Skinny Minnie Tortilla Soup Food

SKINNY TORTILLA SOUP

Steps:

• In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add 1 cup cheese; cook and stir over low heat until melted. Crumble half of the tortilla chips into soup bowls. Ladle soup over chips. Top each serving with two crumbled chips; sprinkle with remaining cheese.

CHICKEN TORTILLA SOUP

Steps:

• Preheat the oven to 375 degrees F.
• Start by mixing together the cumin, 1 teaspoon of the chilli powder, the garlic powder and salt. Drizzle the chicken breasts with 1 tablespoon of the olive oil. Then sprinkle with 1 teaspoon of the spice mixture. Set the rest of the spice mixture aside. Bake until the chicken is cooked all the way through, 15 to 20 minutes. Remove it from the oven. Cut the chicken into cubes and set aside.
• Next, heat the remaining 1 tablespoon olive oil in a large pot over medium-high heat. Throw in the onions, green and red bell peppers and garlic. Throw in a tablespoon of the spice mixture used to season the chicken. Add a little extra chilli powder (about 1/4 teaspoon) for heat. Stir to cook the vegetables until they begin to turn golden brown, about 5 minutes. Add the cubed chicken and diced tomatoes, juice and all. Add the chicken broth, hot water and tomato paste. Stir to combine and bring the mixture to a boil. Reduce the heat to low. Add the drained black beans. Next, mix together the cornmeal with 1/2 cup water. Add the mixture to the pot, and then simmer the soup for 10 to 15 minutes. Give it a taste and add salt or seasonings as needed; be sure to not under salt it!
• Cut the tortillas into uniform 2- to 3-inch strips. Stir most of them into the soup just before serving. This is what makes tortilla soup tortilla soup! Turn off the heat and get ready to serve it up. Ladle the soup into a bowl, then add avocado, red onion, sour cream, cilantro and extra tortilla strips to the top. The more toppings on tortilla soup, the merrier.

SKINNY MINNIE TORTILLA SOUP

Steps:

• Combine the first six ingredients in large pot.
• Bring to a boil over medium heat, stirring until the refried beans are completely mixed with other ingredients.
• Turn heat down to low and simmer for 10 minutes, stirring occasionally.
• Add 1 cup of cheese and stir until melted.
• Remove from heat.
• Crumble several chips in the bottom of each serving bowl and ladle soup over top. I prefer to crumble my chips on top so they don't get too soggy and have a few extra on the side for dipping.
• Sprinkle with remaining cheese.

SKINNY PUMPKIN SOUP

Steps:

• Preheat oven to 350 degrees Fahrenheit. Toss cut pumpkin cubes in vegetable oil to coat evenly and place in a shallow baking pan. Roast pumpkin in oven until pumpkin is soft enough that a fork pokes into it easily, about 1 hour to 1 and 1/2 hours. Remove pumpkin from oven and let cool.
• Place chopped yellow onion and carrot into food processor and puree for a few minutes until it forms a thick paste (you can add a little bit of water or stock to the processor in case the vegetables stick to the sides).
• Melt butter in a medium stock or soup pot on medium heat and add onion/carrot paste. Cook the paste until it becomes translucent, about 5 minutes.
• Add vegetable stock to pot and bring to a simmer, stirring a few times to incorporate the carrot/onion paste.
• Puree pumpkin cubes in food processor until smooth and add to the pot, along with the half & half, apple cider vinegar, and maple syrup, stirring occasionally.
• When mixture is back to a simmer, add all remaining ingredients except for the almonds and stir together. Reduce heat to low and simmer for at least 15 minutes. Simmer for about an hour for better results. Serve hot and sprinkle some of the chopped toasted almonds on top of each serving.

SKINNY VEGETABLE SOUP

Steps:

• Mix all ingredients and cook covered slowly in a dutch oven.
• Cook for 1 - 1/2 hours.
• Season more or less to your tastes.

SKINNY SLOW-COOKER CHICKEN TORTILLA SOUP

Steps:

• Heat oil over medium/high heat in a medium skillet. Add onion and garlic and cook until translucent, about 3 minutes. I like mine to be a bit under-sauteed, to keep a bit of their crunch.
• Once sauteed, add the onion and garlic to a slow cooker over high heat. Add in all other ingredients except for tortillas and garnishes. Stir to combine.
• Heat on high, covered, for 2-3 hours, or on low for 4-5 hours.
• Before serving, prepare the tortilla crisps: In a small saucepan, heat the canola oil over medium/high heat.
• Spray each tortilla with olive oil and sprinkle with the taco seasoning. Use a pastry brush to spread out the taco seasoning evenly.
• Using a pizza cutter, cut each tortilla into 1/2 inch strips.
• Cook the strips in batches, about 2-4 minutes or until browned. Some of the taco seasoning will come off into the oil, and that's okay.
• Using a slotted spoon, remove the strips and allow to drain on a paper towel.
• When ready to serve the soup, serve garnished with extra cilantro, low fat sour cream, jalapeños, and tortilla strips. Or any of your favorite toppings!
• Enjoy!

SKINNY TORTILLA SOUP

Steps:

• In saucepan, combine beans, broth, corn, salsa, chicken and water. Bring to a boil. Reduce heat, cover and simmer for 10 minutes.
• Add 1 cup of the cheese, cook & stir over low heat until melted.
• Crumble half of the tortilla chips into soup bowls. Ladle soup over chips. Top each serving with two crumbled chips and sprinkle with remaining cheese.

SKINNY SOUP - WW

Steps:

• Saute celery and onion using cooking spray.
• Add tomatoes, soups and water.
• Add taco mix and garlic.
• Let simmer partially covered for about 1 hour.
• Add the green beans and simmer another 15 minutes.
• Top with parmesan, or low-fat cheese then put a dollop of fat-free sour cream on top.