Skinny Minnie Tortilla Soup Recipes

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HEALTHY CHICKEN TORTILLA SOUP RECIPE



Healthy Chicken Tortilla Soup Recipe image

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

1 lb chicken
10 oz can enchilada sauce
1 (14.25) oz can chicken broth
2 cups water
1 1/2 (15) oz can diced tomatoes (drained)
1/2 tsp onion powder
1 can black beans (drained & rinsed)
1 can diced green chilis
2 tsp minced garlic
1/4 tsp chili powder
1 1/2 tsp salt
3/4 tsp pepper
15 oz can corn
cheese for topping
7 corn tortillas
oil for frying

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

THE WORLD'S BEST TORTILLA SOUP



The World's Best Tortilla Soup image

Tired of generic tortilla soups? Try an intoxicating medley of rich flavors, vegetables, and wholesome food.

Provided by Velveteen Lion

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Tortilla Soup Recipes

Time 1h

Yield 10

Number Of Ingredients 19

1 tablespoon vegetable oil
1 white onion, diced
2 cloves garlic, diced
1 (32 ounce) can chicken broth
1 (14.5 ounce) can chicken broth
1 (15 ounce) can diced tomatoes
4 large fresh tomatoes, diced
2 Anaheim chile peppers, stemmed and seeded
1 jalapeno pepper, stemmed and seeded
2 tablespoons ground cumin
2 teaspoons chili powder
1 teaspoon ground black pepper
1 whole rotisserie chicken, torn into bite-sized pieces
1 lime, sliced into wedges
3 cups crushed corn chips
1 (8 ounce) container sour cream
1 (8 ounce) package shredded Cheddar cheese
1 avocado - peeled, seeded, and sliced
3 sprigs cilantro, diced

Steps:

  • Heat vegetable oil in a large stock pot over medium heat. Add onion and garlic; cook and stir until brown and tender, about 5 minutes. Stir in 2 cans of chicken broth and canned tomatoes. Add fresh tomatoes.
  • Mix Anaheim chile peppers, jalapeno pepper, cumin, chili powder, and pepper into the pot. Stir in chicken. Bring to a boil; reduce heat to medium and simmer soup until flavors combine, about 20 minutes.
  • Ladle soup into serving bowls; twist 1 lime wedge into each bowl. Top with corn chips, sour cream, Cheddar cheese, avocado slices, and cilantro.

Nutrition Facts : Calories 561.6 calories, Carbohydrate 28.3 g, Cholesterol 109.6 mg, Fat 35.5 g, Fiber 3.7 g, Protein 33.3 g, SaturatedFat 12.6 g, Sodium 1074.6 mg, Sugar 5.2 g

SKINNY MINNIE TORTILLA SOUP



Skinny Minnie Tortilla Soup image

This recipe could not be easier! Very quick to whip up with ingredients I always have on hand. Enjoy!

Provided by everydaycook

Categories     Chicken

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

1 (16 ounce) can fat-free refried beans
1 (14 1/2 ounce) can fat-free chicken broth
1 (5 ounce) can 94% fat-free chunk chicken, with liquid
1 (11 ounce) can whole kernel corn, with liquid
1 (15 1/2 ounce) can black beans, drained and rinsed
3/4 cup chunky salsa
2 cups reduced fat shredded cheese
low-fat tortilla chips

Steps:

  • Combine the first six ingredients in large pot.
  • Bring to a boil over medium heat, stirring until the refried beans are completely mixed with other ingredients.
  • Turn heat down to low and simmer for 10 minutes, stirring occasionally.
  • Add 1 cup of cheese and stir until melted.
  • Remove from heat.
  • Crumble several chips in the bottom of each serving bowl and ladle soup over top. I prefer to crumble my chips on top so they don't get too soggy and have a few extra on the side for dipping.
  • Sprinkle with remaining cheese.

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