Chicken Tortilla Soup

Chicken Tortilla soup is a Texas favorite that is weaving a mouth watering path across the country. This soup is simple enough for you to easily make in your own home. This delicious recipe serves 8, has a prep time of 20 minutes and total cook time of 45 minutes. Not only that, but it’s low calorie! You can enjoy this indulgence with a guilt free conscience.

The secret to this recipe is the tortilla crumbs and you can make them ahead of time. The crumbs act as a broth thickener, making this soup more like a stew, and provide additional flavor.

Tortilla Crisps Ingredients:

4 (6 inch) yellow corn tortillas
1 tbsp vegetable oil

Preheat your oven to 425 degrees. Cut the tortillas into 1/4 inch strips and then in half. Place strips in bowl with 1 tablespoon of vegetable oil and mix well. Spread the tortilla strips on a cookie sheet and bake 12-14 minutes. Place the strips on cooling rack.

Soup Ingredients:

4 (6 inch) yellow corn tortillas
1 tbsp vegetable oil
1 large onion
1 medium zucchini
1/4 cup chopped cilantro
4 pressed garlic cloves
1 tbsp ground cumin
3 cups chicken stock or vegetable broth
2 cans (14.5 oz) fire-roasted tomatoes
1 can (14.5 oz) pinto beans, rinsed and drained
3-3 1/2 cups shredded chicken
1 tsp salt or Morton’s Lite Salt

Stack tortillas and cut into 1 inch strips. Place tortillas in a blender or food processor until fine crumbs form. Set aside.

Dice onion and zucchini and set aside zucchini. Place oil and diced onion in a 4 quart casserole dish. Cook over medium heat for 4 minutes and add cilantro, pressed garlic, and cumin. Cook 20-30 seconds before stirring in tortilla crumbs, chicken stock, fire-roasted tomatoes and pinto beans. Bring to a simmer and reduce heat to medium-low. Cook 15 minutes until soup is thickened, stirring frequently.

Stir in the zucchini, chicken and salt. Cook for 3 more minutes and serve! For added flavor consider topping the soup with avocado, limes, crumbled cheese and don’t forget those yummy Tortilla Crisps!

As an alternative, you can also make this soup in the microwave. Just be sure your casserole dish has a cover and reduce cooking time by a third.

Calories 220, Total Fat 6 g, Saturated Fat 1.5 g, Cholesterol 45 mg, Carbs 21 g, Protein 21 g, Sodium 830mg, Fiber 4 g.