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Healthy Tortilla Soup Recipe.

April 8, 2017

 

If you love Mexican food but are trying to be health-conscious, this tortilla soup recipe is for you. 

 

The great thing about soup is its versatility. If you love beans, you can add them to this recipe. If you hate corn, you don't have to use any. Lactose intolerant? Skip the cheese. No matter what you add or remove, I promise that at its core, this recipe is delicious and healthful.

 

 

Danielle's Healthy Tortilla Soup Recipe

Serves 4

 

2 tbsp olive oil

1 chicken breast, diced

1 c. chopped onion

1 red pepper, chopped

4 c. reduced-sodium chicken broth

1 14-oz can crushed or diced tomatoes

1/4 c. lime juice 

2 c. frozen cor

Cumin

Paprika

Chili powder

Garlic powder

Onion powder

Cilantro

1 c. reduced-fat shredded cheese

1/2 c. chopped green onions

2 taco shells, crumbled 

Reduced fat sour cream

 

Saute the chopped chicken in a pan with 1 tablespoon olive oil and some of each of the above-mentioned spices. 

 

 

Meanwhile, heat the other tablespoon of olive oil in the bottom of a large stockpot. Add the onion and cook until softened. Add the broth, bell pepper, corn, lime juice, tomatoes, and generous amounts of all spices (to taste). Bring to a boil.

 

Once the chicken is thoroughly cooked, add to the soup.

 

 

 

When the soup has boiled, reduce heat and let simmer. Taste the soup and re-season if necessary.

 

 

I like to let the soup cook down for about thirty minutes, and I continue to re-season as it does. This adds many very complex layers of flavor to reveal a rich, hearty soup that is still quite low in calories and fat.

 

When soup is done, top with crumbled taco shells or chips, chopped green onion, cheese, and sour cream. 

 

 

Bon appetit! 

 

I hope you all enjoy this tortilla soup. It's a favorite in our house. In fact, we made it last night, and I more than doubled the recipe. I love leftover soup! We often take it to work in great Corningware mugs my brother gave us for our wedding. They're large and have vented lids. I love them! 

  

 

As a side note, I'd like to share with you a neat trick for green onions. After you chop the green part off to eat, save the root end and put it in a glass of water near a window with good sunlight. The green tops will grow back! This works with some other vegetables, as well. How cool is that?!

 

 

Have a wonderful weekend!

 

Danielle 

 

 

 

 

 

 

 

 

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