A Rich and Spicy Tortilla Soup That is Full of Flavor!


You'll love this authentic tasting Mexican Recipe !


Mexican food tends to be both spicy and colorful because of the rich variety of vegetables used to prepare it. Common veggies used in Mexican cuisine are chili peppers, green peppers, chilies, tomatoes, jicama and broccoli.

Enjoying an authentic Mexican meal now and then can be extremely satisfying to the palate. We just need to be aware that many Mexican dishes are calorie dense and high in fat.

When preparing Mexican cuisine at home, we can modify traditional recipes to make them lower in fat and overall calories. This makes indulging in this rich ethnic food a guilt-free experience that you can enjoy more often.

Enjoy!

This luscious tortilla soup can be served as a first course or as a meal. When serving as a main meal, just double the serving size.

Makes 4 servings

Ingredients for Mexican Tortilla Soup Recipe

  • Four 6" corn tortillas, cut into 1/4" strips
  • 1 medium tomato, halved
  • 2 garlic cloves, unpeeled
  • 1 teaspoon corn oil
  • 4 medium dried pasilla peppers, seeded and torn into pieces (see note below re: Preparing Chile Peppers)
  • 1 1/2 cups chopped onions
  • 4 cups low-sodium chicken broth
  • 4 ounces skinless boneless cooked chicken breast, cut into 1/2" pieces
  • 2 teaspoons fresh lime juice
  • 1/4 cup nonfat sour cream
  • 1/4 cup plain nonfat yogurt
  • 1/4 medium avocado, peeled, pitted and diced
  • 3/4 ounce Monterey Jack cheese, shredded
  • 1 lime, quartered

(Preparing Chile Peppers: When handling these peppers, you should ALWAYS wear plastic gloves--latex gloves are too thin--to protect your hands. These peppers are potent, and can cause a strong burning sensation on the surface of the skin.

Also, NEVER touch your face when handling these peppers to avoid burning your eyes.)

Preparing Tortilla Soup

  1. Preheat oven to 325 degrees F. Spray baking sheet with nonstick cooking spray.
  2. Place tortilla strips in a single layer on baking sheet; bake 20-25 minutes, until golden brown and crisp. Set aside.
  3. Preheat broiler. Line baking sheet with foil; spray foil with nonstick cooking spray.
  4. Set tomato halves, cut-side down, and garlic on prepared baking sheet; broil 4-6" from heat, turning as needed, until garlic is browned and tomatoes are blistered and browned.
  5. As they are done, transfer to medium bowl; set aside to cool.
  6. In medium nonstick saucepan, heat oil; add peppers. Cook over medium heat, stirring constantly, 1 minute.
  7. Transfer peppers to another medium bowl; add boiling water to cover. Let stand, covered, 20 minutes; drain and set aside.
  8. Meanwhile, in same saucepan, cook onions over medium heat, stirring frequently, 10 minutes, until golden brown. Remove from heat; set aside.
  9. Place reserved peppers in food processor or blender. Peel garlic; add to food processor. Add tomatoes and a few spoonsful of broth; puree until smooth.
  10. Place medium sieve over saucepan with onions. Strain pepper mixture through sieve, pressing with back of wooden spoon; discard solids.
  11. Stir remaining broth into onion mixture; bring liquid to a boil. Reduce heat to low; simmer 20 minutes.
  12. Add chicken to broth mixture; simmer 5 minutes, until heated. Stir in juice.
  13. In small bowl, combine sour cream and yogurt.
  14. Ladle broth mixture evenly into 4 bowls. To each portion, add one quarter of the reserved tortilla strips, avocado and cheese.
  15. Top each portion with one quarter of the sour cream mixture. Serve with lime quarters to squeeze into soup at the table.
This Mexican Soup Recipe allows for 1 1/3 CUPS per serving.

Nutritional Info Per Serving:
*276 Calories
*12 g Total Fat
*3 g Saturated Fat
*30 mg Cholesterol
*236 mg Sodium
*32 g Total Carbohydrate
*3 g Dietary Fiber
*20 g Protein
*191 mg Calcium









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