Spicy Low-Carb Chicken Tortilla Soup
This spicy low-carb chicken tortilla soup is a flavorful and healthy dish packed with tender chicken, vegetables, and spices. It's perfect for a comforting meal any time of the year.
Ingredients
- 1 lb boneless skinless chicken breasts
- 4 cups low-sodium chicken broth
- 1 medium onion finely diced
- 3 cloves garlic minced
- 1 medium bell pepper diced
- 1 can diced tomatoes with juices
- 1 can diced green chilies
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp dried oregano
- to taste salt
- to taste freshly ground black pepper
- 1 ripe avocado diced
- ½ cup shredded cheddar cheese
- to taste fresh cilantro roughly chopped
- 1 lime cut into wedges
Instructions
- In a large pot, drizzle olive oil over medium heat.
- Add the finely diced onion and bell pepper, sautéing until tender, about 5 minutes.
- Add the minced garlic and cook for an additional minute until fragrant.
- Pour in the diced tomatoes, diced green chilies, chicken broth, cumin, chili powder, smoked paprika, oregano, salt, and pepper.
- Bring the mixture to a rolling boil, then reduce heat to low and add the chicken breasts.
- Cover the pot and let it simmer for 20-25 minutes until the chicken is cooked through.
- Remove the chicken, shred it with two forks, and return it to the soup.
- Taste and adjust seasoning with more salt or pepper if desired.
- Allow the soup to simmer for an additional 5-10 minutes.
- Serve hot, garnished with diced avocado, cheddar cheese, cilantro, and a squeeze of lime juice.
Notes
For added flavor, serve with lime wedges and fresh cilantro.