Chicken Tortilla Soup
- SERVES
- 8
Our diabetic-friendly Chicken Tortilla Soup delivers the same Southwestern flavors you love in traditional tortilla soup, but without all the high carbs or fat-laden ingredients. It's so good, we think it trumps any that you can order at your local cantina.
What You'll Need
- 2 tablespoons olive oil
- 1 (28-ounce) can no-salt-added diced tomatoes, undrained
- 3 tablespoons no-salt tomato paste
- 1 cup shredded carrots
- 1 cup chopped celery
- 1 onion, chopped
- 6 cloves garlic, minced
- 1 cup chopped fresh cilantro
- 2 large boneless, skinless chicken breasts
- 1 tablespoon black pepper
- 1 jalapeno, finely diced (optional)
- 2 cups chicken broth
- 1 1/2 cups water
- 1 cup corn tortilla chips for topping (optional)
What to Do
- Combine all ingredients, except tortilla chips, in a 4 to 6-quart slow cooker.
- Cover and cook on LOW setting for 7 to 8 hours or until chicken is no longer pink in center.
- Remove chicken to a cutting board. Using 2 forks, shred chicken by pulling it apart. Return chicken to slow cooker and stir until well combined with soup. Ladle into bowls and serve topped with tortilla chips (optional).
Note:
If you'd like, you can also top each serving with a sprinkle of crumbled, Mexican-style cheese and a couple slices of avocado, as shown in the photo.
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Nutritional InformationShow More
Servings Per Recipe: 8
- Amount Per Serving % Daily Value *
- Calories 162
- Calories from Fat 48
- Total Fat 5.3g 8 %
- Saturated Fat 1.0g 5 %
- Trans Fat 0.0g 0 %
- Protein 14g 29 %
- Amount Per Serving % Daily Value *
- Cholesterol 28mg 9 %
- Sodium 506mg 21 %
- Total Carbohydrates 14g 5 %
- Dietary Fiber 2.2g 9 %
- Sugars 8.8g 0 %
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acook 8340041
Feb 12, 2016
Love this recipe! I added the jalapeno and it gave it a great flavor. It wasn't spicy at all. I recommend it!
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