is chicken tortilla soup good for diabetics Chicken tortilla soup

As the weather turns cooler, nothing warms the body and soul quite like a piping hot bowl of soup. And one of the best soups that fits this description is chicken tortilla soup. Not only is it hearty and filling, it has a zesty and spicy kick that is sure to excite your taste buds. Here are two excellent recipes for chicken tortilla soup that you can try at home!

Chicken Tortilla Soup | With Two Spoons

This recipe from With Two Spoons is a classic take on chicken tortilla soup that will leave you feeling satisfied and content. Here’s what you’ll need to get started:

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, chopped
• 2-3 cloves garlic, minced
• 1 red pepper, chopped
• 1 jalapeno pepper, seeded and minced
• 1 can diced tomatoes (14.5 oz)
• 4 cups chicken broth
• 2 chicken breasts, cooked and shredded
• 2 tsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 can black beans, drained and rinsed (15 oz)
• 1 can corn, drained (15 oz)
• 1/4 cup fresh cilantro, chopped
• Tortilla chips and shredded cheese for serving

Directions:

1. Heat the oil in a large pot or Dutch oven over medium heat. Add the onion, garlic, red pepper, and jalapeno, and cook until softened (5-7 minutes).
2. Add the diced tomatoes, broth, chicken, spices, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes.
3. Add the black beans, corn, and cilantro to the pot and cook for an additional 5 minutes to heat through.
4. Serve the soup in bowls and top with crushed tortilla chips and a sprinkle of shredded cheese.

Creamy Roasted Chicken Tortilla Soup | Perpetually Hungry

This recipe from Perpetually Hungry puts a unique spin on the classic chicken tortilla soup by adding a creamy element. Here’s what you’ll need to try this mouth-watering variation:

Ingredients:

• 1 lb tomatoes, halved
• 1 red bell pepper, halved and seeded
• 1 yellow onion, quartered
• 2-3 garlic cloves, peeled
• 1 tbsp olive oil
• 1 tbsp butter
• 1 lb cooked chicken, shredded
• 4 cups chicken broth
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 cup heavy cream
• 1/2 cup grated cheddar cheese
• Salt and pepper to taste

Directions:

1. Preheat your oven to 375 degrees F.
2. Toss the tomatoes, bell pepper, onion, and garlic with olive oil and roast for 20-30 minutes until softened and charred in spots.
3. Allow the vegetables to cool, then blend them in a blender or food processor until smooth.
4. Melt butter in a large pot or Dutch oven over medium heat. Add the blended vegetables, chicken, broth, cumin, chili powder, and smoked paprika to the pot.
5. Bring to a boil, then reduce heat and simmer for 20-25 minutes.
6. Stir in the cream and cheese until combined. Allow to cook for an additional 5 minutes until heated through.
7. Season to taste with salt and pepper before serving.

Both of these chicken tortilla soup recipes are sure to satisfy your craving for a hearty and spicy meal. Give them a try and enjoy!

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