Mexican · Dinner
Tortilla Soup (Low-Calorie)
Chicken tortilla soup built on a light tomato broth simmered with charred poblano, onion and garlic, shredded chicken breast, and corn tortilla for body. Finished with lime, cilantro and baked tortilla strips, it keeps the classic smoky, tangy profile at a lighter calorie count.
$4
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
372Calories
41.2gProtein
11.8gFat
24.6gCarbs
6.8gSugar
5.9gFiber
610mgSodium
112mgChol
2.3gSat Fat
1150mgPotassium
95mgCalcium
3.1mgIron
0.4mcgVitamin B12
38mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
high-fiber
low-calorie
Instructions
1
Prep
Thinly slice the onion, poblano and chicken breast; mince the garlic; cut the tortilla into thin strips.
2
Bake
Spread tortilla strips on a tray and bake at 400°F (200°C) for 8 minutes until crisp and lightly browned.
3
Heat
Warm olive oil in a pot over medium heat, sauté onion and garlic for 4 minutes until translucent and soft.
4
Simmer
Add chili powder, cumin and smoked paprika; cook 30 seconds. Stir in tomatoes, stock and poblano; simmer 15 minutes until broth deepens and thickens slightly.
5
Plate
Add chicken breast to broth and poach at low heat for 12 minutes until 165°F internally, shred, ladle into bowl, and top with tortilla strips, sliced avocado, cilantro and lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g chicken breast, boneless skinless
- 22 corn tortilla, about 25g
- 1 cup120g, a third of a 14.5 oz can canned tomatoes
- 11 onion
- 4 cloves4 cloves garlic
- 11 poblano pepper
- 2 cup480ml chicken stock, low-sodium
- 1 tsp1 tsp chili powder
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp smoked paprika
- 2 tsp2 tsp olive oil
- 11 avocado
- 2 tbsp2 tbsp cilantro
- 22 lime wedge
- salt, to taste
