Don’t judge me. This is my 2nd soup recipe I’m posting this week.

I like soup.

It’s a problem?!

Speaking of problems……cadbury chocolate eggs will be the death of me. Please refer to this post from Facebook. Besides Reese’s peanut butter cups and andes mints, those little devils are what haunt me in the night. Like “wake up at 3am and come eat us in the pantry” chants come to my mind as I fall asleep. My snacking cravings come at me like nobody’s business after 7pm. Most of the time it’s no big deal but lately, those damn eggs are all I think about. I bought them to ‘test a recipe’ except I haven’t gotten around to that yet.

Needless to say, yesterday’s lunch was my cheat meal for the week and I ate approximately one million of these cheesy breadsticks and half a bag of cadbury eggs.

A well rounded meal indeed.

I really don’t feel guilty because the whole point of a cheat meal is to indulge and give your body a plethora of calories to make your metabolism run faster. Don’t ask me how this works, but it does….and I’m not complaining! I love me some fatty, sugary carbs. #cadburyeggsforever

What does this have to do with today’s healthy soup recipe?

Not a whole lot. Except this soup does not taste like healthy food, even though it is and is packed with veggies. It tastes amazing and delicious. It’s ready to eat in a snap and your whole family will have seconds. Especially if there are tortilla chips crumbled into it and a little sour cream on top. That’s how my daughter takes it and that’s how I love it too. It’s my new favorite soup and hope you enjoy it as much as I do.

Here’s how you make it:

First things first–start a-choppin’. Onions, carrot and zucchini are first.

Quickly followed by garlic.

And corn on the cob….now off the cob.

Saute all those veggies in some olive oil over medium heat for 5 minutes or so. You want them to start to soften and get a little color. Adding in some salt will help with this process. I added in s&p. To each his own.

Now we can add in more salt and pepper and the rest of our spices.

Along with two cans of beans. I like black and cannellini but use what you have. Beans are beans. Whatevs. Not pictured is the tomato sauce and chicken stock.

Lets pretend I took a picture of those two ingredients and added it in right here. Kthanks.

Once your soup comes up to boil, reduce to simmer and slide two whole chicken breasts into the concoction.

But Lauren, why would you do that?

I have my reasons. Trust the Lauren.

While that chicken is cooking, crack out these bad boys.

I really love corn tortillas…not gonna lie. Anyways, cut 5 of these into strips.

Oh, and would you look that that? Our chicken is done cooking! Pull it out and then….

Shred it up. Or cut it up….I don’t care. I like the look of shredded chicken better, so I shredded mine. Also, cooking the chicken breasts whole meant not having to worry about waisting my time cutting raw chicken thus contaminating my hands, knives or cutting boards with salmonella.

I am also lazy.

So I cooked my chicken breasts whole. It was my win of the day.

Clearly I don’t aim high.

ANYWAYS. Slide the cooked chicken back into the soup with those tortilla strips you cut and cook a few more minutes to let the flavors meld.

And just like that, you made soup. Isn’t it purdy?

This is my new go-to soup because it’s healthy, filling, easy to make and downright delicious. I love the taste of this soup and don’t feel the least guilt eating two bowls. Ok, ok THREE bowls.

Try it out soon and let me know what you all think. This is totally my kind of food and it’s been pushed to the top of my weekly dinner menu–that’s how much I love it.

Here’s the printable; have a fabulous weekend!