Skinny Minnie Tortilla Soup Recipes

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SKINNY TORTILLA SOUP



Skinny Tortilla Soup image

"Chock-full of healthy ingredients, this tasty soup makes a warming lunch or dinner," Sharon Adams of Columbus, Ohio suggests. "Plus, it's so quick and easy to fix."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 7 servings.

Number Of Ingredients 9

1 can (16 ounces) fat-free refried beans
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) reduced-sodium chicken broth
1-1/2 cups frozen corn
3/4 cup chunky salsa
3/4 cup cubed cooked chicken breast
1/2 cup water
2 cups shredded reduced-fat cheddar cheese, divided
28 tortilla chips, divided

Steps:

  • In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add 1 cup cheese; cook and stir over low heat until melted. Crumble half of the tortilla chips into soup bowls. Ladle soup over chips. Top each serving with two crumbled chips; sprinkle with remaining cheese.

Nutrition Facts : Calories 295 calories, Fat 8g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 900mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 7g fiber), Protein 22g protein. Diabetic Exchanges

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.

SKINNY SLOW-COOKER CHICKEN TORTILLA SOUP



Skinny Slow-Cooker Chicken Tortilla Soup image

Cooler days call for comfort food, and this guilt-free version of chicken tortilla soup is just the ticket.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 3h5m

Yield 6

Number Of Ingredients 15

1 onion, chopped
2 cloves garlic, minced
1 tablespoon oilve oil
3 cups low sodium chicken broth
1 (8 ounce) can tomato sauce
1 can fire roasted diced tomatoes (or regular if you prefer less spicy)
1 can Old El Paso™ Green Chiles
1/4 cup chopped cilantro
4 cups cooked and shredded chicken (or rotisserie chicken)
1 (1 ounce) packed Old El Paso™ taco seasoning mix
1 can steamed corn, drained and rinsed
2 cups canola oil
2 8" Old El Paso™ flour tortillas for burritos
1 tablespoon Old El Paso™ taco seasoning mix
Cilantro, Old El Paso™ sliced Jalapeños, low fat sour cream, low fat shredded cheese

Steps:

  • Heat oil over medium/high heat in a medium skillet. Add onion and garlic and cook until translucent, about 3 minutes. I like mine to be a bit under-sauteed, to keep a bit of their crunch.
  • Once sauteed, add the onion and garlic to a slow cooker over high heat. Add in all other ingredients except for tortillas and garnishes. Stir to combine.
  • Heat on high, covered, for 2-3 hours, or on low for 4-5 hours.
  • Before serving, prepare the tortilla crisps: In a small saucepan, heat the canola oil over medium/high heat.
  • Spray each tortilla with olive oil and sprinkle with the taco seasoning. Use a pastry brush to spread out the taco seasoning evenly.
  • Using a pizza cutter, cut each tortilla into 1/2 inch strips.
  • Cook the strips in batches, about 2-4 minutes or until browned. Some of the taco seasoning will come off into the oil, and that's okay.
  • Using a slotted spoon, remove the strips and allow to drain on a paper towel.
  • When ready to serve the soup, serve garnished with extra cilantro, low fat sour cream, jalapeños, and tortilla strips. Or any of your favorite toppings!
  • Enjoy!

Nutrition Facts : ServingSize 1 Serving

SKINNY TORTILLA SOUP



Skinny Tortilla Soup image

Provided by My Food and Family

Categories     Home

Time 30m

Number Of Ingredients 9

16 ounces refried beans
15 ounces black beans
14.5 ounces chicken broth
1.5 cups frozen corn
0.75 cups salsa
0.75 cups chicken breasts
0.5 cups water
2 cups cheddar cheese
28 units tortilla chips

Steps:

  • In saucepan, combine beans, broth, corn, salsa, chicken and water. Bring to a boil. Reduce heat, cover and simmer for 10 minutes.
  • Add 1 cup of the cheese, cook & stir over low heat until melted.
  • Crumble half of the tortilla chips into soup bowls. Ladle soup over chips. Top each serving with two crumbled chips and sprinkle with remaining cheese.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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