Tortilla Soup
7.8g
Net Carbs
22.4g
Protein
15.8g
Fat
4.5g
Fiber
274
Calories
Ingredients:
- 1 tablespoon olive oil
- 1/2 medium (55g) yellow onion, chopped
- 1 teaspoon minced or pressed fresh garlic
- 1 1/2 cups (186g) chopped zucchini
- 1/2 medium (60g) red bell pepper, chopped
- 3/4 teaspoon chili powder
- 1 piece canned chipotle peppers in adobo sauce, diced
- 1 teaspoon dried oregano leaf
- 4 cups chicken broth
- 2 cups (280g) cooked, diced chicken breast
- 1 14 oz can crushed tomatoes
- 4 ounces canned green chili peppers
- 1/4 cup (4g) fresh cilantro, chopped
- 1 fluid ounce fresh lime juice
- 1 California avocado (136g), diced
- 3 ounces Monterey Jack cheese, shredded
Directions:
- In a 2-quart soup pot, heat oil over medium heat. Add the yellow onion and garlic. Sauté for 2-3 minutes until onions are translucent.
- Add the zucchini and red bell pepper; sauté for 2 minutes then add the chili powder, chipotle pepper, and oregano. Cook for 1 additional minute until fragrant.
- Add the chicken broth, chicken, tomatoes, and green chilies. Increase heat to medium-high and cook uncovered for 15 minutes. Add the cilantro and continue to cook for another 5 minutes. Remove from heat and add lime juice; taste and season with salt and freshly ground black pepper.
- Serve with diced avocado (1/6 per serving), 2 tablespoons cheese and additional cilantro if desired. Makes six 1 1/2 cup servings. Optional for Phase 2: add crumbled low-carb tortilla strips or chips as a garnish. Don't forget to add the additional Net Carbs to the total for the tortillas.
