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January 20, 2015

Healthy Iron Springs Tortilla Soup

Healthy Iron Springs Tortilla Soup I’m still on the healthy kick thing. Apparently like 92% of people give up on their New Year’s resolutions by Valentine’s Day, so that means I have approximately… 24.99963 days left before I can succumb to my usual indulgences, right? Just kidding…. You’re probably waaayyy more disciplined than I am, and right now you’re thinking, “Katelyn, you are such a silly fool,” as you contentedly sip at a green smoothie, in-between crunches, in between mile intervals. You all amaze me. At night Mitch and I lie in bed and sulkily watch “Diners, Drive-Ins, and Dives” with murderous looks in our eyes as we watch Guy Fieri casually partaking of the most rich, creamy, decadent-looking dishes I’ve ever seen. I wish that was me…!

Anyways, today I made this fabulous Iron Springs Tortilla Soup that’s not only healthy… but it doesn’t even taste healthy! Isn’t that like the most wonderful thing ever?! [insert ‘Merica!’ here]. Really though, this soup is one of my favorites, even when I’m not trying to be all healthy schmealthy. It’s loaded with onions, green chilies, black beans, corn, tomatoes, and chicken, simmered nice and slow so the meat practically melts in your mouth. Then it’s topped with tortilla chips, shredded cheese, and a dollop of sour cream (and you can make that light if you reaallly want to). ;) Oh, and did I mention it’s easy peasy? Well, now I have.

Let me break it down to you just how easy this thing is. All we do is saute diced onions, diced green chilies, and crushed garlic in a bit of oil for a few minutes… Saute onions

Then we add the rest of our ingredients, except for the corn, and bring it to a boil. Once it starts to boil, turn it down LOW, cover, and let it just barely simmer—I’m talking, like, a couple tiny bubbles every few seconds—for 45 minutes. You want it just barely simmering as opposed to boiling because the low simmer is the trick to the super tender chicken. Trust Katelyn on this. Boil = tough, overcooked chicken. Slow simmer = tender, fall-apart-in-your-mouth chicken. Add other ingredients

Add in the frozen corn, cook for about 5 more minutes until heated through, and it’s done! Add corn

Ladle into bowls, and top with shredded cheese, sour cream, tortilla chips, and some green onions or chives, if ya like. Indulge, without the guilt! Muy delicioso! Healthy Iron Springs Tortilla Soup

Iron Springs Tortilla Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Serves: 10
Ingredients
  • 1 small onion, diced
  • 3 crushed garlic cloves
  • 1 small can diced green chilies
  • 2 T. olive oil
  • 1 large tomato, diced
  • 1 14.5 oz can beef broth
  • 1 14.5 oz can chicken broth
  • 1 ½ cup water
  • 1 ½ cup tomato juice
  • 1 ½ tsp. chili powder
  • 1 tsp. salt (may need to add more, depending on the type of broth you use)
  • 2 tsp. Worcestershire sauce
  • 3-4 skinless chicken breasts, cut into bite-sized pieces
  • 1 tsp. cumin
  • 1 can black beans
  • 1 package frozen corn
  • TO SERVE:
  • Sour cream
  • Tortilla chips
  • Shredded cheddar cheese
  • Green onions (optional)
Instructions
  1. Heat olive oil in a large pot over medium heat.
  2. Once oil is hot, sauté onion, garlic cloves, & green chilies for 5 minutes.
  3. Add remaining ingredients, except corn. Bring to a boil and slowly simmer on LOW for 45 min.
  4. Add corn and cook for 5 more min, until heated through.
  5. To serve: ladle soup into bowls, and top with shredded cheddar cheese, crushed tortilla chips, a dollop of sour cream, and diced green onions, if desired.
Nutrition Information
Serving size: 1 cup Calories: 222 Fat: 7.8 Saturated fat: .2 Unsaturated fat: 2.9 Trans fat: 0 Carbohydrates: 25.2 Sugar: 6.4 Sodium: 746.4 Fiber: 3.4 Protein: 20.9 Cholesterol: 36.7
 

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