Chicken Tortilla Soup

Chicken Tortilla Soup

I make this variation when I roast chicken and have some left overs (or when I don't just want chicken and veggies).


1 cup of diced chicken breat meat
4 cups of low sodium chicken stock (for this recipe I use store bought as my homemade stock is higher in calories and we are getting that from the chicken itself. I use Wolfgang Pucks stock)
1/2 cup of yellow or white corn
1 medium yellow onion chopped
1 medium red bell pepper chopped
3/4 cup of black eye peas (you can use any bean you want, I just had the black eye peas left over from another recipe and it worked out great)
1-3 tsp of hot paprika (do this to taste I like the smokey heat it provides)
1 tbs of red pepper flakes (i like mine with a kick so add to taste here)
2 white corn tortillas
1tsp Olive Oil
(optional fresh cilantro or scallions)

Preheat your oven to 350 or turn on your broiler.

In a medium stockpot sweat the onion and bell pepper over medium to low heat, watch it carefully we don't want to brown the veggies here just soften them up.

Once the veggies have softened up add the stock, chicken, corn, paprika, red pepper flakes and black eye peas to the pot and simmer for 20 minutes so the flavors can merge.

While the soup is simmering take your two tortillas and spray them with olive oil (I have a spray bottle designed for this but you can get commercial EVOO sprays) set them on a cookie sheet and pop them in the oven watching carefully as we just want to crisp them up (a little browning is just fine) if you place them under the broiler this will take less than 2 minutes.

When ready crumble a tortilla into two bowls and laddle soup on top. Add cilantro or scallions if you like and enjoy!

Serves 2

Nutrutional Information:

Calories = 353
Fiber = 7.5g
Fat = 5.45g

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