Healthy Tortilla Soup Food

HEALTHY "TORTILLA SOUP" OATMEAL

Steps:

• Heat the oil in a medium saucepan set over medium heat. Add the onions and 1/2 teaspoon kosher salt, and cook, stirring, until soft and translucent, about 5 minutes. Add the tomatoes, tomato paste, chili powder, cumin and garlic powder, and cook, stirring, until the tomatoes start to soften and the tomato paste darkens in color, about 1 minute. Add the broth, 1/2 teaspoon salt and a few grinds pepper, and bring to a boil. Stir in the oats and reduce the heat to medium-low. Simmer until the oats are creamy and tender, 5 to 6 minutes. Remove the saucepan from the heat, cover and rest until the oatmeal thickens slightly, about 2 minutes (not all of the liquid will absorb).
• Transfer the oatmeal to four serving bowls. Scatter the sliced chiles and cilantro over the oatmeal. Divide the avocado among the bowls, and top with the crushed tortilla chips. Serve warm with a quarter of lime on the side.

THE WORLD'S BEST TORTILLA SOUP

Steps:

• Heat vegetable oil in a large stock pot over medium heat. Add onion and garlic; cook and stir until brown and tender, about 5 minutes. Stir in 2 cans of chicken broth and canned tomatoes. Add fresh tomatoes.
• Mix Anaheim chile peppers, jalapeno pepper, cumin, chili powder, and pepper into the pot. Stir in chicken. Bring to a boil; reduce heat to medium and simmer soup until flavors combine, about 20 minutes.
• Ladle soup into serving bowls; twist 1 lime wedge into each bowl. Top with corn chips, sour cream, Cheddar cheese, avocado slices, and cilantro.

HEALTHY CHICKEN TORTILLA SOUP RECIPE

Steps:

• Add all the ingredients, except the cheese, corn tortilla strips and avocados to your crock pot. Cook on low for 8 hours (or high for 3-4 hours).
• Take out the chicken, shred it, and add it back to the soup.
• Add cheese just before serving, and top each serving with your favorite toppings (we like corn tortilla strips and avocado).
• To make homemade corn tortilla strips, slice up corn tortillas with a pizza cutter. Flash Fry in hot oil or bake in the oven at 425 for 8-10 minutes turning halfway through. ENJOY!
• * For stove top: heat all ingredients 30-40 minutes.

LEMON CHICKEN TORTILLA SOUP

Steps:

• Start off by chopping up the raw chicken into small strips or roughly chop it into small, uneven pieces. In large pot, heat about 2 tablespoons of olive oil on medium-high. Throw chicken into the pot stirring occasionally.
• As the chicken cooks, finely chop the onion and garlic and throw into the pot once chicken is mostly white.
• Add oregano, cumin, and chili powder.
• Stir in to mix the ingredients.
• At this point what I do is add lemon juice so it's properly incorporated into the dish.
• Let chicken cook until finished (about 5 minutes at this point with frequent stirring).
• Roughly chop the cilantro and tomato and add to chicken.
• Let cook for about 5 minutes.
• You should start to notice a good amount of liquid in the pot from the oil, lemon, and tomato.
• This is when I add the tomato sauce and stir.
• Again, I let sit for about 5 minutes.
• Once it's all nicely incorporated, add the chicken broth.
• Bring to a boil, then reduce to a simmer.
• Add black beans.
• Simmer for about 15 minutes.
• The soup should be an deep red color when finished.
• Ladle into a bowl, add more fresh cilantro, cheese, and crushed tortilla chips. Enjoy!

SIMPLE ROTISSERIE CHICKEN TORTILLA SOUP

Steps:

• Preheat a large pot over high heat. Add olive oil, swirl to coat, and add onions, poblanos, garlic, and reserved chicken skin. Season with salt and pepper and cook until softened and beginning to turn golden in spots, 5 minutes. Make a well in the center of the pot. Add remaining 1 tablespoon olive oil and add cumin, coriander and paprika. Stir to coat and toast until fragrant, stirring, 1 minute. Stir to combine. Add black beans, corn, and chicken broth. Bring to a simmer. Add chicken meat and heat just until warmed through. Remove chicken skin pieces and discard. Add cilantro and season with salt, pepper, and lime juice to taste.
• Place a few chips at the bottom of each serving bowl. Fill with soup and top each portion with jalapeño slices, cheddar, scallions, sour cream, lime wedges, additional cilantro, and additional tortilla chips. Serve.

HEALTHY CHICKEN TORTILLA SOUP

Steps:

• Broil chicken 3-4 in. from the heat for 5-6 minutes on each side or until a thermometer reads 170°. , In a Dutch oven coated with cooking spray, cook onion until tender. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes, beans, tomato sauce, tomato paste, chilies and seasonings. Shred chicken with two forks; add to soup. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes., Meanwhile, place tortilla strips on an ungreased baking sheet. Bake at 350° for 12-15 minutes or until crisp. Serve with soup.