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 tablespoon olive oil
- 1 (28-ounce) can no-salt-added diced tomatoes, undrained
- 3 tablespoon no-salt tomato paste
- 1 cup shredded carrots
- 1 cup chopped celery
- 1 onion, chopped
- 6 clove garlic, minced
- 1 cup chopped fresh cilantro
- 2 large boneless, skinless chicken breasts
- 1 tablespoon black pepper
- 1 jalapeno, finely diced (optional)
- 2 cup 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.