Skinny Chicken Tortilla Soup Recipe

This skinny chicken tortilla soup is as clean as they come, but don't worry just because it lacks many calories, it is not lacking in flavor one little bit!

Serves: serves 7, 1.5 cup servings


2 teaspoons olive oil
1 cup onion, chopped (about 1 small)
2 cups celery, sliced (about 4 medium stalks)
4 garlic cloves, minced
4 medium tomatoes, chopped
2 cups water
4 cups low-sodium organic chicken broth
3 cups chopped and/or shredded rotisserie chicken, skinless
2 cups sliced carrots (about 3 medium)
1 teaspoon dried oregano leaves
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon cumin
½ teaspoon cayenne pepper (add less or omit, if you don't want a spicy soup)
½ teaspoon sea salt + more to taste
½ teaspoon pepper + more to taste
optional garnish: chopped avocado, chopped fresh cilantro, crumbled Cotija cheese, Greek yogurt, crumbled tortilla chips

For a vegan version replace chicken broth with low-sodium organic vegetable broth, omit chicken and consider adding 2 cans black, red kidney or pinto beans.


  1. Heat oil in large saucepan over medium-high heat. Add chopped onion and celery; cook, stirring frequently, for about 5 minutes and until veggies are soft. Add garlic; cook, stirring frequently, for about 1 minute. Add tomatoes; cook, stirring frequently, for about 5 minutes and until tomatoes are soft. Set aside.
  2. Visit Skinny Chicken Tortilla Soup @ for full instructions.

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