Description
A flavorful and satisfying low-carb chicken tortilla soup. This recipe is quick to make and perfect for a healthy meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 4 cups chicken broth
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (4 ounce) can diced green chilies
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon dried oregano
- Salt and pepper to taste
- 1/2 cup chopped fresh cilantro
- Optional toppings: avocado, sour cream, shredded cheese, lime wedges, crushed low-carb tortilla chips
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Add chicken pieces, chicken broth, diced tomatoes, green chilies, chili powder, cumin, and oregano.
- Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until chicken is cooked through.
- Season with salt and pepper to taste.
- Stir in fresh cilantro.
- Serve hot, with your favorite low-carb toppings.
Notes
- For a spicier soup, add a pinch of cayenne pepper or a diced jalapeño with the onions.
- You can use shredded rotisserie chicken for a quicker preparation.
- This soup can be made ahead and reheated.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 300
- Sugar: 5g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg