I am a huge fan of soups and a huge fan of flavor, so anytime I can create a meal that has both. I am a happy lady!
This dish has a rich flavor from sautéed vegetables in the beginning and a full hearty mouth feel from the richness of the broth to bring up the end. This is one of my favorite soups, and to slim it down. I removed any unnecessary fats, added healthy low sodium broth, Greek yogurt instead of sour cream, half the cheese, lots of veggies, and only a few chips for the crunch and I mean it is tortilla soup after all. Just watch the portions.
YUM! Now some of my tips for making this soup stand out from the rest is using fire roasted tomatoes, and Monterey jack cheese! This adds so much flavor and is great when you are counting calories to feel satisfied.
The chicken is so easy as we will be using a store-bought rotisserie chicken. This cuts down so much time.
Let’s get started!
LOW CALORIE Chicken Tortilla Soup!
Ingredients
- 2 cups cooked, chopped rotisserie chicken, skin removed ( I use the breast and thigh)
- 1/2 cu verde salsa
- Goya Sazon Seasoning Con Culantro Y Achiote (comes in a box with packets. I use 2 packets)
- 3/4 cup onion, chopped
- 2/3 cup cilantro, chopped
- 3 garlic cloves, minced
- 2 tbsp extra virgin olive oil or avocado oil
- 1 cup carrots, peeled, and sliced thinly
- 4 1/2 cups simple truth chicken broth
- 1 14 oz can diced fire roasted tomatoes
- 2 tbsp tomato paste
- 1 can black beans, rinsed and drained
- 1 can corn
- 3/4 tbsp cumin
- 1/2 tbsp chili powder
- 1/4 tsp cayenne pepper
- salt and pepper to taste
- 2 cups Monterey jack cheese, shredded
- 1/4 cup low fat plain Greek yogurt
- favorite tortilla chips
- hot sauce ( hot ones the classic is amazing)
- fresh avocado or guacamole
Instructions
- In a large saucepan over med-high heat, add the chicken, salsa verde, Goya packets, and 1/2 cup chicken broth .Stir and simmer for 10 minutes or until almost all the liquid is cooked down. Move the chicken to a plate and set aside.
- Now in the same pot add the extra virgin olive oil. Add onion, carrots, garlic, and cilantro. Sauté for 3- 5 minutes or until tender.
- Add 4 cups chicken broth, black beans, fire roasted tomatoes, corn, paste, and all of the spices. Bring to a boil. Add the chicken and turn to med- low. Let simmer for 10 minutes. Stir in 1/2 cup cheese.
- Ladle soup into serving bowls, top with remaining cheese, cilantro, yogurt , hot sauce, and desired amount of crushed chips. Avocado is yummy too!
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