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Thursday, January 27, 2011

Slow Cooker Tortilla Soup

OK, I decided to give the 400 Calorie Cook Book a second chance. I decided to make the tortilla soup since it was so cold outside.

4 servings - 310 Calories - Protein 22g


1 can (28 ounce) crushed tomatoes
1 can fat-free chicken broth
1 cup of water
3/4 pound boneless, skinless chicken thighs cut into 1" cubes
1 medium onion, diced
1 chipotle pepper in adobe sauce, finely chopped
1 clove of garlic,minced
1 tablespoon of chili powder
3/4 teaspoon of salt
4 6" corn tortillas
1/2 Hass avocado, diced
1/4 cup fresh cilantro chopped
1 line, cut into wedges

Place the tomatoes, broth, water, chicken, onion, chipotle, garlic, chili powder, and salt in a slow cooker. Cook on high for 3 hours or low for 6 hours. Preheat oven to 350. Spray the tortillas on one side with cooking spray. Cut the tortillas in eighths (I cut mine into strips). Place on a baking sheet and bake for 15-20 minutes or until crisp. Ladle the soup into four bowls. Top each with tortilla, 1 tablespoon avocado, and 1 teaspoon cilantro. Serve with 2 lime wedges.

I would give this a 8 out of 10. The soup was extremely tasty. The flavor was rich and warm. Everyone in the family enjoyed the soup and wanted seconds. My son even wanted it for breakfast the next day. (No, he will not be getting it for breakfast!) My daughter, who does not like spicy soup, actually liked this. The spiciness from the chilpotle was warm and subtle. She did add sour cream. The downside to this soup was there was not much substance to the soup. It needed something more. Next time I will add black beans and corn to make it more hearty for a meal. This will add some calories, but black beans are a great source of protein. And also, as Jillian Michaels says in her Master Your Metabolism Cookbook,
If you do only one thin to help you lose weight, eat more beans!

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