Description
A flavorful and satisfying low carb chicken tortilla soup. This recipe is quick to make and perfect for a healthy meal.
Ingredients
- 2 boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (4 ounce) can diced green chiles, undrained
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- Optional toppings: avocado, cilantro, sour cream, shredded cheese, lime wedges
Instructions
- Place chicken breasts in a large pot or Dutch oven.
- Add chicken broth, diced tomatoes, diced green chiles, chopped onion, minced garlic, chili powder, cumin, oregano, and cayenne pepper (if using).
- Bring to a boil, then reduce heat and simmer for 20 minutes, or until chicken is cooked through.
- Remove chicken from the pot and shred it with two forks.
- Return the shredded chicken to the pot.
- Season with salt and pepper to taste.
- Simmer for another 5-10 minutes to allow flavors to meld.
- Serve hot, garnished with your favorite toppings.
Notes
- For a spicier soup, add more cayenne pepper or a diced jalapeño.
- If you prefer a thicker soup, you can mash some of the beans against the side of the pot.
- This soup can be made ahead of time and reheated.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-inspired