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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 356.4
  • Total Fat: 18.5 g
  • Cholesterol: 52.6 mg
  • Sodium: 561.5 mg
  • Total Carbs: 26.7 g
  • Dietary Fiber: 7.0 g
  • Protein: 25.1 g

View full nutritional breakdown of The Best Tortilla Soup Ever calories by ingredient
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The Best Tortilla Soup Ever



Introduction

My absolute favorite soup recipe made healthier by using mostly fresh ingredients. We modeled the recipe after soup from la Carreta Mexican Cafe in Nacadoche's Tx. The soup was more of a stew packed with carrots, onion, tomato, and celery. Each bowl was garnished with a small wheel of corn, sour cream, and a lime slice. It also came with a plate of colorful fried tortilla strips, avocado slices, shredded Monterrey cheese, and sprigs of cilantro on the side. It was so aromatic you could smell it before the waiter arrived at your table with it.
I have omitted the tortilla strips to cut down on the salt and extra carbs,
My absolute favorite soup recipe made healthier by using mostly fresh ingredients. We modeled the recipe after soup from la Carreta Mexican Cafe in Nacadoche's Tx. The soup was more of a stew packed with carrots, onion, tomato, and celery. Each bowl was garnished with a small wheel of corn, sour cream, and a lime slice. It also came with a plate of colorful fried tortilla strips, avocado slices, shredded Monterrey cheese, and sprigs of cilantro on the side. It was so aromatic you could smell it before the waiter arrived at your table with it.
I have omitted the tortilla strips to cut down on the salt and extra carbs,

Number of Servings: 8

Ingredients

    1 yellow onion, diced
    4 tbsp olive oil
    3 cloves garlic, minced
    3 stalks celery, diced
    3 carrots, peeled and sliced
    6 Roma/plum tomatoes sliced
    1 can Green Chilies, Hatch Fire Roasted Diced Mild, 4 tbsp (use half of can for less 'heat)'
    4 skinless, boneless chicken portions
    4 cups (one box/ 32 oz.) Reduced Sodium Chicken Broth,
    1 cup water
    1 tbsp cumin, ground
    1 tsp chipotle chili pepper, ground OR ground red pepper flakes (use less for a less spicy soup)
    2 cups black beans- (clean and soak over night before using in recipe)
    1 cup frozen corn or 3 frozen cobs of corn.
    3 tbsp lime juice

    Garnish plate options:
    1/4 cup lite sour cream
    1 lime cut into slices
    1 cup Monterrey Jack cheese, shredded
    1/4 cup Cilantro, chopped
    1 avocado cut into slices


Directions

Rinse and clean dried beans removing any foreign matter or' bad' looking beans. Soak dry beans over night in 6 cups warm water, in lidded container, do not refrigerate.

The following day (sometime in the early afternoon if you want tortilla soup for dinner). In a large stew pot Saute diced onion, minced garlic, and celery in 4 tbsp olive oil until onion begins to turn opaque.

Add tomatoes, Hatch green chilies, beans, 4 chicken breasts, chicken broth, spices, corn and water.

Cover and cook until veggies and beans are soft and chicken is cooked through. (roughly 4-6 hours).

Take out chicken to cool and shred. Shred with 2 forks scraping/pulling in opposite directions over chicken following it's 'grain' (this is the natural direction it wants to shred) , or use one fork to hold chicken down while you use the other fork to scrape over breast to shred it.
Remove corn on the cob (if you used it) cool, and slice it into wheels (3-4 wheels per cob). Then put it back into the soup along with with the shredded chicken.

Add lime juice,mix it in well.
Serve in individual bowls with a small dollop sour cream and a lime wedge resting upon one of the corn wheels, in the center of each bowl.

Set up separate plate with avocado slices, sour cream, lime slices, diced cilantro, and shredded cheese. Serve along side soup for self serve garnish.

The 'Bad' version of this soup is a little faster to make and more flavorful, but very high in sodium.
It substitutes the dried black beans for canned black beans
Hatch Chilies for 1 can Rotel tomatoes with cilantro
Reduced sodium chicken broth for Swanson's chicken broth
and fresh tomatoes for Del Monte Original Recipe Stewed tomatoes.

Makes 8-10 hearty servings (but you can never have just one bowl!).

Number of Servings: 8

Recipe submitted by SparkPeople user AL2032SIO22H2O.






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