Creamy Chicken Taco Soup with Nacho Cheese Chips Recipe | @Atkins

Creamy Chicken Taco Soup with Nacho Cheese Chips Recipe


Atkins Creamy Chicken Taco Soup with Nacho Cheese Chips
9g
Net Carbs
Prep Time: 20 Minutes
Style:Mexican
Cook Time: 35 Minutes
Phase: Phase 2
Difficulty: Easy
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

22g

Protein

13.7g

Fat

3.6g

Fiber

257.7cal

Calories

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INGREDIENTS

  • 1 Tbsp olive oil
  • 0 3/4 cup fresh yellow onion, chopped
  • 0 1/2 cup fresh red bell pepper, chopped
  • 1 tsp fresh garlic
  • 1 1/4 cup canned original diced tomatoes, with green chilies
  • 3 cup chicken broth
  • 1 Tbsp chili powder, 036800328198, organic
  • 0 1/2 tsp ground cumin, 036800328228, organic
  • 0 1/2 tsp smoked paprika
  • 1 1/2 lb raw chicken breast, skinless, boneless
  • 3 oz cream cheese
  • 1 cup fresh zucchini, with skin, chopped
  • 2 bag Atkins Nacho Cheese Protein Chips

DIRECTIONS

  1. 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.
  2. 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.
  3. 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.
  4. 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).

Cooking Tip