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+ servings

Chicken Tortilla Soup

Author - Serena Wolf
Prep Time: 15 minutes
Cook Time: 6 minutes
Yields: 6 servngs

Ingredients

  • 1 lb boneless skinless chicken breasts
  • 1 small yellow onion minced
  • 4 cloves garlic minced
  • 1 4 oz can diced green chilies
  • 1 tbsp olive oil
  • 1 tbsp cumin
  • 1 tbsp Mexican chili powder
  • 1 ½ tsp oregano
  • ½ tsp red chili flakes optional
  • 1 chipotle in adobo chopped
  • ½ tsp salt
  • 2 14.5 oz cans diced tomatoes
  • 1 ½ cups tomato puree
  • 1 ½ cups chicken stock

For Garnish:

  • 1 low-carb tortilla cut into ¼ inch thick strips
  • 1 tbsp olive oil
  • Salt
  • Limes wedges
  • 1 avocado chopped
  • Monterey jack cheese shredded
  • Fresh cilantro chopped

Instructions

  • Heat 1 tbsp olive oil in a large saucepan (you will want to use something relatively deep if you ‘re cooking your soup on the stove-top). Add the minced garlic and onions. Sauté 3 minutes over medium-low heat, until the onions have softened and the garlic is fragrant.
  • Add the green chilies, cumin, chili powder, oregano, salt, chipotle pepper, and chili flakes if using. Cook for 1 more minute.

If you are using a slow-cooker:

  • Transfer the onion mixture to the slow cooker. Add the diced tomatoes, tomato puree, and chicken stock. Mix well. Add the chicken breasts. Cover with the lid and cook on low for 6-8 hours.
  • After 6-8 hours, remove the chicken breasts and shred them using two forks (or your fingers, if you feel like it). Add the shredded chicken back to the soup.

If you are using the stove-top method (no shame):

  • Add the diced tomatoes, tomato puree and chicken stock to the spiced onion mixture. Bring to a boil and then lower to a simmer. Add the chicken breasts. Simmer for at least 40 minutes. Remove the chicken and from the pot and shred it. Add the shredded chicken back to the soup and simmer for another 15-20 minutes before serving.

For the tortilla strips:

  • *Pre-heat the oven to 400 degrees.
  • Brush both sides of a low-carb tortilla with olive oil and sprinkle with salt.
  • Slice the tortilla into strips about 2 inches long and ¼ inch wide. (A pizza cutter works perfectly for this.)
  • Arrange the tortilla strips in a baking pan or on a baking sheet in a single layer. Bake for 6-8 minutes until golden brown and crispy.
  • (Yes, you can also just use store-bought tortilla chips and crumble them up. My version is obviously better, but you do what you want.)

Serving your soup:

  • Ladle the chicken tortilla soup into bowls and top with a squeeze of lime juice, Monterey jack, chopped avocado, and cilantro to taste.