LOW-CALORIE CHICKEN TORTILLA SOUP
A flavorful, spicy soup to warm you up
Provided by Ann
Categories Soup
Time 1h15m
Number Of Ingredients 16
Steps:
- Heat a large pot and add olive oil.
- Dice bell peppers and onions and saute in the oil on medium heat until soft. Add minced garlic.
- Add chicken broth, water, Rotel, green chilis, and tomato paste to pot. Stir.
- Bring to a boil, then reduce heat and simmer for 30 minutes or so.
- Add cooked chicken breast, cumin, garlic powder, and salt to taste.
- Using a blender or immersion blender, puree one can of the cannelloni beans. If you don't have a blender, crush the beans using a masher or a fork until smooth.
- Simmer for 10 minutes, then add the can of whole cannelloni beans, and the pureed/smashed cannelloni beans.
- While soup is simmering, cut corn tortillas in small strips and spread them out on a cookie sheet. Spray with cooking spray, then sprinkle with cumin and chili powder (or taco seasoning) and bake at 375 degrees until golden brown and crispy.
- Serve soup with crisp tortilla strips and fresh jalapeño slices
Nutrition Facts : Calories 110 kcal, ServingSize 1 serving
HEALTHY CHICKEN TORTILLA SOUP RECIPE
Nothing like a warm bowl of tortilla soup on a chilly winter day! This lighter version of chicken tortilla soup is healthy, flavorful, and packed with delicious ingredients.
Provided by Lil' Luna
Categories Main Course Soup
Time 8h5m
Number Of Ingredients 16
Steps:
- Add all the ingredients, except the cheese, corn tortilla strips and avocados to your crock pot. Cook on low for 8 hours (or high for 3-4 hours).
- Take out the chicken, shred it, and add it back to the soup.
- Add cheese just before serving, and top each serving with your favorite toppings (we like corn tortilla strips and avocado).
- To make homemade corn tortilla strips, slice up corn tortillas with a pizza cutter. Flash Fry in hot oil or bake in the oven at 425 for 8-10 minutes turning halfway through. ENJOY!
- * For stove top: heat all ingredients 30-40 minutes.
Nutrition Facts : Calories 233 kcal, Carbohydrate 22 g, Protein 15 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 42 mg, Sodium 845 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
HEALTHIER SLOW-COOKER CHICKEN TORTILLA SOUP
Some simple modifications can make this delicious soup even healthier! I reduce the sodium by using low-sodium chicken broth and fresh chilies instead of canned. Also, using vegetable cooking spray instead of oil helps reduce the fat content. Adding some tasty fresh toppings helps my family get more vitamins. I also reduce fat by using boneless, skinless chicken breasts.
Provided by MakeItHealthy
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 3h40m
Yield 8
Number Of Ingredients 17
Steps:
- Place chicken, tomatoes, enchilada sauce, onion, banana peppers, and garlic into slow cooker. Pour in water and chicken broth. Season with cumin, chili powder, salt, ground pepper, and bay leaf. Stir in corn and cilantro. Cover and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.
- Preheat oven to 400 degrees F (200 degrees C).
- Lightly coat both sides of tortillas with cooking spray. Cut tortillas into strips, then spread on a baking sheet.
- Bake in preheated oven until crisp, 10 to 15 minutes. Sprinkle tortilla strips over soup.
Nutrition Facts : Calories 208.4 calories, Carbohydrate 23.7 g, Cholesterol 42.9 mg, Fat 6.8 g, Fiber 3.9 g, Protein 15.3 g, SaturatedFat 2.9 g, Sodium 438.2 mg, Sugar 3.7 g
CHICKEN TORTILLA SOUP
Provided by Ree Drummond : Food Network
Time 1h30m
Yield 8 servings
Number Of Ingredients 22
Steps:
- Preheat the oven to 375 degrees F.
- Start by mixing together the cumin, 1 teaspoon of the chilli powder, the garlic powder and salt. Drizzle the chicken breasts with 1 tablespoon of the olive oil. Then sprinkle with 1 teaspoon of the spice mixture. Set the rest of the spice mixture aside. Bake until the chicken is cooked all the way through, 15 to 20 minutes. Remove it from the oven. Cut the chicken into cubes and set aside.
- Next, heat the remaining 1 tablespoon olive oil in a large pot over medium-high heat. Throw in the onions, green and red bell peppers and garlic. Throw in a tablespoon of the spice mixture used to season the chicken. Add a little extra chilli powder (about 1/4 teaspoon) for heat. Stir to cook the vegetables until they begin to turn golden brown, about 5 minutes. Add the cubed chicken and diced tomatoes, juice and all. Add the chicken broth, hot water and tomato paste. Stir to combine and bring the mixture to a boil. Reduce the heat to low. Add the drained black beans. Next, mix together the cornmeal with 1/2 cup water. Add the mixture to the pot, and then simmer the soup for 10 to 15 minutes. Give it a taste and add salt or seasonings as needed; be sure to not under salt it!
- Cut the tortillas into uniform 2- to 3-inch strips. Stir most of them into the soup just before serving. This is what makes tortilla soup tortilla soup! Turn off the heat and get ready to serve it up. Ladle the soup into a bowl, then add avocado, red onion, sour cream, cilantro and extra tortilla strips to the top. The more toppings on tortilla soup, the merrier.
LOW CAL CHICKEN-TORTILLA SOUP
There are tons of these out there, but give this one a try. Making a few changes really brings the fat intake down a little. Use precooked chicken, like from the deli in your supermarket and your half way there!
Provided by DustyPyatt
Categories Chicken
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a large dutch oven over med-high heat. Add onions and garlic; saute 2 minutes.
- Stir in chicken and next 8 ingredients, chicken thru tomato soup.
- Bring to a boil; reduce heat.
- Simmer for 1 hour.
- Ladle into bowls and top with crushed tortilla chips and sour cream.
Nutrition Facts : Calories 172.3, Fat 3.5, SaturatedFat 0.9, Cholesterol 2.9, Sodium 334.6, Carbohydrate 28.4, Fiber 3.2, Sugar 8.4, Protein 8.3
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