30-Minute Chicken Tortilla Soup

I love a good tortilla soup. Every time I see it on the menu at a restaurant I have to order it. However, it is pretty simple to make at home. If you are looking for a quick and easy week-night meal, here is a recipe for you! This chicken tortilla soup recipe is ready in 30 minutes. No need to stop at the drive-thru! 

30-Minute Chicken Tortilla Soup

Ingredients:

2 tbsp. coconut oil

1/2 yellow onion, chopped

6 cloves garlic, minced

2 medium chicken breasts, cooked and shredded

1/2 cup corn kernels, canned or frozen

4 pearl tomatoes, diced

1 jalapeño pepper, diced

2-3 cups chicken broth

1 tsp. crushed red pepper

1 tsp. cumin

Salt to taste

For garnish:

2 tsp. vegetable oil

2 small corn tortillas, cut in to 1/2 inch strips

Optional: light shredded Mexican cheese, fresh cilantro, diced avocado, lime wedges

Directions: 

1. Heat coconut oil in pan. Sauté onion and garlic 3-5 minutes or until brown.

2. Add chicken, corn, tomato, jalapeño, chicken broth, red pepper, cumin, and salt to pan. Bring soup to boil, cover and simmer 20 minutes. 

3. While soup is simmering, heat vegetable oil in separate pan. Drop tortillas in to oil and let fry for 1-2 minutes or until edges begin to turn brown. 

4. Using a slatted spoon remove tortillas from oil and place in bowl lined with paper towel. Sprinkle with salt, set aside, and allow to cool.

5. Ladle soup in to bowls and top with shredded cheese, cilantro, avocado, lime, and/or crispy tortilla strips. Enjoy!

Spaghetti (Squash) & (Turkey) Meatballs

Get all the deliciousness of spaghetti and meatballs without the guilt! This is one of my favorite recipes. I hope you enjoy it as much as I do!

Spaghetti Squash and Turkey Meatballs

SPAGHETTI SQUASH:

Ingredients:

1 medium spaghetti squash

Directions:

1. Poke holes every few inches in squash using a long, pointed knife.

2. Microwave squash on high for 5 minutes. 

3. Turn squash over and microwave an additional 5 minutes or until outside feels tender.

4. Remove squash from microwave and cut in half lengthwise. Be careful! Steam will be hot!

5. Scoop out seeds from center and discard.

6. Using fork, scrape out "spaghetti" strand flesh and place in bowl. Cover until serving. If strands are not tender enough, cover and microwave 1-2 additional minutes.

SPAGHETTI SAUCE

Ingredients:

2 tbs olive oil

3/4 medium yellow onion, diced

6 cloves garlic, minced 

4 Roma tomatoes, diced

1/4 cup fresh basil, chopped

1 14.5 oz can diced tomatoes 

1 tsp salt

1 tsp ground black pepper

1 tsp oregano

1 tsp parsley flakes

Red pepper flakes to taste (optional)

Directions:

1. In large sautée pan heat oil on medium heat. Add onions and garlic and sautée until brown.

2. Add fresh tomatoes and basil. Cook on medium heat for 10 minutes, stirring occasionally. Add canned tomatoes and spices. Cover and simmer on medium-low for an additional 10 minutes, stirring occasionally.

TURKEY MEATBALLS

Makes 20 meatballs (about 50 calories per meatball)

Ingredients:

Jennie-O Lean Italian Seasoned Ground Turkey

1/4 yellow onion, finely diced

6 cloves garlic, minced

2 slices Sara Lee 45 Calorie Multigrain Bread, torn in to small pieces

1 egg white

1/4 cup fresh basil leaves, diced

1 tsp salt

1 tsp ground black pepper

1 tsp oregano

1 tsp parsley

Red pepper flakes to taste

Cooking spray

Directions:

1. Combine all ingredients in to a large mixing bowl. Mix with hands until ingredients are integrated. 

2. Form mixture in to balls by rolling in hands. 

3. Heat skillet over medium heat and coat with cooking spray. Add meatballs and sear until browned on each side, rotating as necessary.

4. When meatballs are fully browned, add to spaghetti sauce pan, cover, and simmer on medium-low for 5-10 minutes.

Top spaghetti squash "noodles" with sauce and meatballs and garnish with shredded Parmesan, fresh cracked pepper, and parsley flakes. Enjoy!