The problem with chicken tortilla soup is that it normally is so keto-unfriendly – all those beans, rice and corn, not to mention the chips or tortilla strips!
This recipe keeps it light, without losing flavor. You can do the quick version, or make everything from scratch. It’s good either way.
4 cups chicken broth, homemade or packaged
3 cups cooked shredded chicken, You can use rotisserie chicken, frozen or leftover, or boil it
from scratch and use the cooking water as broth.
1-2 tablespoons olive oil
2 teaspoons garlic powder
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon dried oregano
1 tablespoon pickled jalapeno juice, cider vinegar, or lime juice
2 Roma tomatoes, coarse chopped
1/2 bunch fresh cilantro, chopped
½ cup onion, coarse chopped
1 cup bell peppers, any color or colors
1 cup chopped kale or spinach
1 cup coarse chopped zucchini
1 cup shredded cheese, yellow and/or white
½ cup chopped green onions
Put all of the ingredients in the first list in a pot and heat until simmering. Taste to adjust seasoning. Let it simmer for awhile.
While the stock simmers, chop all of your veggies. The ones listed to be coarse chopped cook faster, as they should all get done about the same time.
Add all of the veggies except ½ the cilantro and the green onions to the broth, turn the heat to medium, and cook until the veggies are barely tender.
Serve in bowls, with the cheese and onions on top. If you use avocado and/or sour cream, they go on top, too. The lime slices should go on the side of the plate, to be squeezed into the soup.
Make it as spicy or not spicy as you like,or serve with hot sauces to let everyone season to taste.