I have had this on our family menu for the past two weeks and it just kept getting put off. The first week, I didn’t have any chicken broth and didn’t want to go to the store. The next week, we decided to just eat out instead after a beach evening (Surf Shack on Lido Key and then Ben and Jerry’s for dessert).
I finally made it on Monday night and realized that this really needs to be on the constant rotation. It is so warm and comforting, yet filling and adaptable.
It keeps well! I made it on Monday and am eating the last little bit of it for my office lunch on Thursday.
It offers a ton of different veggies and as a family we are trying to make sure we get at least six a day!
Another great thing is the recipe is super versatile and can be easily modified for various restrictions. You can easily make it suit vegans, vegetarians, Paleo and the Whole 30 plans. I included notes in the recipe below to make these variations.
Not to mention, this is the easiest thing to throw together on a weekday evening. A little shredded chicken (make this ahead and freeze it!), can of beans, frozen corn, chicken broth, tortillas and some peppers and onions. You can have it on the table in about an hour.
I always put out a little platter of avocados, cilantro and sour cream for everyone to top their own.
Hope you enjoy it!