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Seafood and Sweet Potato Tortilla Soup
Source: dLife

Mexican inspired tortilla soup with chipotle peppers, halibut, and zucchini plus the added goodness of sweet potatoes.

Rating:
Prep Time: 10 minutes
Cook Time: 34 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 753.9
Total Carbs 49.8 g
Dietary Fiber 4.6 g
Sugars 4.2 g
Total Fat 41.8 g
Saturated Fat 6.6 g
Unsaturated Fat 3.8 g
Potassium 680.0 mg
Protein 39.7 g
Sodium 401.5 mg
Dietary Exchanges
6 Fat , 1 1/2 Vegetables , 3 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

4 each  6-inch corn tortillas
5 tsp  olive oil
1 each  large onion
3 each  medium garlic cloves
14 1/2 oz  low fat unsalted chicken broth
14 1/2 oz  canned unsalted diced tomatoes
1 1/2 cup  sweet potatoes
0 1/2 oz  chipotle peppers in adobo sauce
1 cup  small zucchini
1 lb  halibut fillets
0 1/4 g  salt
0 1/4 cup  fresh cilantro
Directions
  1. Cut tortillas, first in half, then crosswise into 1/4 inch strips.
  2. Heat 1 tablespoon of oil in a large pot over medium heat, until very hot but not smoking. Add in the tortilla strips and sauté until golden brown and crisp, about 4-5 minutes, stir often. Remove from pot onto paper towels; set aside.
  3. Add the remaining 2 teaspoons of oil to pot and cook the onions for 5 minutes, stir often.
  4. Add in the garlic and cook for only 30 seconds before adding in the broth, tomatoes, sweet potatoes, and chipotle pepper; bring to a boil. Lower heat and simmer for 10 minutes.
  5. While simmering, cut the zucchini into 1/2 inch pieces.
  6. Rinse the fish and dry with paper towels, then cut into 1 inch pieces.
  7. After broth mixture has simmered for 10 minutes add in the zucchini and salt, let simmer another 5 minutes.
  8. Stir in the halibut pieces being careful not to break it up. Simmer until fish flaked easily with a fork, about 5 minutes. Stir only once and very gently.
  9. Serve 2 cups soup topped with cilantro and tortilla strips.

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