Tangy Chicken Tortilla Soup
When I want to enjoy a hot meal, but I don’t want a lot of whole food in my stomach, I go the soup route. The fluid fills me up, without putting a lot of whole food through my stomach. As a result, I eat fewer calories and my stomach flattens out. I headed to the kitchen, looked to see what I had and started creating. Here’s basically what I came up with.
Please note: I didn’t measure as I went. I was just shaking, dumping and stirring stuff in, using what I had in the pantry and doing what I do best – make stuff up as I go along. I tried to guestimate what I did after I realized I probably should share what was brewing – especially since it was SO yummy and only 107 calories a cup, 8.5gm protein, 15.6 carbs and 1.2g fat! 🙂 Feel free to adjust the seasonings, water and lemon juice to fit your tastes. As for the 2 cans of soup. I often use a can of soup as a base for my pot-luck soups. You can use pretty much any vegetable soup as a base, or skip it altogether and just add more seasoning, diced tomatoes, bullion or powdered soup mix. 🙂
Tangy Chicken Tortilla Soup Recipe
DIET TIP: Scan food as you cook to track calories in your LoseIt app. Remember to adjust serving size to match the ENTIRE can or food product.
4 Chicken Breast pulled (boiled in lemon or lime juice, water, salt and seasonings)
(1-2 Cups of the broth from that soup can be used for the base)
1 1/2 Cup Yellow Corn (limit corn to limit calories)
1 Can Chicken Tortilla Soup
1 Can of Vegetable Beef Soup (that’s just what I happened to have)
3-4 Cans Water (depending on desired thickness)
2 Cans of Black Beans (dieters use 1 can)
1 Can of Diced Tomatoes
1 Can of Dices Green Chiles
1 Cup Yellow Rice (optional)
3 Tbsp Cumin
1 Tbsp Chili Powder
1/3 Cup Lime or lemon Juice
1/3 Cup Sonny’s Sweet BBQ Sauce (optional – gives a chipotle taste)
1 1/1 tsp Splenda or Stevia
Fresh Cilantro (to taste)
A few shakes of Red Pepper
Salt to taste
Should Make Approximately 23 1/2 Cups
Boil the chicken until the chicken falls apart. Chop it up, pull it apart and combine it with all other ingredients in a huge pot. Bring it to a boil and then let it simmer for a couple of hours. The longer it stews, the more flavor the chicken and veggies will have. Don’t do final tasting until it has cooked for a while. The taste of the broth will change as it adopts the flavors of the tomatoes, chicken, corn, black beans and green chiles. Once it has had a chance to simmer for a while, then you can determine if it needs more lemon or lime juice, or seasonings.
After I finished cooking it, I measured out (one cup at a time) into a tupperware container to find out how many cups it made. Add more chicken to increase protein, or decrease corn and beans to decrease carbs. You can add sliced avocado on top as a garnish if you want to increase fats. The key is finding out what your diet needs and making adjustments to fit your needs.
One cup makes a great snack. 1.5-2 cups is a filling meal!
Beef up the meal and protein by combining 1 cup of soup with 3 oz side of chicken for a 277 calories, 31g protein, 27gm carbs and 5g fat. (pie graph above shows the breakdown of nutrients)
DIET TIP: LOWER CALORIES EVEN MORE
Use 1 can of black beans (instead of 2), 3/4 cup of corn (instead of 1 1/2 cup) and no rice (instead of 1 cup), and you’ll reduce your calories to 78 calories per cup. (29 calories less – lower carb). Add broccoli to add more fiber and consistency with fewer calories.