Meatless Chicken Tortilla Soup
Nutritional Info
- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 61.9
- Total Fat: 0.8 g
- Cholesterol: 1.3 mg
- Sodium: 400.4 mg
- Total Carbs: 12.8 g
- Dietary Fiber: 2.3 g
- Protein: 1.7 g
View full nutritional breakdown of Meatless Chicken Tortilla Soup calories by ingredient
Introduction
This is my own version of a favorite Texas dish, minus the meat. It is very filling, tasty, and best of all, it's great for people watching their calories! This is my own version of a favorite Texas dish, minus the meat. It is very filling, tasty, and best of all, it's great for people watching their calories!Number of Servings: 15
Ingredients
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32 ounces chicken broth, 4 cup
2-4 cups of water
1 teaspoon liquid smoke
29 Ounce can hominy
1/2 cup white rice
1 Medium red bell pepper, chopped
1 Medium yellow bell pepper, chopped
2 tablespoons dehydrated onions, or 1/4 cup chopped yellow onions.
One 15 ounce can diced tomatoes
1/4 cup diced picked jalapeno peppers
1 1/2 tablespoons ground cumin
1 tablespoon ground black pepper
1 tablespoon paprika
1 tablespoon chili powder
1/2 cup fresh chopped cilantro
Add a little Grated Monterrey cheese and low-fat sour cream to your bowl and enjoy!
Tips
If you're worried about sodium, use a low-salt broth. If you want to add chicken, grill up one breast, chop it into small pieces and add to the soup. It only adds six calories to each serving, but also adds a gram of protein.
Directions
1. Cut up the onions (if you're using fresh) and washed, clean peppers into medium sized chunks and set aside. I used dried onions and they worked fine in this recipe, too.
2. Wash the cilantro, being sure to get the dirt off. If you get organic cilantro, you'll probably see some dirt in the leaves.
3. Mince the cilantro and set aside with the peppers and onions.
4. In a large pot, add the chicken broth, water, and liquid smoke. Liquid smoke can usually be found in the same aisle where you can find barbecue sauces and other condiments.
5. Add the rest of the ingredients in no particular order and stir thoroughly.
6. Let the soup simmer on medium heat for about an hour, stirring occasionally. Be careful not to let it boil over.
For each serving, use about 1-2 tablespoons of grated Monterrey cheese and 1 tablespoon of sour cream. If you're not worried about calories, add some crushed tortilla chips for an experience right out of a restaurant!
Serving Size: Makes about 15 1-cup servings
Number of Servings: 15
Recipe submitted by SparkPeople user TLCOUNCIL.
2. Wash the cilantro, being sure to get the dirt off. If you get organic cilantro, you'll probably see some dirt in the leaves.
3. Mince the cilantro and set aside with the peppers and onions.
4. In a large pot, add the chicken broth, water, and liquid smoke. Liquid smoke can usually be found in the same aisle where you can find barbecue sauces and other condiments.
5. Add the rest of the ingredients in no particular order and stir thoroughly.
6. Let the soup simmer on medium heat for about an hour, stirring occasionally. Be careful not to let it boil over.
For each serving, use about 1-2 tablespoons of grated Monterrey cheese and 1 tablespoon of sour cream. If you're not worried about calories, add some crushed tortilla chips for an experience right out of a restaurant!
Serving Size: Makes about 15 1-cup servings
Number of Servings: 15
Recipe submitted by SparkPeople user TLCOUNCIL.