Light Creamy Chicken Tortilla Soup Recipes

CREAMY CHICKEN TORTILLA SOUP

Steps:

• Heat oil in a large saucepan over medium heat; stir in onion and garlic. Saute until the onion has softened and turned translucent, about 5 minutes.
• Add broth, condensed soup, picante sauce, chili powder, oregano, cumin, cilantro, pepper, and bay leaf; bring to a boil. Add chicken, corn, and half-and-half. Cover and simmer for 30 minutes.
• Ladle into bowls and top with tortilla strips.

LIGHT CREAMY CHICKEN TORTILLA SOUP

Steps:

• Heat butter and olive oil in a soup pot.
• Add onions and saute just until soft and translucent.
• Add garlic and cook for 1 minute.
• Stir in tomatoes and add chicken broth.
• Stir in refried beans and season with cumin, coriander (if using), salt and pepper. Season to taste.
• Continue to mix until well combined; turn the heat up and bring to a boil.
• Turn heat down to medium-low; add chicken and corn kernels; continue to cook for 5 to 7 minutes, or until heated through. Squeeze in lime juice or sprinkle true lime, to taste.
• Ladle into bowls and top with cheese, avocado, cilantro and tortilla strips if desired.
• Enjoy!

LIGHT CHICKEN TORTILLA SOUP

Steps:

• Heat some of the water in the microwave until almost boiling. Add the bouillon and stir to dissolve.
• In a large pot, saute first four ingredients until tender.
• Add the remaining ingredients in the ingredients list up to and including the chicken (also include the bouillon water and the remaining water) .
• Cover and bring to a boil.
• Reduce heat to low and simmer for about an hour.
• Add any additional vegetables that you want in the soup. (I usually add a couple of diced zucchinis.).
• Simmer until the vegetalbes are tender, about 30 more minutes.
• To serve: Make enough corn tortilla strips for the amount of servings that you are going to make. (I like a thick soup so I use two small corn tortillas per person).
• Slice the corn tortillas into thin strips and fry them in some vegetable oil until they are slightly crisp.
• Lightly sprinkle the tortilla strips with salt if desired.
• Layer the tortilla strips in bowls.
• Sprinkle with chopped avocado if desired.
• Ladle soup into bowl.
• Sprinkle with shredded cheddar cheese and cilantro and serve immediately.

CREAMY CHICKEN TORTILLA SOUP

Steps:

• Combine tomatoes, broth, beans and corn in medium saucepan.
• Stir together and bring to a boil.
• Reduce and bring to a simmer, add chicken and heat through.
• Turn off heat and stir in cilantro.
• Top each bowl of soup with cheese and crushed tortilla chips.

LIGHT CHICKEN TORTILLA SOUP

Steps:

• 1. Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; saute 2 minutes.
• 2. Stir in chicken and next 10 ingredients; bring to a boil. Reduce heat, and simmer 1 hour or more.
• 3. Ladle soup into bowls; top with chips and sour cream.
• 4. 185 calories; 3.7g fat; 15.3g protein; 409mg sodium; 2g fiber; 22.2g carbs

CHICKEN TORTILLA SOUP I

Steps:

• In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
• Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
• Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.