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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe contains goat cheese and may be safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"Good manners: The noise you don't make when you're eating soup." -Bennett Cerf

The refrigerator light goes on...

I have a great recipe for a tortilla soup, but I had a creamy version recently and loved it. I think that you will like this version - creamy and spicy. Instead of the crunch from corn tortillas I use toasted pumpkin seeds in this recipe.


 

Creamy Tortilla Soup



Servings = 4 | Serving size = 2 1/2 cups soup

Cooking time = 60 minutes

This recipe can easily be multiplied and makes very good leftovers.

2 tsp. olive oil
12 ounces boneless skinless chicken thighs (cut into 1/2 inch cubes)
1 large onion (diced)
2 cloves garlic (minced)
2 medium poblano peppers (seeded and diced)
4 cups no salt added vegetable or chicken stock
2 15 ounce cans no salt added white beans (drained and rinsed)
to taste fresh ground black pepper
1 tsp. ground cumin
1 tsp. chili powder
1/4 tsp. salt
4 Tbsp. pumpkin seeds (pepitas)
2 ounces semi-soft goat cheese

Creamy Tortilla Soup recipe from Dr. Gourmet

Preheat the oven to 225F.

Place the olive oil in a medium sauce pan over medium high heat.

Add the chicken thighs and cook, stirring frequently, for about 5 minutes or until browned.

Remove to a plate and place in the warm oven.

Add the onions and garlic to the pan and cook for about 5 minutes. Stir frequently.

Add the peppers, stock, white beans, pepper, cumin, chili powder, and salt.

Simmer for about 30 minutes until the beans are soft, then remove from heat to cool slightly.

While the soup is simmering, place a small skillet over high heat.

Add the pumpkin seeds and toast for about 7 to 10 minutes. Toss frequently so that the seeds don't burn. Remove to a paper towel.

Add the goat cheese to the slightly cooled soup and puree until smooth.

Add the chicken and stir.

Heat the soup through and serve topped with 1 Tablespoon per serving of the toasted pumpkin seeds.

Nutrition Facts

Serving size = about 2 cups

Servings = 4

.

Amount Per Serving

Calories 474 Calories from Fat 198
  % Daily Value
Total Fat 22g
    Saturated Fat 6g 27%
    Monounsaturated Fat 9g  
    Trans Fat 0g  
Cholesterol 60mg 20%
Sodium 426mg 19%
Total Carbohydrates 43g 33%
    Dietary Fiber 11g 46%
    Sugars 4g
Protein 30g
Vitamin A 12% Vitamin C 85%
Calcium 27% Iron 35%
Vitamin K 17 mcg Potassium 1170 mg
Magnesium 189 mg