Need a quick, easy, low cal and delicious dinner? Who doesn’t, right?
My Non-Tortilla Soup will do just the trick! It’s so simple and flavor packed without the guilt, you feel like it’s got to be a cheat in some way, right?
Traditionally, tortilla soup has torn or sliced tortillas in the actual soup which melt away and serve as a great thickening agent. As a bit of an update to this classic though, I’ve nixed the calorie packed thickeners in the recipe in favor of a veggie packed version that is incredibly satisfying and every bit as delicious.
Bonus- lots of the ingredients are frozen or canned so this comes together in under an hour. You even use a rotisserie chicken from the store! Score!
1 rotisserie chicken, skin off and meat shredded (I use the light and dark meats)
1 large yellow onion finely chopped
2 zucchini cut into half moons
2 yellow or crook neck squash cut into half moons
1 jalapeno, seeded and minced
2 tbls Olive Oil
1 bunch fresh cilantro, 3 tablespoons chopped for cooking, the rest for garnish
1 Clove garlic, minced
½ tsp lime zest, about 1 small lime
2 tsp lime juice, about ½ a lime
1 14 oz. can fire roasted tomatoes
1 14 oz can black beans, no salt added preferred, drained and rinsed
¾ cup frozen corn cornels, thawed
48 oz. low sodium chicken broth
2 tbls ground cumin
2 tsp. ground coriander
1 tsp smoked paprika
1 tsp dried oregano
½ tsp chili powder
Serve with sour cream, sliced avocado, freshly chopped cilantro, a lime wedge, and cheese quesadillas.
Begin by chopping your onion. Next, cut your zucchini and squash lengthwise down the middle and then into ½ inch half circles. Set aside.
Pour the olive oil into a deep, heavy bottomed soup pot, over medium heat. Add the onions and stir to coat with the oil. Allow them to soften slightly, about 3 minutes. Add the prepared zucchini, squash, and jalapeno and allow to cook until soft, about 8-10 minutes, stirring occasionally. Add the minced garlic and allow to cook for one minute.
Add the tomatoes and their canning juices, drained black beans, corn, chicken, 2 tbls cilantro, the lime zest and juice and the chicken broth. Season with salt and pepper, cumin, coriander, paprika, oregano, and chili powder. Bring to a low boil and allow to simmer for 10 minutes stirring occasionally. Check for seasoning and either let it keep simmering on low for up to 30 minutes or eat right away!
Ladle the soup into bowls and dress with sour cream, sliced avocado, freshly chopped cilantro, a lime wedge, and easy cheese quesadillas.
Made this last night and it was delicious!! So happy that there are leftovers!