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Tortilla Soup

When the cold weather hits, so do the soup cravings! There’s something about a delicious hearty soup that is so appetizing during the winter months. This recipe for a healthy tortilla soup was made with ground turkey; however, it would be just as good with chicken breast pieces. Although I can’t vouch for it, shrimp and steak pieces would most likely be just as delicious. Vegetarian? Leave out the meat altogether.

This soup is easy enough to be a go-to dish in your kitchen (roast your chilies, then chop and freeze until you’re ready to cook for a quick addition). I topped mine with minced cilantro, a dollop of Greek yogurt and homemade tortilla strips made by slicing corn tortillas and baking until crisp.

Try pairing this with a glass of my favorite on-plan “beer,” made by adding a tablespoon of apple cider vinegar to diet ginger ale on ice (I’m not sure why it reminds me of a beer, but it does). Enjoy!

Healthy Tortilla Soup Recipe:

  • 2 poblano or anaheim chilies
  • 20 oz. lean ground turkey (1 package)
  • 1 tsp. garlic powder
  • 1 tsp. minced onion flakes
  • 4 tomatoes, seeded and chopped
  • 4 cloves garlic, coarsely chopped
  • 10 green onions, cut into half-inch pieces
  • 4 C. water
  • 1-2 packets SlimGenics Chicken Bouillon Soup Thermo-Snacks®
  • 1/2 tsp. Morton® Lite Salt
  • 1/2 tsp. freshly ground black pepper
  • 4 thin corn tortillas (50 calories or less per tortilla)
  • 4 Tbsp. fresh cilantro, minced
  • 4 Tbsp. low-fat Greek yogurt

Hold chilies over a grill or gas cook top flame, using tongs to turn, until skins become charred and bubbled. When cool enough to handle, remove skin and cut chilies in half. Remove seeds and veins and dice chilies (leave the seeds in if you like a spicy soup).

While chilies are roasting, heat a Dutch oven over medium-high heat. When hot, coat with oil sprayer and add turkey. Use a spatula to break up meat, but do not stir or mix, allowing bottom to get browned before turning. When pink is gone, transfer turkey to a plate and return pot to hot burner.

Place diced chilies, tomatoes and garlic in hot pot. Cook, stirring occasionally, until tomatoes break down and release their liquid, about 15 minutes. Add green onions and cook, stirring, for another 3 minutes. Add water and chicken bouillon. Stir well and bring to a boil. Reduce heat to medium-low, cover, and simmer for 30 minutes.

Carefully transfer half of soup into a food processor or blender. Blend until well combined and transfer to a bowl. Repeat with remaining soup and return all of soup to pot. Add reserved ground turkey and cook over medium-low heat until heated through.

Preheat oven to 425 degrees F.

Cover a baking sheet with aluminum foil and coat with oil sprayer. Slice tortillas into strips and arrange in a single layer on baking sheet, coating top with more oil sprayer. Sprinkle with a pinch of light salt, if desired. Bake in preheated oven for 8-10 minutes, or until crisp and lightly browned.

To serve soup, divide between four bowls and top with tortilla strips, cilantro and yogurt.

Makes 4 servings