With the cool weather here already check out this recepie for Tortilla Soup!

I am going to make this on Sunday. I will post the results on how it tasted and if I modified it or not. Looks to be pretty healthy as it is. Enjoy! If you make something that is healthy please post it to my blog and share. Have a great weekend I will keep in touch.

Tortilla Soup

It’s rare when a family member whose opinion I totally trust calls one of my dinners “delicious” and “wonderful” 5 or 6 times in a half hour. That’s what happened with this hybrid tortilla soup. Hybrids are in so I looked at a bunch of recipes online and came up with this. It’s another great way to use the leftover chicken from one you roasted a day or two before.

Tortilla (Baked Pita) Soup

Serves 8 (make it all and freeze some for 1-2 more dinners pre-made for busy days)

Tortillas, baked or baked pita chips (Cut whole wheat pita breads into wedges, spray with olive oil spray, sprinkle with a little salt and bake at 350 degrees on baking sheet until crisp)
2 Tbsp olive oil
1 large yellow onion, diced
4 cloves garlic, coarsely chopped
½ inch jalapeño, seeded and minced (You can always add more later)
1 Tablespoon diced mild green chilies (Things that come in a can like this are usually too much for one recipe — I freeze the leftovers in snack bags or plastic wrap in recipe size portions—maybe a tablespoon or two—I had some frozen chilies to use for this particular recipe)
2 heaping teaspoons dried oregano
2 heaping teaspoons ground cumin
1 small can no added salt diced tomatoes plus juice or two tomatoes diced
8 cups low sodium chicken broth
2 thighs, 2 legs, 1 breast leftover roasted chicken, shredded
1 ½ cup fresh or frozen corn
Season to taste with salt and pepper
About ¼ cup chopped fresh cilantro per bowl of soup — maybe a handful before chopping
4 limes, juiced (Roll them under your palm back and forth on a cutting board before you juice them. You get more juice)
2 avocado's, sliced (When I figure out how to load videos into this blog I will show you some really cool tricks)

In a large soup pot, heat the oil. Sauté the onion, garlic, jalapeño and mild green chilies until soft. Stir in the oregano and cumin. Add the tomatoes and broth. Bring to a boil then simmer for about 10 minutes. Add the chicken and simmer for another 5 minutes. Add the corn and simmer another 3 minutes. Season to taste.

Add to each serving bowl that has three tortilla or pita chips on the bottom the juice of half a lime. Ladle in soup. Use a generous topping of chopped cilantro — at least ¼ cup each bowl. Top with about a ¼ of a sliced or diced avocado. More chips around the edges?

Nutrition Information Per Serving:
Calories: 350
Fat: 15gm
Saturated fat: 3 gm
Trans fat: 0 gm
Cholesterol: 44 mg
Carbohydrate: 35 gm
Fiber: 6 gm
Sodium: 299 mg
Protein: 24 gm





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Copyright © 2009 Dr. Maring's