Finally getting this up on the blog. One of our favorite soups. So spicy (in a good way) and the perfect meal to take to a potluck. It’s vibrant and colorful. If you follow Trim Healthy Mama this soup can be used for either E or S. We made it into an E meal by adding Mexican Brown Rice. You can make it an S by adding cheese and avocado.
Start by cooking your chicken breasts. I boiled mine but you can bake or skillet cook your chicken.
Chop your veggies. I used red bell pepper, onion, garlic, and zucchini. But the options are endless. Sweet Potato, yellow squash, peppers, celery, even a little corn.
I Love the Colors of it too. So pretty! Something about colorful food just makes it taste better!
Put it in a pan with a little olive oil an cook it for 10 minutes on medium heat.
Add your spices.
Pour in your broth.
The cooked veggies and spices make the broth look rice and taste amazing. Add your shredded chicken.
Let this simmer for about 15 minutes or so. If you want to intensify the flavor you can add half a jar of salsa or Rotel. Once again this is just delish! I add a squeeze of lime, fresh cilantro, and if having as an E meal I will add Baked Blue Corn Tortilla Chips (I buy mine at Trader Joe’s… remember to buy the BAKED kind.) If I am having as an S meal I will add cheese, sour cream, cilantro, and lime. This could even be an FP, if you kept your carb and fat count down! ENJOY!!
TEXAS CHICKEN TORTILLA SOUP (S OR E OR FP)
by Sarah Criddle
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Ingredients:
Cooked chicken breasts shredded (I used three and this pot fed my family of 7 with seconds)
6 cups of fat free chicken broth
1 large zucchini chopped
1/2 a large onion chopped
3 garlic cloves chopped
1 large bell pepper
1/4 to 1/3 cup of chili powder
1 tbsp. cumin
1 tsp salt or to taste
1/2 a jar of salsa (optional)
Fresh tomato, cilantro, lime for topping
Baked Blue Corn Tortilla Chips (E option)
Cheese, sour cream, avocado (S option)
Directions:
Cook your chicken (boil or bake or skillet cook then shred). Chop up all your veggies. Get a pan heating on medium heat with 1 to 2 tbsp. of Olive Oil. Add your veggies to the heated oil and cook for 10 minutes until the vegetables are tender. Add your spices. Pour in your six cups of fat free chicken broth. Simmer. Add your chicken and let simmer for 20 minutes or so. Optional- add half a jar of salsa or rotel. Garnish with fresh pico, salsa, cheese, sour cream, etc etc. ENJOY!!
Such a yummy soup!! I love that it’s a GOOD FP, and we can keep it as such, or add stuff to make it S or E. Great for when my hubs and I want a different fuel type. Thank you for another yummy recipe 🙂
THANK YOU!! 🙂
oh my yum!!! I read this recipe yesterday and couldn’t get it out of my mind. I had everything I needed so it must have been meant to be made this week 🙂 We had family over yesterday and grilled steaks. I had lots left over because some kiddos chose hot dogs over steak… say what?!! I know! Anyhoo! instead of chicken I used the left over steak cut up into bits and changed the chicken broth to beef broth. Absolutely amazing! next time I’ll be trying it your way with chicken 😉
OH that sounds amazing!!!! 🙂
By far my favorite recipe on the THM plan to date. I really liked it. My husband was also pleased. Thank you so much! It’s recipes like these that make staying on plan a breeze!
Yay!! I am so excited you like it!! It’s always on our menu here!! 🙂
Love chicken tortilla soup, will have to try this.
I am so excited to make this today. I finally made it to a Trader Joe’s so I have some chips to have with this on my E day! Thank you!
YAY! Hope it turned out for you!! 🙂
would this be possible as a crockpot soup? It is so hot here in Miami, this would be awesome to not heat up my kitchen and still have a yummy dinner! 🙂
YES!! This works great in the CROCKPOT for sure!! 🙂
Made this tonight and everyone in my family loved it. Thank you.
I’m so glad!! 🙂
Can this be done as a freezer meal soup too? If so, any tips? (add this ingredient later, etc) Thanks!
I think so!!