Low Calorie Chicken Tortilla Soup Recipes

HEALTHY CHICKEN TORTILLA SOUP RECIPE

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.

LOW-CALORIE CHICKEN TORTILLA SOUP

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

LOW CALORIE CHICKEN TORTILLA SOUP

Steps:

• The first thing to do is to cook the onions and garlic to release their delicious flavor. Heat a large, high-sided pan, coated with cooking spray, over medium-high heat and add the garlic. Cook the garlic for one minute until it becomes aromatic.
• Next, add the chicken, onion, and cumin , and cook an additional 4 to 5 minutes, or until onions are soft and translucent and the chicken is no longer pink in the middle. While cooking the onions and the chicken, toss them around the hot pan occasionally so that they cook evenly on all sides.
• Next, pour in the water, chicken broth, diced tomatoes, and stewed tomatoes right into the same pot as the chicken and the vegetables. Bring to a boil, then reduce the heat and simmer the soup for 10 minutes while all of the flavors blend together.
• Ladle the soup into individual serving bowls to serve. For a nice presentation, top the bowls of soup evenly with the shredded cheese, chips, and cilantro. Serve immediately. Per Serving Calories 155

CHICKEN TORTILLA SOUP

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.

SKINNY CHICKEN TORTILLA CASSEROLE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix soup, chiles, sour cream and milk until blended. Stir in chicken, tortillas and bell pepper. Stir in tomato and 1 cup of the cheese. Spoon and spread mixture in baking dish.
• Cover with foil. Bake 40 minutes. Uncover; sprinkle with remaining 1/2 cup cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted and mixture is bubbly. Let stand 5 minutes.

DELICIOUS CHICKEN TORTILLA SOUP (LOW-FAT)

Steps:

• In a large saucepan, cook onions and chilies until tender.
• Add broth, rice, tomatoes, and chicken cubes. Mix well. Bring to a boil.
• Reduce heat. Cover and simmer for 20 minutes.
• Stir in lime juice.
• Top each serving with tortilla chips.

LOW CAL CHICKEN-TORTILLA SOUP

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.

HEALTHIER SLOW-COOKER CHICKEN TORTILLA SOUP

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.