Creamy Chicken Taco Soup with Nacho Cheese Chips
9.0g
Net Carbs
22.0g
Protein
14.1g
Fat
3.6g
Fiber
257
Calories
Ingredients:
- 1 1/4 cups canned original diced tomatoes, with green chilies Ro-Tel
- 1 tablespoon olive oil USDA
- 1/2 cup fresh red bell pepper, chopped USDA
- 1 teaspoon fresh garlic FNDDS
- 3/4 cup fresh yellow onion, chopped USDA
- 1/2 teaspoon ground cumin, 036800328228, organic Red Monkey
- 1 tablespoon chili powder, 036800328198, organic Red Monkey
- 1/2 teaspoon smoked paprika
- 3 cups chicken broth FNDDS
- 1 1/2 pounds raw chicken breast, skinless, boneless USDA
- 3 ounces cream cheese USDA
- 1 cup fresh zucchini, with skin, chopped USDA
- 2 bags Atkins Nacho Cheese Protein Chips
Directions:
- Heat a large sauce pot or Dutch oven over medium heat. Add olive oil and sauté chopped onions for 3 minutes, until becoming translucent. Add chopped red bell pepper and sauté for another 2 minutes. Sprinkle onion and pepper with chili powder, minced or pressed garlic, smoked paprika and cumin, mixing and cooking until fragrant, about 30 seconds.
- Remove from heat and stir in canned diced tomatoes with green chilis. Layer chicken breasts on the bottom of the pot and pour the broth in to cover chicken. Place over high heat and bring to a boil. Reduce heat to simmer, cover and poach the chicken until fully cooked (internal temperature of 165°F), 15-20 minutes.
- Remove cooked chicken to a cutting board. Whisk the cream cheese into the broth until fully incorporated. Add cubed zucchini, cover and cook over medium heat until zucchini is tender, about 5 minutes.
- Cut chicken into bite size pieces and return to soup. Serve while warm, topped with Atkins Nacho Cheese Protein Chips and any other toppings as desired. Each serving is just shy of 1 ½ cups soup topped with 13 g chips.
Topping this soup is a great way to add a personal touch. Consider avocado (0.74g net carbs for 1/5 avocado), sour cream (0.23g net carbs for 1 teaspoon), lime wedge (0.25 net carbs for juice from 1/5 lime), cilantro (0.01 g net carbs per sprig), scallions (0.1 g net carbs per teaspoon), and jalapeno slices (0.22 g net carbs per tablespoon).
