Low Carb Chicken Tortilla Soup Recipe

Gluten Free
Lunch
Main Dishes
Quick Easy
4/5
(10 reviews)
Low Carb Chicken Tortilla Soup
Zylo Recipes

Description

This comforting tortilla soup is a vibrant bowl of flavor, brimming with tender ground chicken, colorful bell peppers, and a medley of aromatic spices that awaken the senses. Each spoonful offers a delightful dance of textures and tastes, making it a satisfying and wholesome meal option any day of the week. This hearty soup is perfect for a filling lunch or a warming dinner, guaranteed to keep you feeling content and energized.

It's a delightful dish that brings smiles to faces, making it a winner with both kids and adults alike. While this recipe features ground chicken, the beauty of this soup lies in its adaptability. Feel free to experiment with other ground meats such as pork, beef, or turkey thigh.

Each variation brings its own unique character to the dish, offering a delightful culinary adventure with every bowl. Simply substitute your preferred ground meat and follow the recipe as directed, adjusting cooking times as needed to ensure the meat is cooked through. Inspired by the classic flavors of traditional tortilla soup, this rendition offers a lighter twist without compromising on the authentic taste.

Instead of the typical crispy tortilla strips, this soup is adorned with a refreshing crunch of shredded iceberg lettuce, providing a cooling contrast to the warm, savory broth. Diced avocado adds a creamy richness, while juicy diced tomatoes provide a burst of freshness. A sprinkle of grated cheddar cheese melts into the soup, adding a tangy and comforting finish.

For those seeking a more traditional experience, consider adding toasted sliced tortillas for an authentic touch.

Preparation Time

Prep Time
9 min
Cook Time
22 min
Total Time
31 min

Nutrition Information

Per 1 bowls serving
C
Calories
300 Kcal

C
Carbs
10 g
Fi
Fiber
4 g
Sugar
3 g

P
Protein
30 g

C
Fats
15 g
Saturated Fats 5 g
Unsaturated Fats 8 g

Cholestrol 75 mg
Sodium 800 mg
Potassium 500 mg
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Ingredients

    1.
    Ground Chicken Meat
    Ground Chicken Meat
    17-½ ounce
    2.
    Chicken Broth, Bouillon Or Consomme, Ready-to-serve Can
    Chicken Broth, Bouillon Or Consomme, Ready-to-serve Can
    3 cup
    3.
    Tomato
    Tomato
    1 medium - 2 3/5" diameter
    4.
    Avocado
    Avocado
    1 each
    5.
    Olive Oil
    Olive Oil
    1 tablespoon
    6.
    Chili Powder
    Chili Powder
    1 teaspoon
    7.
    Garlic
    Garlic
    1 clove
    8.
    Oregano, Dried
    Oregano, Dried
    1 teaspoon
    9.
    Lime Juice, Fresh
    Lime Juice, Fresh
    1 teaspoon
    10.
    Lime Zest
    Lime Zest
    1 teaspoon
    11.
    Tomato Sauce
    Tomato Sauce
    1 cup
    12.
    Red Onion
    Red Onion
    ½ medium - 2 1/2" diameter
    13.
    Yellow Bell Peppers, Raw
    Yellow Bell Peppers, Raw
    ½ medium - 2 1/2" diameter x 2 3/4"
    14.
    Red Bell Peppers, Raw
    Red Bell Peppers, Raw
    ½ medium - 2 1/2" diameter x 2 3/4"
    15.
    Gourmet Collection Smoked Paprika by Mccormick
    Gourmet Collection Smoked Paprika by Mccormick
    ½ tsp
    16.
    Cumin, Ground
    Cumin, Ground
    ½ teaspoon
    17.
    Ground Coriander
    Ground Coriander
    ½ teaspoon
    18.
    Cheddar Cheese
    Cheddar Cheese
    ½ cup, grated
    19.
    Lettuce, Iceberg
    Lettuce, Iceberg
    ½ cup

Instructions

    1.
    Heat the olive oil in a large saucepan or Dutch oven over a medium heat. Finely chop the onion, crush the garlic and thinly slice the bell peppers. Add the onion, garlic and bell peppers to the saucepan. Pan fry gently for 2-3 minutes until soft and fragrant.
    2.
    Add the ground chicken, chili powder, paprika, dried oregano, ground cumin, ground coriander, lime zest and lime juice to the saucepan. Stir well to combine. Cook through until the chicken is browned all over. You may adjust the spices and seasonings, adding more or less to personal preference.
    3.
    Add the passata (tomato sauce) and the chicken stock. Bring up to a gentle boil. Reduce to a simmer and cook for 10 minutes. You may use an alternative stock such as vegetable if preferred. You may also add salt and pepper if desired. This will depend on the strength of seasoning already in your stock.
    4.
    While the soup is simmering, dice the avocado and tomato and finely shred the lettuce. Once the soup is cooked, divide between four serving bowls. Top each bowl of soup with the grated cheese and shredded iceberg lettuce. Scatter with the diced avocado and chopped tomato to serve.