Easy Dinner Recipes: Salba Chicken Tortilla Soup Recipe
I received an assortment of Salba products in exchange for my honest review. The opinions expressed are my own.
Salba Smart was formed in 2006 with a goal to develop organic food products using Salba, a grain rich in nutrient-rich Omega-3 fatty acids. Salba is from the same species as Chia, but is grown under strictly monitored conditions. It is extremely nutritious with 8x more Omega-3s than salmon, 25% more dietary fiber than flax, 30% more antioxidants than blueberries, 6x more calcium than milk, and much more!
The seeds can be incorporated into any recipe, sprinkled on cereal, granola, and yogurt, or even eaten raw. It helps maintain blood sugar levels, reduces the risks of heart disease, and helps reduce appetite. Be sure to check out all the benefits of eating Salba – there are many!
I was very intrigued by the idea of trying out Salba to help enhance the nutrients in my family’s food. I am a firm believer in feeding my family healthy, whole foods. I love to cook for them and am a self-proclaimed “foodie.” I have never used anything like this as an additive in my cooking. I was a little worried that it would give a strange flavor to our food, but I had nothing to worry about! It didn’t change the taste of our dinner, it only added good things for us! The blue corn chips and salsa were great too (I also made salsa chicken, too). Try out the following recipe I tweaked and include Salba in your family’s diet today!
Salba Chicken Tortilla Soup Recipe
- 1 lb. chicken
- 1 can diced tomatoes
- 1 (10 oz.) can red enchilada sauce (green would work great, too!)
- 1 medium onion, diced
- 1 (4 oz.) can diced green chile peppers
- 12 oz. bag frozen corn
- 2 cloves garlic, minced
- 2 c. water
- 1 can chicken broth
- 1 tsp. cumin
- 1 tsp. chili powder
- 1 tsp. salt
- 1/4 tsp. pepper
- 1 bay leaf
- 1 tbsp. cilantro
- 3-4 tbsp. ground Salba
- 1 (8 oz.) pkg. sour cream
Combine all the ingredients (minus Salba & sour cream) in the crockpot (I even threw my chicken in frozen!). Cook on low for 6-8 hours or high for 3-4 hours. Add Salba in half way through cook time. Add sour cream at end to thicken soup. Serve with crunched up Salba blue corn tortilla chips! Yummy!
- 1 lb. chicken
- 1 can diced tomatoes
- 1 (10 oz.) can red enchilada sauce (green would work great, too!)
- 1 medium onion, diced
- 1 (4 oz.) can diced green chile peppers
- 12 oz. bag frozen corn
- 2 cloves garlic, minced
- 2 c. water
- 1 can chicken broth
- 1 tsp. cumin
- 1 tsp. chili powder
- 1 tsp. salt
- ¼ tsp. pepper
- 1 bay leaf
- 1 tbsp. cilantro
- 3-4 tbsp. ground Salba
- 1 (8 oz.) pkg. sour cream
- Combine all the ingredients (minus Salba & sour cream) in the crockpot (I even threw my chicken in frozen!).
- Cook on low for 6-8 hours or high for 3-4 hours.
- Add Salba in half way through cook time.
- Add sour cream at end to thicken soup.
- Serve with crunched up Salba blue corn tortilla chips!
Pop over to see our Parmesan Crusted Chicken Recipe Next!
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Visit Salba Smart and leave a comment with what item you would like to try. Comment in blog post comments
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I have been waiting for someone to do a review on Salba for sooo long. A big hearty thanks to you. It’s so pricey, I’d hate to make a mistake.
Your recipe looks fantastic as well. Dinner tonight? Check.
Cheers!
I have been waiting for someone to write a food review for Salba for so long and send a big thanks to you. It’s a bit pricey to make a mistake with.
Your recipe looks fantastic. Dinner tonight? check.
Cheers!