating again!!  However the commuting is not easy.  It is only week three and my suitcase doesn’t seem to get unpacked because in just a few days I know I will leave again. With Octave not a fan of cars and us changing her sleep environment, it is even more challenging. I also really do miss my kitchen when I am away, but I would take these inconveniences any day to be able to do what I am doing.  Plus, a rest from washing dishes by hand and a much anticipated dinner at The Populist, made me feel pretty dang good!  In any case, dinner around here looks a little different lately.  A little more convenient and a little less thought out.  I have been spoiled with time and while I still am, I am now giving some of that time to dance and of course our little lady, meaning less time in the kitchen.  Yummy, nourishing soups are going to be enjoyed a little more often around here. We only have three nights of dinners in our home this week and soups usually last us that long.  With chicken in our freezer, dried beans in the cupboard, and kale about to call it quits, only a few other ingredients were needed to create this soup.  It seems I am usually most satisfied with what I cook when we use what we have and I don’t over think the dish.  This soups proves that to be true.  It is so yummy and I can hardly wait to have the leftovers!


Serves 6

7  sprouted corn tortilla’s

6 cups chicken broth

2 cups shredded chicken(about 4 small breasts)

3 cups cooked beans (I used pinto and northern)

10 oz. can of diced tomatoes and green chills

6 oz can tomato paste

1 yellow onion, diced

4-5 cloves of garlic, minced

1/2 bunch of kale (about 2 cups)

Handful of cilantro, roughly chopped

Juice and zest from 2 limes (reserve 2 tbsp.juice for chicken, 1 tbsp. for kale)

Oil olive(use your judgement,) for sauteing onions, massaging kale & marinating chicken

1 heaping tbsp. chili powder + 1 tsp. for chicken

1 heaping tsp. garlic powder

1/2 sea salt + a few pinches more for chicken and kale

1/8 tsp. cayenne(optional)

Garnish With…

Crispy tortilla’s


Sour cream

White Cheddar

Pre heat oven to 350. Drizzle chicken breasts with lime juice, olive oil, salt and chili powder.  Bake for 20 minutes or until done.  Let cool and shred.  Thinly slice corn tortillas and place on baking sheet.  Broil on low for a few minutes, until crispy and golden brown. Let cool.  Cut kale in ribbons and massage with a little olive oil, sea salt and lime juice for a few minutes and set aside. (This breaks down the kale and makes a difference in the texture and taste.)  Pour olive oil into dutch oven or large pot and saute garlic and onions on medium heat for a few minutes. Add lime juice and zest.  Add diced tomatoes and green chills and tomato paste.  Let simmer for a few more minutes.  Add chicken, beans, and spices. Stir and add in chicken broth.  Turn up stove to medium/high heat and let come to a boil.  Immediately reduce heat to low and add kale and cilantro.  Add crispy tortilla’s, reserving a few for garnish. Let simmer for 5 minutes while you prepare toppings.  Garnish with shredded cheese, avocado slices, and a dollop of sour cream.

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