KETO CHICKEN TORTILLA SOUP

INGREDIENTS:

CHICKEN TORTILLA SOUP:

• 1 tbsp Olive oil
• 2 cloves Garlic (minced)
• 1/2 medium White onion (diced)
• 1/2 cup Bell peppers (diced)
• 1/4 cup Jalapeno (diced)
• 6 cups Low-sodium chicken broth
• 1 14.5-oz can Fire roasted diced tomatoes (with liquid)
• 1 lb Chicken breast
• 1 tsp Sea salt
• 1/2 tsp Black pepper
• 1 tsp Cumin
• 1/8 tsp Chili powder

OPTIONAL TOPPINGS:

• 1/2 recipe Keto tortilla chips
• 1/3 cup Monterey jack cheese (shredded)
• 1 medium Avocado (sliced)
• 1/3 cup Sour cream
• 1/4 cup Fresh cilantro (chopped)
• 1 whole Lime (cut into 6 wedges)

INSTRUCTIONS:

1. Heat the olive in a dutch oven over medium-high heat. Add the garlic, onion, and bell peppers and saute for 3-5 minutes, until the onion is translucent and the bell peppers have softened.
2. Add the diced jalapeno, chicken broth, fire roasted tomatoes, chicken breast, and the remaining spices and bring to a boil.
3. Reduce heat to medium-low and simmer for 30 minutes, until the chicken breast is cooked through.
4. Remove the chicken from the pot and shred it using two forks. Add the shredded chicken back to the pot and simmer for an additional 5 minutes.
5. Remove the soup from the heat. Add one cup of soup to a bowl and garnish with fresh chopped cilantro, 1 tablespoon of shredded cheese,1/6 of an avocado, 1 tablespoon sour cream and a lime wedge. Serve with 5 low carb tortilla chips.

RECIPE NOTES

Serving size: 1 cup soup + toppings

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories 374

Fat 25.7g

Protein 30.9g

Total Carbs 16.4g

Net Carbs 10g

Fiber 6.4g

Sugar 2.5g