Best Best Ever Low Fat Mexican Soup Recipes

BEST EVER LOW FAT MEXICAN SOUP

Best Ever Low Fat Mexican Soup image

Delicious, lowfat bean soup with a Mexican seasoning. This is my kids favorite! I always double the recipe and freeze in small containers so they can take out and microwave. Very low in fat and delicious! Quick and easy too!

Provided by christynlee

Categories One Dish Meal

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 12

Ingredients

1 (15 ounce) can red beans
1 (16 ounce) can pinto beans
1 (16 ounce) can black beans
1 (15 1/4 ounce) can whole kernel corn
1 (1 1/4 ounce) package taco seasoning
1/2 cup fat free ranch dressing
1 (26 ounce) jar picante sauce
2 whole wheat tortillas, shredded into bite size pieces
2 cups fat-free cheddar cheese
2 cups water (or more if you like it really soupy)
salt and pepper
garlic

Steps:

Mix all ingredients except cheese in large pot.
Cook for approximately 30 minutes.
Add cheese and continue cooking until cheese is melted.

LOW-CARB MEXICAN CHICKEN SOUP

Low-Carb Mexican Chicken Soup image

Great low-carb twist on an old favorite. Cauliflower replaces the potatoes and roasted red peppers replace the carrots. Black soy beans subbed for black beans. Rich and filling, this chicken soup is a satisfying low-carb meal. Freezes well. Serve with Cabot® shredded Cheddar cheese and lime wedges.

Provided by VTOtter

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 1h50m

Yield 10

Number Of Ingredients 18

Ingredients

4 cups water
4 cups chicken broth (such as Swanson®)
12 ounces skinless, boneless chicken breast
1 head cauliflower, chopped, divided
4 stalks celery, chopped, divided
¼ sweet onion (such as Vidalia®), coarsely chopped
4 cloves garlic, minced
3 teaspoons cayenne pepper
2 tablespoons garlic powder
3 tablespoons seasoned salt
2 tablespoons ground cumin
1 tablespoon ground black pepper
2 bay leaves
15 ounces canned black soybeans, rinsed and drained
1 cup sliced fresh button mushrooms
1 cup fresh white baby corn
¼ cup roasted red peppers, sliced into strips
¼ cup lime juice

Steps:

Combine water, broth, chicken, 1/2 of the cauliflower, 1/2 of the celery, onion, garlic, cayenne, garlic powder, seasoned salt, cumin, black pepper, and bay leaves in a large stockpot. Bring to a boil; reduce heat and let simmer until chicken is cooked through, about 20 minutes.
Remove chicken and shred with 2 forks.
Remove stock from heat and puree with an immersion blender. Add shredded chicken, soybeans, mushrooms, baby corn, red peppers, and lime juice to the pot and stir to combine. Return to a boil; reduce heat and let simmer for 1 hour. Serve.

Nutrition Facts : Calories 164 calories, Carbohydrate 16.9 g, Cholesterol 21.8 mg, Fat 4.8 g, Fiber 4.8 g, Protein 16 g, SaturatedFat 0.7 g, Sodium 1373 mg, Sugar 3.7 g

PICO DE GALLO

Pico De Gallo image

Credit for this tasty recipe goes to one of my favorite cookbooks: "Low Fat Mexican Recipes." Pico de Gallo is a relish made of finely chopped ingredients. Cook time is chill time.

Provided by Happy Hippie

Categories Sauces

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

3 large tomatoes
4 jalapenos
1 large onion
1 large green bell pepper
2 garlic cloves
1 bunch fresh cilantro
1/2 tablespoon salt
1 teaspoon black pepper
1/4 cup cold water
2 tablespoons vinegar
1 lime

Steps:

On a cutting board, finely chop tomatoes, jalapenos, onion, bell pepper, garlic and cilantro.
Place all in a glass bowl and mix together.
Add salt, pepper, water and vinegar.
Squeeze the juice from the lime into the mixture and mix thoroughly.
Chill before serving.

Nutrition Facts : Calories 42.4, Fat 0.3, SaturatedFat 0.1, Sodium 591.2, Carbohydrate 9.7, Fiber 2.8, Sugar 4.7, Protein 1.7

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