Low Carb Chicken Tortilla Soup
Ingredients
- 1 1/2 Lb Boneless Skinless Chicken Breasts, cooked
- 1 M-L Onion, diced
- 1 M-L Bell Pepper, diced
- 1 T Minced Garlic
- 1 t Salt
- 1/2 t Black Pepper
- 1/2 T Chili Powder
- 2 t Cumin
- 1 t Garlic Powder
- 1 t Onion Powder
- 1-2 T Olive Oil
- 2 19.5 oz Green Chiles, or 1 large can
- 14.5 `oz Can of Petite Diced Tomatoes
- 32 oz Chicken Broth- you can use less if you want it thicker
- Low Carb tortillas- it depends on the size of your tortillas that you use for the strips. Mine were pretty small
- Fat to fry your tortillas in
- Toppings of choice
Instructions
- In a skillet sauté your onion and bell pepper
- If you are cooking your chicken separate from the soup, place them on a cutting board so you can shred/dice them.
- Once the onion and bell pepper are softened, add the garlic and seasonings.
- Stir and cook for a few minutes.
- While your onion and pepper mixture is cooking, start dicing or shredding the chicken.
- To the onion mixture, add the chiles and tomatoes.
- Depending on how you are eating this, combine everything, including the broth and heat through. Simmer for at least 15 minutes. I combined everything in my crockpot and let is cook while we went light looking. It was hot and ready when we got home.
- Slice the tortillas into strips.
- In a skillet add your fat of choice and fry the strips. I did mine in batches.
- Once browned to your liking, remove the strips to a paper towel.
- Get your toppings out and have them ready.
- Serve hot with desired toppings.
Tried this recipe?Let us know how it was!