Best 4 Delicious Chicken Tortilla Soup Low Fat Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a delightful culinary journey with our tantalizing Chicken Tortilla Soup, a symphony of flavors that will warm your soul and tantalize your taste buds. This low-fat version, bursting with bold Mexican flavors, is a guilt-free indulgence that won't compromise on taste. Prepared with tender chicken, a medley of vegetables, and a flavorful broth, this soup is a fiesta in a bowl. Accompany it with crispy tortilla strips, tangy salsa, creamy avocado, and a sprinkling of cheese for a truly unforgettable experience.

Dive into the culinary adventure with our collection of three delectable recipes. The first recipe introduces the classic Chicken Tortilla Soup, a timeless favorite that showcases the perfect balance of flavors. The second recipe takes a delightful twist with a Creamy Chicken Tortilla Soup, adding a velvety richness that will leave you craving more. And for those seeking a vegetarian delight, the Vegetarian Tortilla Soup offers a vibrant symphony of vegetables, beans, and spices, proving that hearty and flavorful can go hand in hand.

Here are our top 4 tried and tested recipes!

LOW CALORIE CHICKEN TORTILLA SOUP



Low Calorie Chicken Tortilla Soup image

This low-calorie recipe for chicken tortilla soup is so easy it is foolproof. It makes a great last-minute meal that is delicious and satisfying.

Provided by Kimberley Eggleston

Categories     Appetizer     Dinner     Lunch     Side Dish     Soup

Time 20m

Yield 6

Number Of Ingredients 11

1 clove garlic (finely chopped)
1 pound chicken breast tenders (cut into bite-sized pieces)
1/2 cup chopped onion (1/2 of one medium)
1 teaspoon ground cumin
1 cup water
1 14-ounce can chicken broth
1 15-ounce can diced tomatoes (undrained)
1 15-ounce can Mexican style stewed tomatoes (undrained)
2 ounces shredded part-skim mozzarella cheese
2 ounces crushed baked tortilla chips
Garnish: cilantro (diced)

Steps:

  • The first thing to do is to cook the onions and garlic to release their delicious flavor. Heat a large, high-sided pan, coated with cooking spray, over medium-high heat and add the garlic. Cook the garlic for one minute until it becomes aromatic.
  • Next, add the chicken, onion, and cumin , and cook an additional 4 to 5 minutes, or until onions are soft and translucent and the chicken is no longer pink in the middle. While cooking the onions and the chicken, toss them around the hot pan occasionally so that they cook evenly on all sides.
  • Next, pour in the water, chicken broth, diced tomatoes, and stewed tomatoes right into the same pot as the chicken and the vegetables. Bring to a boil, then reduce the heat and simmer the soup for 10 minutes while all of the flavors blend together.
  • Ladle the soup into individual serving bowls to serve. For a nice presentation, top the bowls of soup evenly with the shredded cheese, chips, and cilantro. Serve immediately. Per Serving Calories 155

Nutrition Facts : Calories 339 kcal, Carbohydrate 32 g, Cholesterol 42 mg, Fiber 3 g, Protein 20 g, SaturatedFat 3 g, Sodium 1229 mg, Sugar 6 g, Fat 16 g, ServingSize 6 Servings, UnsaturatedFat 0 g

HEALTHY CHICKEN TORTILLA SOUP RECIPE



Healthy Chicken Tortilla Soup Recipe image

Nothing like a warm bowl of tortilla soup on a chilly winter day! This lighter version of chicken tortilla soup is healthy, flavorful, and packed with delicious ingredients.

Provided by Lil' Luna

Categories     Main Course     Soup

Time 8h5m

Number Of Ingredients 16

1 lb chicken
10 oz can enchilada sauce
1 (14.25) oz can chicken broth
2 cups water
1 1/2 (15) oz can diced tomatoes (drained)
1/2 tsp onion powder
1 can black beans (drained & rinsed)
1 can diced green chilis
2 tsp minced garlic
1/4 tsp chili powder
1 1/2 tsp salt
3/4 tsp pepper
15 oz can corn
cheese for topping
7 corn tortillas
oil for frying

Steps:

  • Add all the ingredients, except the cheese, corn tortilla strips and avocados to your crock pot. Cook on low for 8 hours (or high for 3-4 hours).
  • Take out the chicken, shred it, and add it back to the soup.
  • Add cheese just before serving, and top each serving with your favorite toppings (we like corn tortilla strips and avocado).
  • To make homemade corn tortilla strips, slice up corn tortillas with a pizza cutter. Flash Fry in hot oil or bake in the oven at 425 for 8-10 minutes turning halfway through. ENJOY!
  • * For stove top: heat all ingredients 30-40 minutes.

