This Chicken Tortilla Soup is quick, it's easy, it's delicious AND...it's an all-in-one balanced dish because I have added KALE! Done in 30 minutes, this soup will become your new favorite :)
Clean the Kale, remove the stems and thin-slice it making sure there are no large pieces that are difficult to scoop with a spoon in the soup. Dice the scallions. Crush the tortilla chips.
Bring a medium pot of water, about 5 cups of water, with the scallions (save some of the greens for garnish if you desire) 1 tsp salt and 1 tsp fresh ground pepper, up to a boil. Add the chicken breasts and boil for 10 minutes or until chicken is cooked through.
Remove chicken to a bowl and put in fridge to cool down. While the chicken is cooling, whisk into the chicken liquid (now broth) 1/2 of a packet or 1 heaping teaspoon of your favorite taco seasoning. Taste for seasoning and add more taco seasoning as needed (depends on how much cooking liquid you have in the pot and how spicy you want it).
Once cooled, shred the chicken with fingers into small, bite size pieces.
Add the chicken and Kale to the soup liquid and bring back to a light boil for 5 minutes. Add 1/2 cup of the crushed tortilla chips and stir. Cook for another 5 minutes.
Serve, garnish and enjoy!