Green Chile Chicken Tortilla Soup Low Carb Food

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CHICKEN TORTILLA SOUP RECIPE BY TASTY



Chicken Tortilla Soup Recipe by Tasty image

Here's what you need: cooking oil, garlic, white onion, tomato, green chilli, black beans, frozen corn, salt, pepper, dried oregano, cumin, chili powder, chicken broth, rotisserie chicken, tortilla strip, fresh cilantro

Provided by Crystal Hatch

Categories     Lunch

Time 30m

Yield 1 serving

Number Of Ingredients 16

1 tablespoon cooking oil, of preference
1 clove garlic, minced
2 tablespoons white onion, diced
¼ cup tomato, diced
1 tablespoon green chilli, diced
¼ cup black beans
¼ cup frozen corn
salt, to taste
pepper, to taste
⅛ teaspoon dried oregano
⅛ teaspoon cumin
⅛ teaspoon chili powder
1 ½ cups chicken broth, or veggie broth
1 cup rotisserie chicken, shredded
tortilla strip, for garnish
fresh cilantro, for garnish

Steps:

  • In a medium sauce pot over a medium heat, add oil, garlic and onion. Cook until onion starts to become translucent.
  • Add tomatoes, green chiles, black beans, corn, salt, pepper, oregano, cumin, and chili powder. Cook until all ingredients are heated through, stirring occasionally.
  • Add broth, stir and bring to a simmer.
  • Add chicken and allow to heat through.
  • Serve with a sprinkle of tortilla strips and cilantro.
  • Enjoy!

Nutrition Facts : Calories 1290 calories, Carbohydrate 79 grams, Fat 85 grams, Fiber 6 grams, Protein 49 grams, Sugar 15 grams

GREEN CHILE CHICKEN TORTILLA SOUP (LOW CARB)



Green Chile Chicken Tortilla Soup (Low Carb) image

Make and share this Green Chile Chicken Tortilla Soup (Low Carb) recipe from Food.com.

Provided by toadkiller

Categories     Brunch

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

2 cups cooked shredded chicken breasts
2 cups 99% fat free chicken broth (swansons)
16 ounces green chili peppers, salas verde (central market)
1 teaspoon cumin
1/4 cup low moisture part-skim mozzarella cheese
1 (8 inch) whole wheat tortillas (la torilla factory)

Steps:

  • Mix chicken, chicken broth, salsa verde and cumin in medium pot and bring to boil. Put the lid on and simmer for 5 minutes.
  • Heat tortilla then cut into 1/4 inch strips.
  • To serve, put soup in a bowl and top with 1/4 of the tortilla strips and 1/4 of the cheese.

Nutrition Facts : Calories 86.1, Fat 2.7, SaturatedFat 1.5, Cholesterol 9.1, Sodium 342, Carbohydrate 11.5, Fiber 1.8, Sugar 6.1, Protein 6.1

DELICIOUS CHICKEN TORTILLA SOUP (LOW-FAT)



Delicious Chicken Tortilla Soup (Low-Fat) image

Once Fall turns to Winter, I love curling up with a hot bowl of soup and a good book with the snow falling outside. This soup is a twist on the traditional chicken noodle but simple & easy. If you plan on stretching this beyond one meal, add the lime juice to your bowl rather than in the entire pot. Edited to add: I made this over the holidays and for spice, used a can of diced tomatoes with Southwest seasoning and a can of Rotel with cilantro and lime. Very spicy!

Provided by Canadian in Minneso

Categories     Clear Soup

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 cup chopped onion
4 ounces green chilies (I usually buy canned)
5 cups chicken broth (if you want it thicker, reduce to 4 cups)
2 cups cooked long-grain rice (I use wild rice)
10 ounces whole or diced tomatoes and green chilies, undrained
5 ounces chicken breasts, cubes (about 2 large)
1 tablespoon lime juice
low-fat tortilla chips

Steps:

  • In a large saucepan, cook onions and chilies until tender.
  • Add broth, rice, tomatoes, and chicken cubes. Mix well. Bring to a boil.
  • Reduce heat. Cover and simmer for 20 minutes.
  • Stir in lime juice.
  • Top each serving with tortilla chips.

LIZ'S SPICY CHICKEN AND GREEN CHILE SOUP



Liz's Spicy Chicken and Green Chile Soup image

This is a delicious variation of tortilla soup that I got from my wonderful sister, Liz (and then slighly modified)! The secret is the green enchilada sauce - it makes for a nice hot and spicy soup! Enjoy!

Provided by Helping Hands

Categories     < 4 Hours

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 12

3 chicken fillets
1 (11 ounce) can Mexican-style corn
1 cup chopped onion
1/2 cup chicken broth
1 (4 ounce) can diced green chilies
2 (19 ounce) cans green enchilada sauce
2 -3 cloves garlic, minced
1 packet fajita seasoning mix
shredded monterey jack cheese or Mexican blend cheese
sliced avocado
1 bag tortilla chips
1 tablespoon olive oil

Steps:

  • Rub chicken fillets with fajita seasoning mix.
  • Place chicken in skillet and brown each side.
  • Remove from skillet and allow to cool.
  • Cut into bite-size pieces.
  • Add 1 Tbs olive oil to skillet and saute onions, garlic, and green chiles.
  • Move to large saucepan.
  • Add enchilada sauce, chicken broth, Mexi-Corn, and chicken.
  • Salt and pepper to taste.
  • Bring to a boil, then turn down to simmer.
  • Allow to simmer for 1/2 hour to 1 hour.
  • Top with cheese, crumpled tortilla chips, and sliced avocado.

GREEN CHILE CHICKEN SOUP



Green Chile Chicken Soup image

Ridiculously easy and quick. My husband's favorite. The only way to mess this one up is to add too much milk making the soup too thin. I got this recipe from my mother, but I don't know where it originated. The amounts can vary. You really can't mess this one up.

Provided by Robyn from the dese

Categories     Lunch/Snacks

Time 25m

Yield 1 large pot, 8 serving(s)

Number Of Ingredients 7

2 cans cream of chicken soup
1/2 can corn, drained
2 cans pre-cooked chicken or 2 pre-cooked chicken breasts, chopped
3/4 cup milk
2 cans green chili peppers (I use Hatch brand)
1/2 tablespoon pepper
tortilla

Steps:

  • Mix soups, chicken, corn and green chile in very large pot.
  • Gradually add milk to desired consistency.
  • I use about 3/4 of the empty soup can full.
  • Let boil.
  • Serve in bowls with tortillas on the side.
  • You can probably do this in a crockpot with raw chicken at the bottom, top with soup, corn, milk and chile and let cook 7 hours.

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