Best Light Chicken Tortilla Soup Recipes

Light Chicken Tortilla Soup image

Provided by beckas

Categories Clear Soup

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 22

1 tablespoon vegetable oil
1 small onion, chopped
3 -4 garlic cloves, minced
1 (4 ounce) can of chopped green chilies, drained
1 cup chopped fresh tomato
1 finely chopped jalapeno pepper (optional)
1 (12 ounce) can V8 vegetable juice (I use spicy V8 juice)
4 1/2 cups water
1 beef bouillon cube (I use Knorr extra large)
1 chicken bouillon cube (I use Knorr extra large)
1/4 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon black pepper
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chili powder
1 tablespoon Worcestershire sauce
2 chicken breasts, cooked and shredded
vegetables (such as zucchini,corn,kidney beans)
fried tortilla, in strips, for garnish
avocado, for garnish
shredded cheese, for garnish
cilantro, for garnish

Steps:

Heat some of the water in the microwave until almost boiling. Add the bouillon and stir to dissolve.
In a large pot, saute first four ingredients until tender.
Add the remaining ingredients in the ingredients list up to and including the chicken (also include the bouillon water and the remaining water) .
Cover and bring to a boil.
Reduce heat to low and simmer for about an hour.
Add any additional vegetables that you want in the soup. (I usually add a couple of diced zucchinis.).
Simmer until the vegetalbes are tender, about 30 more minutes.
To serve: Make enough corn tortilla strips for the amount of servings that you are going to make. (I like a thick soup so I use two small corn tortillas per person).
Slice the corn tortillas into thin strips and fry them in some vegetable oil until they are slightly crisp.
Lightly sprinkle the tortilla strips with salt if desired.
Layer the tortilla strips in bowls.
Sprinkle with chopped avocado if desired.
Ladle soup into bowl.
Sprinkle with shredded cheddar cheese and cilantro and serve immediately.

Light Chicken Tortilla Soup image

Provided by Cheryl Howard

Number Of Ingredients 16

1 tsp olive oil
1 c onion, chopped
2 clove garlic, minced
2 c chicken breast, cooked and shredded
1 c frozen whole-kernel corn
1/4 c dry white wine
1 Tbsp jalapeno pepper, seeded and chopped
1 tsp cumin, ground
1 tsp worcestershire sauce
1/2 tsp chili powder
2 can(s) 14-1/4 oz. no-salt added chicken broth
1 can(s) 14-1/2 oz. diced peeled tomatoes, undrained
1 can(s) 10-3/4 oz. condensed reduced-fat reduced-sodium tomato soup,undiluted
1 can(s) low salt black beans, drained
1-1/4 c crushed unsalted bake tortilla chips, about 16
1/2 c fat-free sour cream

Steps:

1. Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; saute 2 minutes.
2. Stir in chicken and next 10 ingredients; bring to a boil. Reduce heat, and simmer 1 hour or more.
3. Ladle soup into bowls; top with chips and sour cream.
4. 185 calories; 3.7g fat; 15.3g protein; 409mg sodium; 2g fiber; 22.2g carbs

Light Creamy Chicken Tortilla Soup image

Provided by @MakeItYours

Number Of Ingredients 17

1 tablespoon butter
1 tablespoon avocado oil (or oil of choice)
1 small yellow onion, diced
1 garlic clove, minced or teaspoon minced garlic
2 cans (14-ounces) diced tomatoes, undrained (I used one fire roasted & one regular)
1 carton (32-ounces) chicken broth
1 can (16-ounces) refried beans (I used no fat green chile & lime flavored)
1/2 teaspoon ground cumin, or to taste
1/4 teaspoon ground coriander, optional*
salt and pepper, to taste
2 to 3 cups shredded cooked chicken (I used part of a Rotisserie Chicken)
1 cup frozen or canned corn kernels (I used frozen)
1 cup mexican blend shredded cheese or cheddar, optional
cilantro, optional
avocado Slices, optional
tortilla strips (I just sliced a tortilla up into strips and toasted then in the oven on broil)
juice of 1 lime or sprinkle of true lime (I love this stuff!)

Steps:

Heat butter and olive oil in a soup pot.
Add onions and saute just until soft and translucent.
Add garlic and cook for 1 minute.
Stir in tomatoes and add chicken broth.
Stir in refried beans and season with cumin, coriander (if using), salt and pepper. Season to taste.
Continue to mix until well combined; turn the heat up and bring to a boil.
Turn heat down to medium-low; add chicken and corn kernels; continue to cook for 5 to 7 minutes, or until heated through. Squeeze in lime juice or sprinkle true lime, to taste.
Ladle into bowls and top with cheese, avocado, cilantro and tortilla strips if desired.
Enjoy!