Nutrition Facts : Calories 233 kcal, Carbohydrate 22 g, Protein 15 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 42 mg, Sodium 845 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

HEALTHIER SLOW-COOKER CHICKEN TORTILLA SOUP



Healthier Slow-Cooker Chicken Tortilla Soup image

Some simple modifications can make this delicious soup even healthier! I reduce the sodium by using low-sodium chicken broth and fresh chilies instead of canned. Also, using vegetable cooking spray instead of oil helps reduce the fat content. Adding some tasty fresh toppings helps my family get more vitamins. I also reduce fat by using boneless, skinless chicken breasts.

Provided by MakeItHealthy

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

Time 3h40m

Yield 8

Number Of Ingredients 17

1 pound boneless, skinless chicken breasts, cut into strips
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
2 banana peppers, chopped
2 cloves garlic, minced
2 cups water
1 (14.25 ounce) can reduced-sodium chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
ΒΌ teaspoon ground black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
vegetable cooking spray

Steps:

  • Place chicken, tomatoes, enchilada sauce, onion, banana peppers, and garlic into slow cooker. Pour in water and chicken broth. Season with cumin, chili powder, salt, ground pepper, and bay leaf. Stir in corn and cilantro. Cover and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Lightly coat both sides of tortillas with cooking spray. Cut tortillas into strips, then spread on a baking sheet.
  • Bake in preheated oven until crisp, 10 to 15 minutes. Sprinkle tortilla strips over soup.

Nutrition Facts : Calories 208.4 calories, Carbohydrate 23.7 g, Cholesterol 42.9 mg, Fat 6.8 g, Fiber 3.9 g, Protein 15.3 g, SaturatedFat 2.9 g, Sodium 438.2 mg, Sugar 3.7 g

DELICIOUS CHICKEN TORTILLA SOUP (LOW-FAT)



Delicious Chicken Tortilla Soup (Low-Fat) image

Once Fall turns to Winter, I love curling up with a hot bowl of soup and a good book with the snow falling outside. This soup is a twist on the traditional chicken noodle but simple & easy. If you plan on stretching this beyond one meal, add the lime juice to your bowl rather than in the entire pot. Edited to add: I made this over the holidays and for spice, used a can of diced tomatoes with Southwest seasoning and a can of Rotel with cilantro and lime. Very spicy!

Provided by Canadian in Minneso

Categories     Clear Soup

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 cup chopped onion
4 ounces green chilies (I usually buy canned)
5 cups chicken broth (if you want it thicker, reduce to 4 cups)
2 cups cooked long-grain rice (I use wild rice)
10 ounces whole or diced tomatoes and green chilies, undrained
5 ounces chicken breasts, cubes (about 2 large)
1 tablespoon lime juice
low-fat tortilla chips

Steps:

  • In a large saucepan, cook onions and chilies until tender.
  • Add broth, rice, tomatoes, and chicken cubes. Mix well. Bring to a boil.
  • Reduce heat. Cover and simmer for 20 minutes.
  • Stir in lime juice.
  • Top each serving with tortilla chips.

Tips:

  • Use low-fat or nonfat sour cream and cheese to reduce the fat content of the soup.
  • Use a variety of vegetables to add flavor and nutrients to the soup.
  • Add a dollop of guacamole or salsa to each bowl of soup for an extra kick of flavor.
  • Serve the soup with a side of cornbread or tortilla chips.
  • Store the soup in an airtight container in the refrigerator for up to 3 days.

Conclusion:

This low-fat chicken tortilla soup is a delicious and healthy way to warm up on a cold day. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy meal, give this soup a try.

Related Topics