recipe: tortilla soup

2 Dec

This is a great soup, and low carb. The tortilla strips on top don’t add too much carbohydrate; half of a corn tortilla averages around 5 grams of carbohydrate. You can leave out the tortilla strips, though, if you prefer. This is quick, easy, and extremely delicious in cold weather! Proportions are flexible; throw in whatever you have. It’s great with all of the toppings, some of them, or even none of them if you’re in a minimalist kind of mood.

Tortilla Soup

* leftover chicken (or turkey): amount is flexible but it’s great with at least a cup, diced
* 1 onion
* 1 large can or two small cans diced tomatoes
* 1 can of beans–your choice of black, pinto, or red
* 6-8 cups chicken stock or broth

toppings/garnishes: sour cream or plain yogurt; chopped fresh cilantro; shredded cheese; tortilla strips (see below); slices of avocado.

Cook the onion and the chicken in a saucepan with a little nonstick spray until onion is starting to brown. Add the broth, tomatoes, and beans. (This is also delicious with about half a cup to a cup of frozen corn thrown in at this stage!) Cook until piping hot. Serve topped with the garnishes–the avocado and cilantro in particular are reeeeeally good.

To make tortilla strips: cut corn tortillas into thin strips with a knife (about 1 tortilla for each 2 people). Toss with nonstick cooking spray and a little salt and bake at 375 degrees until browning and crispy. Yum.

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