My Go-To Winter Soup

I am a sucker for a tasty soup. No matter if it’s Winter or Summer, I can always eat soup. After 5 1/2 years of Michigan winters, I have experimented with a million soups and my Chicken Tortilla Soup is my all time favorite. It’s cheap and easy, but most importantly it is delicious!! I hope you love it, as much as I do. I should warn you that I am a food snob and all of my food usually comes from Whole Foods (even when I was a graduate student )


Ingredients You’ll Need For This Recipe


  • 10 cups of low-sodium vegetable/chicken broth
  • 1/2 fresh sweet onion, finely chopped
  • 4 fresh roma tomatoes, diced
  • 5 garlic cloves, minced
  • 1/2 cup of fresh cilantro, chopped
  • 1/2 cup of fresh green onions, finely chopped
  • 1 tbsp lime juice (from a fresh lime)
  • 1 16 oz bag frozen, sweet yellow corn (I use the Whole Foods 365 Brand)
  • 1 can, no-salt added black beans (15oz, Whole Foods 365 Brand)
  • 1 avocado, diced (for topping, but not a necessity if you don’t like avocado)



  • 4-5 organic, medium, boneless chicken thighs (fyi, don’t use chicken breasts)


  • 2-3 tbsp chili powder (i really love chili powder, so I always add 1 extra tbsp)
  • 2 tbsp sweet paprika
  • 1 tbsp cumin
  • 1 tbsp ground coriander
  • 1 tbsp kosher salt
  • 1 tbsp ground black pepper
  • 1 tsp dried oregano
  • 1/2 tsp cayenne pepper ( optional if you don’t like spicy foods)

Toppings (optional)

  • Cheddar cheese
  • Thin, crispy tortilla chips ( I prefer Sea Salt and Lime by Late July)


  1. Pour the broth into a slow cooker. I personally use the Crockpot brand. Add onions, tomatoes, garlic, cilantro, lime juice, corn, beans, and spices. If you don’t have a img_4468.jpg
    crockpot, use a large dutch oven instead.
  2. Add chicken thighs, then cover with lid and cook on low heat for 8-10 hours. (for dutch oven, cook on low heat for six hours)
  3. Serve warm with tortilla chips and other optional toppings.



From Aeriel, With Love




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