Healthy recipe .. Chipotle tomato soup!

Hi ladies! 

Thanks to Clean eating magazine, this soup was one that I had been longing to try. This months issue has featured slimming soups fit for the cold season, and they look delicious. I did try this one, which is more on the spicy side, but has amazing taste, and only a 167 calories per serving. This soup is filled with plenty of antioxidants, and great flavor to savor your taste buds this winter. 

– 2 tbsp extra Virgin olive oil 

-2 carrots , sliced into half moons

-2 celery stalks sliced

-1 yellow onion diced

-1/2 bunch Swiss chard, stems separated from leaves , both chopped

-2 garlic cloves , finely chopped

-4 to 6 dried chipotle chiles 

-1 15 oz jar or BPA free can diced unsalted tomatoes, with juices

-1 tsp each ground cumin and dried oregano flakes

-6 cups low sodium vegetable broth

-1 cup fire roasted corn 

-1 tsp sea salt

-optional toppings: lime, chopped avocado, sliced radishes, sliced green onions 

In a large pot, on medium, heat olive oil. Add carrots, celery, onion, chard stems, and garlic and sauté until tender, about 6 min. 

Add chiles, tomatoes, cumin, and oregano and sauté about 2 minutes. Stir in broth , corn, salt. Bring to a boil and reduce to a simmer, cover and cook until carrots are tender, about 20 minutes.  

 Meanwhile, prepare topping in a skillet on medium, heat coconut oil. Add quinoa, and cook. Stir frequently, 6 to 8 minutes. 

To soup, stir in chard leaves, turn off heat. Remove chiles, divide among bowls and top with crispy quinoa and optional toppings. It’s yummy! 

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