I’m sharing a hearty delicious and easy chicken tortilla soup, Perfect for a chilly day! I love tortilla soup and have shared a few on Skinny Kitchen, in the past. This one is a bit different and I added quinoa. It’s super filling and so flavorful! Each huge serving has 310 calories and 4 grams of fat. And any leftovers freeze great!
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon garlic cloves, minced
- 2 cups onions, diced
- 1 cup red, yellow, or orange bell pepper, diced
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 1½ teaspoons ground cumin
- 1 teaspoon dried oregano
- A little black pepper, to taste
- 8 cups reduced-sodium chicken broth, I used Swanson’s
- 1 (28-ounce) can diced tomatoes
- 1 (15-ounce) can black beans, drained and rinsed
- 2 cups corn kernels, frozen, canned, or roasted (I used Trader Joe’s frozen roasted corn)
- ½ cup quinoa (uncooked)
- Juice of 1 lime (~2 T)
Optional Toppings
- ½ cup chopped fresh cilantro leaves
- Crushed tortilla chips, I think this topping is a must!
- Light cheddar cheese, shredded
- Salsa
- Non-fat plain Greek yogurt or fat-free sour cream
Instructions
- To Make on Stove-Top: Heat olive oil in a large nonstick pot over medium heat. Add chicken and cook until golden, about 2-3 minutes per side. Won’t be cooked through at this point; set aside.
- In the same pot add garlic, onions, and bell peppers. Cook, stirring occasionally, until tender, about 3-4 minutes.
- Stir in tomato paste, chili powder, cumin, oregano, and a little black pepper. until fragrant, about 1 minute. Stir in chicken broth, tomatoes, black beans, corn, and chicken. Bring to a boil; reduce heat and simmer, uncovered, for 20 minutes, until chicken is cooked through. Remove chicken from the soup pot and shred, using two forks.
- Add quinoa and chicken into the pot. Mix well. Simmer, uncovered, until quinoa is tender, about 15-20 minutes. Stir in lime juice.
- To Make in Crock-pot: Cook onion, garlic, and bell peppers in microwave for about 4 minutes until softened. Add to crock-pot. Add all ingredients except quinoa to crock-pot and cook on high for 4 hours or low for 7 hours. Add quinoa with 1½ hours left. Or cook quinoa separately and add to soup when done. Before serving, shred the cooked chicken and add it back to the soup.
- To each serving: Top with desired optional toppings. I like the crushed tortilla chips for sure and I like a little cheese and cilantro. This soup freezes great!
Notes
Makes 8 servings. Each serving, 2 cups
Food Facts
Quinoa cooks the same as adding rice to a soup recipe. It absorbs the flavors and juice.
WW Freestyle SmartPoints 2-Blue
WW SmartPoints 9-Green
WW Points Plus 7
Food Facts
Quinoa cooks the same as adding rice to a soup recipe. It absorbs the flavors and juice.
WW Freestyle SmartPoints 2-Blue
WW SmartPoints 9-Green
WW Points Plus 7
| SKINNY FACTS: for 2 cup serving 310 calories, 4g fat, 1g sat. fat, 28mg chol, 13g prot, 48g carbs, 9g fiber, 1,400mg sod, 11g sugar |
| FACTS: Freestyle SmartPoints 61 calories, 0g sat. fat, 2g prot, 1g sugar |
Skinny Facts
Serving: 2cupsCalories: 310kcalCarbohydrates: 48gProtein: 13gFat: 4gSaturated Fat: 1gCholesterol: 28mgSodium: 1400mgFiber: 9gSugar: 11gBlue Smart Points: 2Green Smart Points: 9Plus Points: 7
