Best 4 Skinny Tortilla Soup Recipes
Tortilla soup is a classic Mexican dish that is both flavorful and versatile. Our skinny tortilla soup recipe is a lightened-up version of the traditional soup that is just as delicious and satisfying, but with fewer calories and fat. With simple ingredients like chicken broth, vegetables, and spices, this soup is easy to make and can be tailored to your liking. Enjoy it as a main course or as a starter, and top it with your favorite toppings like avocado, sour cream, or cheese.
This article includes three variations of the skinny tortilla soup recipe:
- **Classic Skinny Tortilla Soup:** This version is a basic tortilla soup recipe that is made with chicken broth, vegetables, and spices. It is a great option for those who are new to making tortilla soup or for those who want a simple and flavorful soup.
- **Skinny Tortilla Soup with Black Beans:** This variation adds black beans to the soup for an extra boost of protein and fiber. It is a great option for those who are looking for a more filling and nutritious soup.
- **Skinny Tortilla Soup with Corn:** This variation adds corn to the soup for a touch of sweetness and crunch. It is a great option for those who are looking for a soup that is a little bit different from the traditional version.
No matter which variation you choose, you are sure to enjoy this delicious and healthy skinny tortilla soup!
SKINNY SLOW-COOKER CHICKEN TORTILLA SOUP
Cooler days call for comfort food, and this guilt-free version of chicken tortilla soup is just the ticket.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 3h5m
Yield 6
Number Of Ingredients 15
Steps:
- Heat oil over medium/high heat in a medium skillet. Add onion and garlic and cook until translucent, about 3 minutes. I like mine to be a bit under-sauteed, to keep a bit of their crunch.
- Once sauteed, add the onion and garlic to a slow cooker over high heat. Add in all other ingredients except for tortillas and garnishes. Stir to combine.
- Heat on high, covered, for 2-3 hours, or on low for 4-5 hours.
- Before serving, prepare the tortilla crisps: In a small saucepan, heat the canola oil over medium/high heat.
- Spray each tortilla with olive oil and sprinkle with the taco seasoning. Use a pastry brush to spread out the taco seasoning evenly.
- Using a pizza cutter, cut each tortilla into 1/2 inch strips.
- Cook the strips in batches, about 2-4 minutes or until browned. Some of the taco seasoning will come off into the oil, and that's okay.
- Using a slotted spoon, remove the strips and allow to drain on a paper towel.
- When ready to serve the soup, serve garnished with extra cilantro, low fat sour cream, jalapeños, and tortilla strips. Or any of your favorite toppings!
- Enjoy!
Nutrition Facts : ServingSize 1 Serving
SKINNY TORTILLA SOUP
"Chock-full of healthy ingredients, this tasty soup makes a warming lunch or dinner," Sharon Adams of Columbus, Ohio suggests. "Plus, it's so quick and easy to fix."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 7 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add 1 cup cheese; cook and stir over low heat until melted. Crumble half of the tortilla chips into soup bowls. Ladle soup over chips. Top each serving with two crumbled chips; sprinkle with remaining cheese.
Nutrition Facts : Calories 295 calories, Fat 8g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 900mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 7g fiber), Protein 22g protein. Diabetic Exchanges
SKINNY SLOW COOKER CHICKEN TORTILLA SOUP RECIPE - (4.1/5)
Provided by SkinnyMom
Number Of Ingredients 17
Steps:
- 1. Place chicken on the bottom of the slow cooker. Add remaining ingredients. 2. Cook on high for 4 hours or on low for 8 hours. 3. Preheat oven to 350. Spray 2 baking sheets with cooking spray. If you don't have 2 sheets then you will have to bake in shifts. 4. Cut the tortillas into thin strips. Place strips evenly on baking sheets. Mist the tops with more cooking spray. Season with salt and pepper. 5. Bake in the oven for 10-15 minutes or until the strips are golden brown. 6. Serve on top of the soup!
SKINNY MINNIE TORTILLA SOUP
This recipe could not be easier! Very quick to whip up with ingredients I always have on hand. Enjoy!
Provided by everydaycook
Categories Chicken
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine the first six ingredients in large pot.
- Bring to a boil over medium heat, stirring until the refried beans are completely mixed with other ingredients.
- Turn heat down to low and simmer for 10 minutes, stirring occasionally.
- Add 1 cup of cheese and stir until melted.
- Remove from heat.
- Crumble several chips in the bottom of each serving bowl and ladle soup over top. I prefer to crumble my chips on top so they don't get too soggy and have a few extra on the side for dipping.
- Sprinkle with remaining cheese.
Tips:
- For a smoky flavor, roast the tomatoes and poblano peppers before adding them to the soup.
- To make the soup even creamier, blend a portion of the soup until smooth and then stir it back into the pot.
- Garnish the soup with your favorite toppings, such as avocado, sour cream, cilantro, or tortilla chips.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Conclusion:
This skinny tortilla soup is a delicious and healthy meal that's perfect for a quick and easy weeknight dinner. It's also a great way to use up leftover chicken or turkey. Serve it with your favorite toppings and enjoy!
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