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Low Carb Chicken Tortilla Soup

Low Carb Chicken Tortilla Soup
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A flavorful low carb chicken tortilla soup made with tender chicken, vegetables, and spices. This hearty soup delivers all the traditional flavors without the carbs.

Ingredients

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  • 1 lb boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 jalapeño, seeded and minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 4 cups chicken broth
  • 1 can (14.5 oz) diced tomatoes
  • 1/4 cup fresh cilantro, chopped
  • 1 avocado, sliced
  • 1/4 cup shredded cheese
  • Lime wedges for serving

Instructions

  1. Heat olive oil in a large pot over medium heat
  2. Add onion, bell pepper, and jalapeño. Cook for 5 minutes
  3. Add garlic and cook for 1 minute
  4. Stir in cumin, chili powder, and paprika
  5. Add chicken broth and diced tomatoes. Bring to a boil
  6. Add chicken breasts. Reduce heat and simmer for 20 minutes
  7. Remove chicken and shred with two forks
  8. Return shredded chicken to the pot
  9. Stir in cilantro and simmer for 5 minutes
  10. Serve topped with avocado, cheese, and lime wedges

Notes

  • For spicier soup, keep the jalapeño seeds
  • Add more broth if you prefer a thinner soup
  • Store leftovers in refrigerator for up to 3 days
  • Freeze without toppings for up to 3 months

Nutrition

Find it online: https://kitchenpivot.com/low-carb-chicken-tortilla-soup-recipe/