Best 3 Healthy Tortilla Soup Oatmeal Recipes

Indulge in a culinary journey that harmonizes the savory flavors of tortilla soup with the wholesome goodness of oatmeal. This healthy and hearty dish promises a delightful blend of textures and a symphony of spices that will tantalize your taste buds. Embark on a culinary adventure as we explore two enticing recipes: a classic tortilla soup infused with a medley of fresh vegetables, aromatic herbs, and a touch of heat, and a unique tortilla soup oatmeal, a creative fusion that combines the comforting warmth of oatmeal with the vibrant flavors of the soup. Both recipes offer a nutritious and satisfying meal that caters to various dietary preferences, making them perfect for health-conscious individuals seeking a flavorful and wholesome dish.

Check out the recipes below so you can choose the best recipe for yourself!

VEGETARIAN TORTILLA SOUP

Vegetarian Tortilla Soup image

This vegetarian version of tortilla soup is no less complex than its chicken counterpart, thanks to plenty of vegetables, spices and a secret ingredient: canned chipotles in adobo. Smoked and dried jalapeños softened in a vinegar-tomato mixture, these little powerhouses do much of the heavy lifting in this vegetarian soup, offering depth and a certain meatiness to an otherwise light and tangy broth.

Provided by Alison Roman

Categories soups and stews, appetizer, main course, side dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 19

Ingredients

2 tablespoons vegetable oil
1 large yellow onion, finely chopped
4 cloves garlic, finely chopped
1 jalapeño, seeds removed, finely chopped
Kosher salt and freshly ground pepper
1 1/2 teaspoons chile powder
2 chipotles in adobo, finely chopped
1 (28-ounce) can whole peeled tomatoes, drained and crushed
4 cups vegetable broth
2 cups corn kernels, fresh or frozen and thawed
2 cups vegetable oil
8 small corn tortillas, cut into 1/4-inch strips
Kosher salt
1 avocado, pitted and cut into 1/2-inch pieces
3/4 cup crumbled queso fresco or shredded Cheddar or Monterey jack
3/4 cup sour cream or crema
1/2 cup chopped cilantro
1/4 red or yellow onion, finely chopped
Lime wedges, for serving

Steps:

Heat oil in a large, heavy-bottomed pot over medium heat. Add onion, garlic and jalapeño and season with salt and pepper. Cook, stirring occasionally, until onion is softened and translucent, 5 to 8 minutes. Add chile powder and stir to coat. Cook a minute or two to toast the spices, then add chipotles and tomatoes. Season with salt and pepper and cook, stirring occasionally, until the tomatoes start to caramelize a bit on the bottom of the pot, concentrating their flavor.
Add vegetable broth, corn and 2 cups of water. Bring to a simmer and reduce heat to low. Simmer until flavors meld and broth tastes rich and flavorful, 15 to 20 minutes.
Heat oil in a large cast-iron or stainless-steel skillet or heavy-bottomed pot. Bring oil to 375 degrees and working in batches, fry tortilla strips until light golden brown and crisp, 2 to 3 minutes. Transfer to a paper towel-lined plate and season with salt.
Place about 3/4 of the tortilla strips into broth and stir to submerge and soften for a few minutes. Divide soup among bowls and top with avocado, cheese, sour cream, cilantro, onion and remaining fried tortilla strips. Serve lime alongside for squeezing.

TORTILLA SOUP MEETS OATMEAL

Tortilla Soup Meets Oatmeal image

Flavor warm, creamy oats with tomato, chili powder and garlic, and then top each bowl with diced avocado and crushed tortilla chips.

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 tablespoon vegetable oil
1/4 cup finely diced onion (about 1/4 small onion)
Kosher salt
1 tablespoon tomato paste
1/2 teaspoon chili powder
1/8 teaspoon ground cumin
1/8 teaspoon garlic powder
1 medium tomato, diced
3 1/2 cups low-sodium chicken broth
2 cups old-fashioned oats
1 small Fresno chile or jalapeno, thinly sliced into rounds
1/3 cup fresh cilantro leaves
1 avocado, halved, pitted, peeled and diced into 1/4-inch pieces
1 1/2 cups tortilla chips, crushed
1 lime, quartered

Steps:

Heat the oil in a medium saucepan set over medium heat. Add the onions and 1/2 teaspoon salt and cook, stirring, until soft and translucent, about 5 minutes. Add the tomato paste, chili powder, cumin, garlic powder and tomato and cook, stirring, until the tomato starts to soften and the tomato paste darkens in color, about 1 minute. Add the broth and 1/2 teaspoon salt and bring to a boil. Stir in the oats and reduce the heat to medium-low. Simmer until the oats are creamy and tender, 5 to 6 minutes. Remove the saucepan from the heat, cover and rest until the oatmeal thickens slightly, about 2 minutes (not all of the liquid will be absorbed).
Transfer the oatmeal to four serving bowls. Scatter the sliced jalapeno and cilantro over the oatmeal. Divide the avocado evenly among the bowls and top with the crushed tortilla chips. Serve warm with a lime wedge on the side.

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

Ingredients

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
¼ 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

Tips:

Use low-sodium chicken broth: Since the tortilla chips and cheese can add a lot of saltiness to the soup, using a low-sodium broth will help keep the overall soup from being too salty.
Don't overcrowd the pan: When cooking the chicken, make sure to not overcrowd the pan. This will help the chicken cook evenly and prevent it from steaming.
Use a variety of vegetables: Feel free to add any vegetables you like to this soup. Some good options include corn, black beans, or diced bell peppers.
Make it spicy: If you like spicy food, add a teaspoon or two of chili powder or diced jalapeño pepper to the soup.
Serve with your favorite toppings: Some good topping options for this soup include sour cream, avocado, cilantro, or crumbled tortilla chips.

Conclusion:

This healthy tortilla soup oatmeal is a delicious and easy-to-make meal that is perfect for a quick lunch or dinner. It is packed with flavor and nutrients, and it can be easily customized to your liking. So next time you're looking for a healthy and satisfying meal, give this tortilla soup oatmeal a try!