Creamy Chicken Tortilla Soup: A High-Protein, Low-Calorie Dinner
Even though you may be on your way to tackling your goals and your New Year’s resolutions of improving your eating habits, that doesn’t mean you have to sacrifice flavor - and it certainly doesn’t mean that you have to give up hearty meals altogether. This recipe is one of our favorites! It’s an easy dump-into-the-crockpot, set it and forget it kind of meals, and it’s perfect for colder weather. We hope you enjoy it!
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CREAMY CHICKEN TORTILLA SOUP
PREP TIME: 5 minutes | COOK TIME: 2+ hours | MAKES: 6 servings
WHAT YOU NEED
13.5 oz. (1 can) Lite coconut milk
14.5 oz. (1 can) Fire-roasted diced tomatoes
15 oz. (1 can) Tri-bean blend canned beans
7.5 oz. (½ can) Canned pumpkin
32 oz. Fat free chicken stock
16 oz. Pulled rotisserie chicken (cooked)
150 g Plain nonfat Greek yogurt (one single serve)
Fresh cilantro & chopped green onions for garnish
1 Crock pot
NOTES: For our recipe, we used already-pulled rotisserie chicken in the packaged foods section. You could also make your own crockpot shredded chicken to use or even use canned chicken. For higher carb content, serve over rice, cauliflower rice, cornbread or enjoy with a serving of tortilla chips.
WHAT TO DO
Drain and rinse beans.
Add all ingredients to the crock pot (except yogurt, cilantro and green onions) and mix until well combined.
Set on low and cook for at least 2 hours, stirring every 30 minutes. Add more chicken stock for desired consistency.
Portion into bowls and garnish each serving with a dollop of Greek yogurt, cilantro and green onions.
MACROS PER SERVING: 31P/5F/20C, 254 calories
You can find the recipe in the MyFitnessPal database by searching: “KLN Recipe: Creamy Chicken Tortilla Soup”.
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