One of the best parts about tortilla soup are the crispy tortilla strips that rest on top of the soup.
They’re crunchy, flavorful and fill you up – tortilla soup is by no mean sa heavy, thicks oup so the tortilla strips are welcomed.
BUT, tortilla strips are often made from fried flour tortillas and contained processed ingredients, so it can be a pain to find a healthy option when grocery shopping.
My solution? Top your tortilla soup with crunchy jicama noodles! These jicama noodles are made using Blade C on the Inspiralizer, which yields the perfect tortilla strip-shaped thickness.
When the soup is made, all you need to do is top it with the fresh jicama noodles and although they’ll heat up in the soup as you eat it, they’ll maintain most of their crunchiness.
Plus, jicama is of Mexican origin (it’s a tuber) – and it has a lovely nutty, slightly sweet texture that’s easy on the palate and brings its own set of nutrients to this dish.
Jicama is very low-calorie, so it’s waistline-friendly and is an excellent source of Vitamin C and dietary fiber. Victory!
The first time I made this recipe, I added in shredded chicken for extra protein, which is a great addition if you’re not vegan. Other additions include tofu and shrimp! Otherwise, this soup is perfect as is.
A small note about the serving size – it makes 4 very large bowls of soup (like I like it) or 6 smaller bowls – more of a lunch size or a dinner appetizer.
Whatever your preference, you’re going to love this soup.
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 8 points
- 1 tablespoon extra virgin olive oil
- 1 small white or yellow onion, diced
- 1 large garlic clove, minced
- 1 large jalapeno, seeded and finely diced
- 6 cups low-sodium vegetable broth (or chicken broth, if not vegan)
- 1 (14.5-ounce) can fire roasted diced tomatoes
- 1 (14.5-ounce) can black beans, rinsed and drained
- 1 teaspoon ground chili powder
- 1 teaspoon oregano flakes
- ½ teaspoon ground cumin
- ¼ teaspoon smoked paprika
- 1 avocado, pitted, sliced
- 2 small limes, juiced
- 1 cup roughly chopped fresh cilantro leaves
- 1 medium jicama, Blade C
- salt and pepper, to taste
- In a large saucepan heat the olive oil. Add the onions and cook for 2 minutes. Once the onions have softened add the garlic and jalapenos and cook for another minute.
- Pour the chicken broth, tomatoes and beans into the pot and bring to a boil. Once at a boil lower heat to simmer and add avocado, lime juice, and fresh cilantro to the pot, letting cook for 2-3 more minutes to let the flavors deepend. Season with pepper and salt.
- Ladle soup into bowls and top each with about ½ cup of jicama noodles.