Tortilla Soup

I found this recipe last year and we LOVE it.  I seem to make it when I have left over chicken I need to use.  I had made some chicken breasts in the crockpot earlier in the week for veggie & chicken quesadillas and I had some left over.  Click here to get the chicken recipe-- it's a favorite too.
Both recipes are courtesy of Martha Stewart.  I changed the soup recipe just slightly, below is how I made it:

1 tablespoon olive oil

4 garlic cloves, minced

1 teaspoon chili powder

2 cans (14 1/2 ounces each) diced tomatoes in juice

2 cans (15 ounces each) black beans, rinsed and drained

3 cans (14 1/2 ounces each) reduced-sodium chicken broth

1 package (10 ounces) frozen corn kernels

1 small can diced green chilis

shredded chicken

Coarse salt and ground pepper

1 cup crushed tortilla chips, plus more for serving (optional)

1 tablespoon fresh lime juice, plus lime wedges for serving

1. In a large saucepan, heat oil over medium. Cook garlic and chili powder until fragrant, about 1 minute. Add tomatoes (with juice), beans, broth, corn, chilis; season with salt and pepper. 
2. Bring soup to a boil; reduce to a simmer.   Add chicken.  I leave my soups on the stove to simmer for a while, anywhere from 30 minutes to over an hour.  Remove from heat; stir in lime juice, and season with salt and pepper. Serve soup with lime wedges and, if desired, tortilla chips, avocado, and shredded sharp cheddar cheese.

Kale and Quinoa Minestrone Soup

The weather is finally cooling down and I am ready to make soup!  I've been wanting to start eating kale and quinoa so I was excited to find this soup recipe on Pinterest.   I made a few changes to the recipe and it turned out amazing!  John and I have been trying to eat healthy and this soup is so good for you. 

1 tbsp olive oil
1-1/4 cups chopped onion (about 1 medium-large onion)
1-1/4 cups chopped carrots (about 2 medium carrots—no need to peel)
1 cup chopped celery (about 2 large stalks)
4 cloves garlic, minced or pressed
8 cups prewashed and cut kale
1 14.5-oz can diced tomatoes, undrained
2/3 cup quinoa (I used Bob's Red Mill Organic Whole Grain Quinoa.  It's high in protein and fiber and sooo healthy for you.  I found it at Sprout's but I know Whole Foods also carries this brand).
8 cups reduced-sodium vegetable broth (I used chicken broth)
1-1/2 tbsp Italian herb seasoning
1 19-oz can cannellini beans, rinsed and drained (I used black beans)
I also added 2 links of Italian chicken sausage, 1 sweet and 1 hot (for the husband)!

1. Heat oil in a large heavy pot over medium-high heat until hot. Add onion, carrots, celery and garlic. Cook and stir 5 minutes. Add kale and cook and stir 1 minute.
2. Add the tomatoes with juice, quinoa, broth, and herbs and simmer, uncovered, stirring occasionally, until quinoa is cooked, about 20 minutes.
3. Brown sausage separately then add to pot.

I served this soup with whole grain cornbread muffins.