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Chicken Tortilla Soup with vegetables

Chicken Tortilla Soup with vegetables

  • Author: Cameron
  • Prep Time: 20 min
  • Cook Time: 30 min
  • Total Time: 50 minutes
  • Category: Keto/Low Carb/Low Sugar
  • Method: Stove Top
  • Cuisine: Mexican

Ingredients

Scale

1 onion, chopped

2 cloves garlic, minced

1 jalapeno, chopped (optional)

10 cherry tomatoes, quartered

1 zucchini

1 squash

1 carrot

1 celery

12 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

23 limes

Toppings:

green onion

cilantro

Monterey Jack cheese (pepper jack for more spice)

2 tomatoes 

24 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.

  1. Heat olive oil (or avacado oil) in a pot on medium/high heat. Sauté onion, jalapeno, and garlic in stew pot. 
  2. Then add zucchini, squash, carrot, and celery and sauté about 5 minutes.
  3. Add cooked chicken, retell, tomato soup, diced tomatoes, beef and chicken broth.
  4. Next add tabasco, teaspoon cumin, teaspoon chili powder, Worcestershire, juice of 2-3 limes. (sprinkle half the cilantro in the pot for extra flavor)
  5. 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