LOW CARB CHICKEN TORTILLA SOUP RECIPES
KETO CHICKEN TORTILLA SOUP - [BEST] LOW CARB CHICKEN ...
![Keto Chicken Tortilla Soup - [Best] Low Carb Chicken ... image](https://img.stevehacks.com/images/220102061646.jpg)
This low carb keto chicken tortilla soup is the best and easiest soup you will ever make in this clod season. Full of Mexican flavors and delicious served with sour cream, tortilla chips or avocado slices.
Categories Soup
Prep Time 10 minutes
Cook Time 40 minutes
Number Of Ingredients 17
Steps:
- Take a small bowl and mix the chili powder, cumin. Divide in half.
- Season the chicken with half of the seasoning and salt pepper. Set aside.
- In a blender, blend the onion, garlic, tomatoes, chipotle chili, jalapeno, and cilantro.
- Heat a large pot or dutch oven over medium-high heat, add the coconut oil, once hot, add the chicken and sear for about 15 minutes on low heat and cook until chicken is cooked fully and internal temperature reaches at least 165 degrees (F).
- Remove the chicken from the pan and set aside. Add the blended ingredients to the pan. Saute for 5-10 minutes until the rawness of the sauce is gone and relatively thickened.
- Sprinkle with remaining seasoning in step 1 and stir well.
- Add the chicken broth into the pan, bring to a boil. Reduce the heat and simmer.
- Cut the chicken into small bite-size cubes and put it back to the pan along with butter. Simmer for 15 minutes.
- Turn off the heat and top with fresh coriander leaves.
- Serve with shredded cheese, avocado slices, sour cream, low carb tortilla chips, etc.
Nutrition Facts : Servingsize 4 serving
KETO CHICKEN TORTILLA SOUP - [BEST] LOW CARB CHICKEN ...
![Keto Chicken Tortilla Soup - [Best] Low Carb Chicken ... image](https://img.stevehacks.com/images/220102061657.jpg)
This low carb keto chicken tortilla soup is the best and easiest soup you will ever make in this clod season. Full of Mexican flavors and delicious served with sour cream, tortilla chips or avocado slices.
Categories Soup
Prep Time 10 minutes
Cook Time 40 minutes
Number Of Ingredients 17
Steps:
- Take a small bowl and mix the chili powder, cumin. Divide in half.
- Season the chicken with half of the seasoning and salt pepper. Set aside.
- In a blender, blend the onion, garlic, tomatoes, chipotle chili, jalapeno, and cilantro.
- Heat a large pot or dutch oven over medium-high heat, add the coconut oil, once hot, add the chicken and sear for about 15 minutes on low heat and cook until chicken is cooked fully and internal temperature reaches at least 165 degrees (F).
- Remove the chicken from the pan and set aside. Add the blended ingredients to the pan. Saute for 5-10 minutes until the rawness of the sauce is gone and relatively thickened.
- Sprinkle with remaining seasoning in step 1 and stir well.
- Add the chicken broth into the pan, bring to a boil. Reduce the heat and simmer.
- Cut the chicken into small bite-size cubes and put it back to the pan along with butter. Simmer for 15 minutes.
- Turn off the heat and top with fresh coriander leaves.
- Serve with shredded cheese, avocado slices, sour cream, low carb tortilla chips, etc.
Nutrition Facts : Servingsize 4 serving
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