This is an absolute favorite in our house!! It’s a must-try easy soup, plus it’s packed full of healthy vegetables.
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Chicken Tortilla Soup with vegetables
- Prep Time: 20 min
- Cook Time: 30 min
- Total Time: 50 minutes
- Category: Keto/Low Carb/Low Sugar
- Method: Stove Top
- Cuisine: Mexican
Ingredients
1 onion, chopped
2 cloves garlic, minced
1 jalapeno, chopped (optional)
10 cherry tomatoes, quartered
1 zucchini
1 squash
1 carrot
1 celery
1–2 package chicken breasts
1 can rotell (mexican style for more spice)
1 can Campbells tomato soup
1 quart beef broth
1 quart chicken broth
1 tsp cumin
1 tsp tabasco
2 Tbsp Worcestershire sauce
1 tsp chili powder
2–3 limes
Toppings:
green onion
cilantro
Monterey Jack cheese (pepper jack for more spice)
2 tomatoes
2–4 avocados
Sour cream
corn tortillas
Instructions
Ways to cook your chicken: a) Boil chicken in water or chicken broth for 20-30 min, b) cook chicken in crockpot on low 6 hours in chicken broth, c) use rotisserie chicken.
- Heat olive oil (or avacado oil) in a pot on medium/high heat. Sauté onion, jalapeno, and garlic in stew pot.
- Then add zucchini, squash, carrot, and celery and sauté about 5 minutes.
- Add cooked chicken, retell, tomato soup, diced tomatoes, beef and chicken broth.
- Next add tabasco, teaspoon cumin, teaspoon chili powder, Worcestershire, juice of 2-3 limes. (sprinkle half the cilantro in the pot for extra flavor)
- Simmer for an hour.
Optional (leave out if you are eating low carb): Bake tortilla in oven until crisp, slice them.
Toppings: Chop up green onions, cilantro, cheese, tomatoes, avocado. Place these ingredients plus the tortilla strips in the bottom of a bowl and pour soup on top. Add a dollop of sour cream on top if you want.
Notes
Pairs perfectly with clean-crafted Resident Red Wine. 
Keywords: Keto Diet, Low Carb Diet, Low Sugar Diet