Mmmm… I remember my first taste of tortilla soup in a restaurant in Mexico…. and from there, it was love. However, many of the recipes out there are laden with way more calories than is necessary to make a delicious soup, and some have ingredients that are hard to find in many countries. Here’s a great recipe that I’ve compiled that is sure to satisfy, is easy to make (hello slow cooker!!), and is easy on the calories.
Ingredients:
- 1 pound chicken breast
- 1 15oz can diced tomatoes
- 1 medium onion, chopped
- 1 4oz can green chile peppers, chopped – or – 1 jalapeño pepper, finely chopped
- 1.5 cups cooked black beans (or canned, drained)
- 1.5 cups chicken broth
- 1 cup water
- 3 garlic cloves, finely minced
- 1 tsp cumin (or more, to taste)
- 1 tsp chili powder (or more, to taste)
- 3 tbsp finely chopped cilantro (or more, to taste)
- juice of 1/2 lemon
- 16 tortilla chips
- 1/2 cup shredded Monterey Jack cheese (or cheddar)
- 1 tbsp reduced fat sour cream
- hot sauce (to taste)
Directions:
1. Throw everything except for the cilantro, lemon juice, cheese, tortillas, hot sauce, and sour cream into the slow cooker. Cover and cook on low setting for 6-8 hours.
2. Remove chicken breast, shred, return to slow cooker, and stir.
3. Stir in lemon juice. Add additional chili powder or cumin if you think it needs it.
4 . Ladle into a soup bowl to serve. Sprinkle with two crushed tortilla chips, cilantro, and 1/8 of the cheese. Drizzle or dollop sour cream on top. Add hot sauce (or not) to individual taste. You could add a sliver of avocado – not accounted for in nutrition here.
Makes 8 servings. Per serving:
Calories: 183
Carbs: 16.1g
Fat: 4.7g
Protein: 19.7g
thanks to theadventurebite.com for the delicious photo!
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