Chicken Tortilla Soup

Mexican food is my all time favorite cuisine.  However, it can often be heavy, cheesy, and loaded with excess fat and carbohydrates.  I recently went out for Mexican and margaritas with some friends, I opted to a healthy bowl of chicken tortilla soup, opposed to my favorite deep fried chimichanga.  This was definitely one of those moments where eating healthy did not feel like a sacrifice.  After that yummy, fresh tasting dinner, I was determined to recreate an even better version of one of my favorite Mexican dishes.

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Ingredients

  • 2 cups of shredded chicken (I used one from a rotisserie chicken)
  • 4 cups of fat free, low sodium chicken broth
  • 2 cups of fresh salsa
  • 2 chipotle peppers in adobo sauce, chopped (these are canned and found in the ethnic food aisle)
  • 2 tbsp. of chopped, fresh cilantro
  • 1 1/2 cup of corn
  • 1 1/2 cup of black beans
  • Juice from 1/2 a lime
  • To garnish:
  • 1 avocado, sliced
  • Whole wheat tortilla strips (recipe below)
  • chopped cilantro
  • fresh lime slices
  • For Tortilla Strips:
  • 2 whole wheat tortillas
  • pinch of salt
  • 1 tbsp. of olive oil
  • Servings: 6
  • Difficulty: easy

Directions

  • Combine all ingredients in a medium sauce pan and bring to a boil
  • Once boiling, reduce to a lower simmer for at least 15 minutes (the longer, the more intense the flavor will become)

For Tortilla Strips:

  • Slice the tortilla wraps into strips
  • Toss the strips with the olive oil
  • Place on a cookie sheet, sprinkle with salt
  • Bake at 375 for 10 minutes, until brown and crispy

 

Nutrition (including garnishes):

  • Calories:  325
  • Carbohydrates:  32
  • Protein:  11
  • Fat:  17
  • Fiber:  12

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