19January

Avocado Lime Tortilla Soup

only 150 calories

Avocado Lime Tortilla Soup

On cold days sometimes the best remedy is a bowl of hot soup. On really cold days, like today, sometimes the best remedy is a bowl of hot soup with a kick. I want to share my Avocado Lime Tortilla Soup because it's such a flavorful hearty soup but doesn't make you feel sluggish after eating.  I was inspired to create this recipe when I went on a cruise with my boyfriend where they had a "taste bar" and there was a soup similar to this one. Surprisingly he ate it and liked it (he's picky), so my goal was to make a soup similar but sneak some vegetables in it as well.

This soup is very easy to make, only about 10 minutes to prep and about 25 minutes to cook. 

Ingredients

  • 1 lb chicken
  • 2 Tbsp Olive Oil
  • 1 Green Pepper, diced
  • 1 Onion, diced
  • 1 tsp Cumin
  • 1 tsp Chili Powder
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • Salt and Pepper, to taste
  • 1 10oz Can of Diced Tomatoes with Green Chilies (ex. Rotel)
  • 2 cloves of Garlic
  • Jalapeno, diced (I used half and discarded the seeds)
  • 1 6oz can of Tomato Paste
  • 1 32 oz container of Chicken Broth
  • 1 cup cooked Rice (I used brown, its up to you on what you prefer)
  • 1 bag of frozen corn
  • 1 Avocado, diced
  • 1 Lime
  • 1 Tbsp Cilantro
  • Cotija Cheese to garnish (if you can't find Cotija, then feta is a good substitute or your favorite package of Mexican blend cheese :))

Once green pepper, onion, and jalapeno are diced place in bowl and set aside. (I used a food processor to speed things up and so it was diced finely because as I mentioned I'm cooking for a picky eater who isn't a fan of vegetables.)  Place Diced Chicken in separate bowl and add cumin, chili powder, onion powder, and garlic. Stir and toss until seasoning is evenly distributed. Heat oil in large pot on medium-high heat. Add chicken and saute for a few minutes, stir so all sides of chicken cook and start turning white.

 Once chicken is cooked, add diced green peppers, onions, can of diced tomatoes with green chilies with its liquid, garlic, and can of tomato paste. Stir then saute for a few minutes.

 

Turn heat on low and add chicken broth, frozen corn, and rice (if ready) then stir until ingredients are well mixed.  If rice is not ready, just stir and cover soup until rice is ready.

Next gently stir in diced avocado, cilantro, and juice from one lime. Then cover stirring occasionally for about 15-20 minutes

Finish by serving in a bowl and garnishing with cotija cheese. Cotija can be difficult to find or you can subsitute it with feta cheese. I also like to add chips or baked flour tortillas. You can also garnish with your other favorite toppings like sour cream or beans!

 

Avocado Lime Tortilla Soup

Serving 8-10, 150 calories in 1.5 cup serving

Prep Time 10 min Cook 25 min

Ingredients

  • 1 lb Chicken breast, diced
  • 2Tbsp
  • olive oil
  • 1 Green Pepper diced
  • 1 Onion, diced
  • 1 tsp Cumin
  • 1 tsp Chili Powder
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • Salt and Pepper, to taste
  • 1 10 oz Can of diced tomatoes with green chilies
  • 2 cloves Garlic, minced Jalapeño, diced
  • 1 6 oz can Tomato paste
  • 1 32 oz container of Chicken Broth
  • 1 c cooked Rice
  • 1 bag of frozen corn
  • 1 Avocado, diced
  • 1 Lime
  • 1 Tbsp Cilantro
  • Cotija Cheese/feta

 

  • Season diced chicken with cumin, chili powder, garlic powder, and onion powder
  • (If you don’t have cooked rice already, start making that especially if you are using brown rice because it takes a while)
  • Heat oil in stockpot at medium-high heat; add seasoned diced chicken and sauté until all sides start to get white on all sides (for about 4 minutes). Stirring occasionally so meat gets cooked on all sides.
  • Stir in diced green peppers, onions, jalapeño, can of diced tomatoes with chili with its juices, garlic, and tomato paste. Sauté for about 3 minutes
  • Turn heat on low. Stir in chicken broth and frozen corn. Stir making sure the tomato paste is evenly mixed in to broth. Cover stirring occasionally.
  • Once your rice is cooked, stir into soup. If your rice was premade or ready, add it with corn and broth. Stir until rice is well distributed. Add diced avocado, cilantro, and juice from one lime.
  • Cover stirring occasionally for about 15 minutes.
  • Serve and garnish with cotija cheese and baked tortilla.  

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