March 16, 2011
How many variations of tortilla soup can there be. One of the easiest ones I have ever made can be found here. Low cal it is not, but easy it is. If you can open a can you can make this soup. Plus, you can keep it in your slow cooker to keep warm during the day. The new version of tortilla soup has only 142 calories. Fewer calories than our family favorite one and still as good. This new version is not creamy but rather chunky and very spicy!
With this cookbook, Rocco Dispirito is trying to show us how we can take our traditional comfort food meals and trim some of the fat and calories from them. Does he accomplish this….why yes he does. He shaves almost 600 calories from a Philly Cheesesteak sandwich. I either love or hate when celebrity chefs make a cookbook. Sometimes it is more about the celebrity than it is about the food. This one is more about the food…thank goodness!
The Ruling: Everyone who ate it loved it (fussy youngest child didn’t even try it). The recipe call for a hot fresh salsa. And we found a hot fresh salsa! This was very spicy soup. But everyone in my family likes spicy soup so that worked for us. When my husband was making this he said there is no way that this soup feeds 4 people….so he doubled it and it fed 4 people. So keep that in mind when you prepare this recipe! It was easy to make and full of fresh flavors. This is probably much closer to an authentic Tortilla soup than the one I typically make. (thanks Jakelle for letting me use your cookbook!)
Tortilla Soup with avocado and Cilantro, page 45
- 1 1/2 sprouted-corn tortillas, such as food for life
- 2/3 cup low-fat, low-sodium chicken broth
- 1 cup diced fire-roasted tomatoes, such as Hunt’s
- 2 chipotle chiles in adobo sauce, chopped fine
- 2/3 cup store-bought hot fresh salsa, such as Santa Barbara
- 1/2 cup fresh or frozen corn kernels
- 1 cup shredded skinless breast meat from a rotisserie or roast chicken
- salt and freshly ground black pepper
- 1/3 rip Hass avocado, sliced
- 1/3 cup chopped fresh cilantro
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- Cut the tortillas into 1/4 inch wide strips. Place the strips in a single layer on the prepared baking sheet, and bake until golden and crisp, about 9 minutes.
- Meanwhile, combine the chicken broth, tomatoes, chipotle chiles, salsa, and corn in a medium saucepan. Bring the soup to a boil over high heat. Turn the heat to medium-low and simmer for 8 minutes. Stir the chicken into the soup, and season with salt and pepper to taste.
- Ladle the soup into 4 bowls. Top each bowl with avocado slices, chopped cilantro, and tortilla strips, and serve.
To Joyful, Simplified Living,
MS. Simplicity, also known as Melissa Schmalenberger operates her business as I Did it with MS. Simplicity. She is a Professional Organizer based out of Fargo, ND and her website can be found at www.ididit-fargo.com . Need to contact MS. Simplicity privately, you can email her at firstname.lastname@example.org. For daily organizing tips find the MS. Simplicity fan page here.
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