Mexican Tortilla Soup

Spicy soup with crispy tortilla pieces and avocado is perfect for a chilly fall night.

  • 1/3 c olive oil
  • 1 onion, diced
  • 2 poblano chilies, diced
  • 1 clove garlic
  • 1 tsp cumin
  • 1 chipotle in adobe, chopped
  • 3 c chicken stock
  • 15 oz can tomatoes
  • Salt
  • 4 corn tortilla, sliced into strips
  • 2 c shredded cooked chicken
  • Diced avocado
  • Cilantro
  • Scallions, sliced
  • Lime wedges

In a medium pot add the oil and cook the onion and peppers over medium heat until soft. Stir in garlic, cumin, chipotle pepper, tomatoes, stock and chicken and cook for 20 minutes.

Meanwhile heat a non stick skillet and spray with olive oil, add tortilla strips and cook until crispy.

Laden soup into bowls, top with tortilla strips, avocado, scallions and lime.

Serves 4 – 6.


Slow Cooker Chicken Enchilada Soup

This recipe was inspired by Skinny Taste. A great slow cooker meal with lots of flavor.

2 tsp canola oil
1 onion, sliced thin
3 cloves garlic, minced
3 c chicken broth
28 oz canned tomatoes
4 TBSP chipotle chiles, minced
1 can black beans, rinsed & drained
16 oz frozen corn
4 oz diced chilies
1 tsp ground cumin
1 tsp dried oregano
1 lb chicken breast

Shredded low fat mexican cheese
1/2 chopped scallions
1/2 c chopped cilantro
sliced black olives
Pickles jalapeño peppers
Non-fat sour cream

In a slow cooker combine all ingredients except toppings. Cook on high for 4 – 6 hours. Before serving, remove chicken, shred it with a fork and retune to the pot.

Serve in bowls with toppings.

Serves 6.