I loved this soup! Not only is it really healthy, it’s also a really quick paleo meal that you can throw into the crock pot before work. I love to cook, but sometimes it’s so nice to know my dinner is already completely finished by 10am, without very much effort. 

But first things first, how was everyone’s weekend?! Hurricane Patricia created quite the soggy few days for us down in Houston, but it was actually really great and gave us an excuse to stay inside and do lazy things. If you know Mitch, you know this is such a rarity since he alwaysssss has to be busy, and I was so pleased. We also went and saw The Martian, along with most of Houston, and loved it. I just love all things space, but can’t even imagine being an astronaut. It takes 4 years to travel to Mars, so you would be stuck in your space ship for 8 years just in travel time. Cray! 

So, this soup. It’s different from your everyday tortilla soup because I didn’t use corn or black beans. Both would be delicious additions, but using them would mean it’s not paleo. If you love black beans and corn, add them! 

This recipe makes a LOT. It fed me, Mitch (who had about 3 servings) and my little brother who was also really hungry, and we had leftovers for about 3 more large bowls. That’s why this is the perfect thing to make on a Sunday or Monday and have it for work lunches for a few days. It’s a super satisfying meal any time of the day and great to have in the fridge. It’s also the perfect canvas for so many toppings. We used blue corn ships, lime, fresh cilantro and avocado, but you can use anything you like. 

Enjoy this healthy, flavorful tex-mex soup!