Keto Tortilla Soup Recipes Easy

Keto Chicken Tortilla Soup Tasty Low Carb

WebJun 12, 2019 · Bring to a boil, turn down heat and simmer for 10 minutes. Taste and adjust seasonings, as needed. Add the shredded chicken, …

1. Place olive oil to a large stock pot over medium heat. Add onions and cook for 3 minutes. Add chopped garlic and cook for 2 additional minutes.
2. Add green chiles, tomatoes, chipotle pepper, oregano, cumin, adobo sauce, and smoked paprika. Stir for 2 minutes.
3. The chicken stock, sweet corn extract, salt, and tomato paste should be added next. Stir to incorporate. Bring to a boil, turn down heat and simmer for 10 minutes. Taste and adjust seasonings, as needed.
4. Add the shredded chicken, and lime juice and simmer for 15 minutes.

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Low Carb Chicken Tortilla Soup Step Away From The …

WebOct 30, 2019 · Use tongs to carefully remove the chicken, and shred it with forks. Return the shredded chicken to the slow cooker bowl, and add the …

Rating: 4.3/5(4)
1. Spray a slow cooker or Instant Pot bowl with non stick spray and add the chicken, salsa, and one cup of the broth. Cook on high (slow cooker setting if using IP) for one hour.
2. Use tongs to carefully remove the chicken, and shred it with forks.
3. Return the shredded chicken to the slow cooker bowl, and add the remaining chicken broth, shredded cheese, heavy cream, salt and pepper. Cover and cook on high for 30 minutes.
4. Spoon the soup into serving bowls. Garnish with the tortilla strips, fresh cilantro and extra cheese.

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LowCarb Chicken Tortilla Soup Delightfully Low Carb

WebApr 4, 2024 · Add the chopped onions and saute for 5 minutes. Add the garlic and saute for 1 minute. Add the tomatoes, chicken broth, shredded …

Rating: 4.9/5(18)
1. Heat the olive oil in a soup pot over medium heat. Add the chopped onions and saute for 5 minutes. Add the garlic and saute for 1 minute.
2. Add the tomatoes, chicken broth, shredded chicken, cilantro, and spices. Stir to combine. Simmer over medium heat for 10 minutes.
3. Meanwhile, mix the tortilla ingredients in a food processor until a dough forms. Wrap in plastic wrap and refrigerate for 10 minutes. Cut the dough into 4 balls. Flatten with a tortilla press, or roll flat between two pieces of parchment paper. Cut into tortilla chip shape. Lightly oil a skillet and place it over medium heat. When hot, add the tortilla. Cook for 5 minutes per side, until crispy.
4. Serve the soup with tortilla chips, avocado and jalapenos, if desired.

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