Super Skinny Tortilla Soup

Our nickname for this girl is Jabba The Hut- because- well, isn’t it obvious?!?

and she's actually down a few lbs!

and she’s actually down a few lbs!

Currently, I can relate.

Over the holidays I dove face first into; cheesy potatoes, heavy breakfasts, creamy soups, bread and more bread and basically anything else I wanted to eat. Not to mention the fact that it is literally freezing in Chicago right now and all I want to do is blanket myself in mac and cheese.

It helped a bit that Alex and I recently went to Miraval Resort in AZ, and their uber healthy meal program helped kick our a$$es back into gear. BUT…let’s just say that I may have sprinted to the closest greasy breakfast spot in the airport as soon as we left the health ranch.

Now that we’re home I’ve decided that it’s time to TRY to eat healthier even if it’s so cold that going for groceries is terrifying.

Ya’ll know that I’m a huge fan of soups- they are filling and mentally they just seem to satisfy more than a salad- at least for me. I’ve shared a few soup recipes and I like to think this one as the Veggie Shili’s cousin.

My mom has been serving her skinny tortilla soup recipe for years and every time she does- people BEG for the recipe. I modified it a tad- to make it even healthier- but please feel free to fatten it up as you wish.

Super Skinny Tortilla Soup


What You Need:

you should be able to buy all of this for $10-$15

you should be able to buy all of this for $10-$15

  • two jars of salsa *my mom uses Pace brand, I used generic hot and medium
  • a container of fresh pico de gallo
  • a can of black beans
  • a can of garbanzo beans
  • a can of kidney beans
  • a can of corn
  • a can of quartered artichoke hearts
  • a can of veggie or chicken stock
  • a handful of healthy tortilla chips
  • a handful of reduced fat Mexican blend cheese
  • 2% or fat free Greek yogurt
  • salt and pepper


  • a rotisserie chicken , shredded
  • a can of refried beans
  • sour cream in place of greek yogurt
  • tortilla, warmed for :10 in microwave for the side

What To Do: 

  • dump the salsa, pico, kidney, black, garbanzo beans, artichoke hearts, corn, and stock into a large pot and heat on medium.

the artichoke hearts add bulk and mimic chicken if you’re choosing to go veggie with your batch

  • if the beans you’re using are unsalted, add a generous pinch of salt to the mix , stir and taste, add more as needed.
  • if you’re adding chicken and refried beans- do this now and stir.
  • when soup begins to bubble, taste again for flavor and heat.

this will serve a LOT of people, and it freezes for reheating

  • serve in a bowl, sprinkle with cheese, add a dollop of greek yogurt (or sour cream), crunch a handful of the chips and sprinkle on top.


  • set out some hot sauces so your audience can dial up the heat if they like and enjoy GUILT free!
YUM! This is veggie, low fat and guilt free?? Yes.

YUM! This is veggie, low fat and guilt free?? Yes.

Step By Step Video Рhere!

Cheater Chicken Noodle Soup

This magic soup will cure any illness* and is perfect for chilly Football days or movie nights at home.

*it won’t but it will make you feel better!

What You Need:

  • a rotissere chicken from your local deli or market
  • a bag of egg noodles
  • a couple cans of chicken noodle soup or a large container of broth from your local deli or market, with most of the noodles and chicken strained- we’re looking for the liquid.
  • a quarter stick of butter
  • salt and pepper
  • crackers or bread
  • a pot with either a top or a strainer
  • a bowl
  • a fork
  • a ladle or big spoon
  • lots o love!

Step by Step (ooo baby):

  • set out all your stuff
  • fill the pot a little over half way with water and turn the heat on high , add a dash of salt
  • while you’re waiting for it to boil, take your fork and shred the breast meat off of the chicken into decent sized chunks
  • now your water is boiling? cool- time to add the noodles- I use about half the bag. Oh and maybe turn down the heat so the water doesn’t boil over.
  • stir the noodles about every min for around 7 mins or until they are soft but not mushy
  • strain the water out of the pot with your lid or dump the noodles in the strainer and shake it a few times
  • turn your heat to low and add the noodles back in- with a big chunk of the butter and stir till the butter coats the noodles
  • add the broth and chicken and stir over low heat until it’s all warm.
  • serve with crackers and accept praise!
  • MOST IMPORTANT STEP: while they slurp it down- shred or take the rest of the chicken off and store it in tupperware or on a plate with foil in the fridge. then throw away the chicken box and the deli soup container/cans, wrap up and store the noodles.

It’s our little secret, right??



Swap chicken for tofu or chickn’, and use veggie broth in place of chicken. Throw in some cooked carrots to add more substance if you like.