I was looking for a nice, low calorie soup to go with my salads as I start to - again - count calories. I wanted something with lots of flavor and stumbled on this recipe:
http://www.myrecipes.com/recipe/tortilla-soup-4
But its makes way too much and I wanted to make it even fewer than 150 calories. So. Here is my version of the soup.
Ingredients:
1 tbsp. EEOV
3/4 onion; diced
1 jalepeno; diced
1/4 tbsp. salt
1/2 tsp. cumin
1/4 tsp red pepper flakes
1/4 tsp dried cilantro
a couple shakes of cayenne pepper (if you REALLY like spicy like I do)
1 can diced tomatoes (I used Rotel, b/c I like it that spicy...)
5 cups chicken broth
1/2 lb chicken, cooked and cut into very small pieces
juice from 1/2 a lime
2 cloves garlic, minced
1/4 tsp salt
1. Heat 1 tbsp. vegetable oil in a large pot (at least 5 qts.) over medium heat. Add onions and cook until translucent, 5 to 7 minutes. Stir in two-thirds of the garlic, 1 tbsp. salt, cumin, and chile flakes and cook 2 minutes.
2. Add broth, tomatoes, and half the lime juice and increase heat to a gentle simmer; cook 20 minutes.
3. Meanwhile, in a small bowl (or a Ziplock bag), toss chicken with lime juice, garlic, and 1/4 tsp. salt. Marinate at room temperature for at least 10 minutes
4. Purée soup in batches in a blender or in the pot with a stick blender. Return soup to pot and resume simmering. Add chicken to soup and simmer until chicken is heated through.
