June 3, 2011 Leave a comment
It was on an extended trip to Houston, staying in a posh Hilton that I discovered the ‘miracle’ of tortilla soup. Sounds silly, I realize; however, their rendition was a nice, brothy, tomato-based soup that satisfied the appetite without adding a lot of calories and fat to my diet. Beat the heck out of burgers and other beef products offered on the room service menu.
While my recipe doesn’t quite taste like theirs, I did get pretty close with the following:
32 ounces of chicken broth (prefer low sodium); 40 calories
28 ounces of diced tomatoes (prefer low sodium); 175 calories
8 ounces of salsa / picante sauce; 70 calories
8 ounces of chicken breast meat or 1 frozen chicken breast; 300 calories
6 ounces baby carrots; 90 calories
These ingredients total about 700 calories
Put all ingredients into a pot and bring to a boil. Reduce heat and let simmer 1-2 hours, stirring occasionally. Garnish with a pinch of parmesan, if desired. Serve with your choice of portion of tortilla or tortilla chips (I typically go without).
The ingredients make 4×175-calorie servings or 6×120 calorie servings; adjust calorie count for tortillas.
Original Posting: June 5, 2005