Skinny Tortilla Soup Recipes

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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

"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.

SUNNY'S EASY CHICKEN TORTILLA SOUP



Sunny's Easy Chicken Tortilla Soup image

Provided by Sunny Anderson

Categories     appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

1/4 cup canola oil
4 corn tortillas, very thinly sliced
Kosher salt
1 teaspoon ground cumin
1 teaspoon hot Hungarian paprika
2 jalapeños, finely chopped, seeds included
1 sweet onion, thinly sliced
Kosher salt and freshly ground black pepper
6 cups chicken stock
One 10-ounce can diced tomatoes and green chiles (I like Ro-tel)
Shredded meat from 1/2 roasted chicken
1/2 cup plain Greek yogurt
Hot sauce, optional (I like Tapatio or Cholula here)

Steps:

  • For the tortilla strips: Heat the oil in a medium Dutch oven over medium-high heat. When the oil begins to shimmer, add the tortilla strips and cook, stirring, until they are crispy, about 3 minutes. Transfer to a paper towel-lined plate and sprinkle lightly with salt. Set aside.
  • For the soup: In the same pot, add the cumin, paprika, jalapeños, onion and salt and pepper to taste. Cook until the veggies are soft and tender, about 8 minutes. Add the stock and diced tomatoes and green chiles. Bring to a simmer. Add the chicken and simmer until the chicken is warmed through.
  • For serving: Serve in bowls with a pile of the fried tortilla strips and some yogurt and hot sauce, if desired, on the side.

SKINNY SLOW COOKER CHICKEN TORTILLA SOUP RECIPE - (4.1/5)



Skinny Slow Cooker Chicken Tortilla Soup Recipe - (4.1/5) image

Provided by SkinnyMom

Number Of Ingredients 17

Optional toppings:
4 boneless skinless chicken breasts
1 small onion (about 1 cup), chopped
16 oz can black beans, drained and rinsed
16 oz can kidney beans, drained and rinsed
8 oz can tomato paste
10 oz package of corn kernels, frozen
2 -10 oz cans of diced tomatoes w/ chilies 1 packet reduced-sodium taco seasoning
1 Tbsp chili powder
32 oz reduced-sodium chicken stock
6 corn tortillas, cut into strips
Salt and pepper to taste
Low-fat sour cream
Jalapeños
Avocado
Reduced-fat Mexican shredded cheese cilantro
Lime olives

Steps:

  • 1. Place chicken on the bottom of the slow cooker. Add remaining ingredients. 2. Cook on high for 4 hours or on low for 8 hours. 3. Preheat oven to 350. Spray 2 baking sheets with cooking spray. If you don't have 2 sheets then you will have to bake in shifts. 4. Cut the tortillas into thin strips. Place strips evenly on baking sheets. Mist the tops with more cooking spray. Season with salt and pepper. 5. Bake in the oven for 10-15 minutes or until the strips are golden brown. 6. Serve on top of the soup!

THE WORLD'S BEST TORTILLA SOUP



The World's Best Tortilla Soup image

Tired of generic tortilla soups? Try an intoxicating medley of rich flavors, vegetables, and wholesome food.

Provided by Velveteen Lion

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Tortilla Soup Recipes

Time 1h

Yield 10

Number Of Ingredients 19

1 tablespoon vegetable oil
1 white onion, diced
2 cloves garlic, diced
1 (32 ounce) can chicken broth
1 (14.5 ounce) can chicken broth
1 (15 ounce) can diced tomatoes
4 large fresh tomatoes, diced
2 Anaheim chile peppers, stemmed and seeded
1 jalapeno pepper, stemmed and seeded
2 tablespoons ground cumin
2 teaspoons chili powder
1 teaspoon ground black pepper
1 whole rotisserie chicken, torn into bite-sized pieces
1 lime, sliced into wedges
3 cups crushed corn chips
1 (8 ounce) container sour cream
1 (8 ounce) package shredded Cheddar cheese
1 avocado - peeled, seeded, and sliced
3 sprigs cilantro, diced

Steps:

  • Heat vegetable oil in a large stock pot over medium heat. Add onion and garlic; cook and stir until brown and tender, about 5 minutes. Stir in 2 cans of chicken broth and canned tomatoes. Add fresh tomatoes.
  • Mix Anaheim chile peppers, jalapeno pepper, cumin, chili powder, and pepper into the pot. Stir in chicken. Bring to a boil; reduce heat to medium and simmer soup until flavors combine, about 20 minutes.
  • Ladle soup into serving bowls; twist 1 lime wedge into each bowl. Top with corn chips, sour cream, Cheddar cheese, avocado slices, and cilantro.

Nutrition Facts : Calories 561.6 calories, Carbohydrate 28.3 g, Cholesterol 109.6 mg, Fat 35.5 g, Fiber 3.7 g, Protein 33.3 g, SaturatedFat 12.6 g, Sodium 1074.6 mg, Sugar 5.2 g

SKINNY CHICKEN TORTILLA CASSEROLE



Skinny Chicken Tortilla Casserole image

For anyone looking for an easy, satisfying dinner that's low on ingredients and effort, this casserole, packed with Southwest flavor, fits the bill!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 8

Number Of Ingredients 9

1 can (10 1/2 oz) 98% fat free condensed cream of chicken soup
1 can (4.5 oz) chopped green chiles
1 container (8 oz) fat-free sour cream
1/2 cup fat-free (skim) milk
2 1/2 cups shredded cooked chicken breast
8 yellow corn tortillas (6 or 7 inch), torn into bite-size pieces
1 medium green bell pepper, chopped (1 cup)
1 large tomato, chopped (1 cup)
1 1/2 cups shredded sharp Cheddar cheese or Mexican cheese blend (6 oz)

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.

Nutrition Facts : Calories 270, Carbohydrate 22 g, Cholesterol 60 mg, Fiber 2 g, Protein 21 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 3 g, TransFat 0 g

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