Does your school do staff luncheons? Sometimes it can be difficult to figure out what to contribute. Every year my elementary school posts a sign-up sheet for monthly luncheons. They are meant to celebrate that month’s staff birthdays, and everyone tries to sign up for 2. When the month you signed up for comes, you get together with the others who signed up and choose a theme. Past themes have included a taco bar, baked potato bar, breakfast, soups in the winter, and more. Depending on what else is going on that month, I usually try to bring something homemade, but low-prep. I’ve made the mistake before of taking on too much, and it’s unnecessary stress! My low-prep chicken tortilla soup recipe is healthy and offers a different option when we make soups – no dairy and light.
Chicken Tortilla Soup
This soup is meant to be made in the crockpot. Once everything is prepped, it all gets thrown in together – no extra steps throughout the morning before lunch. The amount you will need for everything depends on how many people you are cooking for. Something to consider is that your soup won’t be the only thing they will probably eat, so servings per person would be smaller. When I make this at home, 2 chicken breasts, 1 1/2 containers of broth, and 1 package of everything else are enough for 4-6 full servings.
- Cooked shredded chicken breasts
- Low-sodium chicken broth
- Shredded carrots
- Frozen corn
- Fajita seasoning
- 1 white onion, coarsely chopped
- A few tsp. of minced garlic – to taste
- Toppings: Shredded Mexican cheese blend, lime wedges or juice, diced avocado, sour cream, cilantro, tortilla strips, pickled jalapenos
- Coat chicken with seasoning and marinate a few hours or overnight
- Cook carrots in skillet, no oil needed
- Add chicken, broth, carrots, corn, onion, and garlic to crockpot
- Cook on low 4-6 hours, add cheese and toppings as desired
That’s it! I hope this chicken tortilla soup recipe makes luncheons a little easier for you, and hope your staff enjoys it!