Tex-Mex Tortilla Soup for Southwestern Chilly Nights

When it’s cold outside there is nothing like walking in the door to the smell of a warm pot of soup simmering in the kitchen.  And if you are time-starved, watching your piggy bank and trying to stay on track with your goals soup is such an easy way to eat well on a budget.  As you continue on the Makeover 101 Challenge I want to share my Tex-Mex Chicken Tortilla Soup recipe with you.  Give it a try and let us know how it turns out!

Coach Ward’s Tex-Mex Tortilla Soup
2 tsp Olive Oil
3 cloves garlic, minced (more if it’s flu season!)
3  Scallions (Green Onions) thinly sliced
2 Medium Tomatoes diced (or 1 can diced tomatoes)
1 Carton Organic Free Range Chicken Broth
1 cup frozen corn kernals
1 cup black beans (rinsed)
½ tsp Chili Powder
1 tsp ground cumin
1 bay leaf
Cooking spray
1 Chicken Breast (Organic, Free Range, or Antibiotic & Hormone Free) cut into small pieces
1/3 cup fresh Cilantro leaves chopped
3 tbs Fresh Lime Juice
Sea Salt & Fresh ground pepper to taste
Plain Organic Yogurt, for garnish
1 cup baked tortilla chips crumbled, for garnish
Shredded Low Fat Cheddar or Jack Cheese  (1tbs per serving)
  • In a large sauce pan heat oil and sauté the garlic scallions until the garlic colors and  the scallions are clear. 
  • Add fresh-diced tomatoes and sauté until tender (or Add canned diced tomatoes). 
  • Add broth, corn, black beans and spices. 
  • Bring to a boil then reduce heat to a low simmer. 
  • Coat a separate skillet with cooking spray  and sauté the chicken breast pieces.  Continue to cut into very small pieces.  
  • Add the chicken to the sauce pan and simmer for 5 minutes. 
  • Just before serving add in the cilantro and lime juice. 
  • Sparingly sprinkle sea salt and pepper.  
  • Serve immediately in bowls and garnish with a dollop of plain fat free yogurt and a sprinkle of shredded cheese and tortilla chips.


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