Tortilla Soup
7.8g
Net Carbs
22.4g
Protein
15.8g
Fat
4.5g
Fiber
274
Calories
Ingredients:
- 1/2 medium (2-1/2" diameter) Onions
- 1 fruit without skin and seed California Avocado
- 2 cup, cooked, diceds Chicken Breast
- 1 14 oz Crushed Tomato (Canned)
- 4 ounces Green Chili Peppers (Canned)
- 1 tablespoon Light Olive Oil
- 1 1/2 cups chopped Zucchini
- 1/4 cup Cilantro (Coriander)
- 1 fluid ounce Fresh Lime Juice
- 1 each Chipotle Peppers in Adobo Sauce
- 1/2 medium (approx 2-3/4" long, 2-1/2" diameter) Sweet Red Peppers
- 4 cups Chicken Broth, Bouillon or Consomme
- 3 ounces Monterey Jack Cheese
- 3/4 teaspoon Chili Powder
- 1 teaspoon Garlic
- 1 teaspoon leaf Oregano
Directions:
- Chop the onion, mince or press the garlic; chop red bell pepper, zucchini and cilantro, and dice the chipotle in adobo.
- 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 red bell pepper and zucchini; 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.
