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- 1 lb chicken breast, diced - 4 cups chicken broth - 1 medium onion, diced - 2 cloves garlic, minced - 1 bell pepper (red or green), diced - 1 can (14 oz) diced tomatoes (with juice) - 1 can (4 oz) diced green chilies - 2 tsp cumin - 1 tsp paprika - 1 tsp chili powder - Salt and pepper to taste - 1 tablespoon olive oil - 1 cup zucchini, spiralized into noodles - Fresh cilantro, chopped (for garnish) - Avocado slices (for garnish) - Lime wedges (for serving) In this recipe, we use simple, fresh ingredients that make the soup tasty. The chicken adds protein, while the vegetables give it color and flavor. The spices bring warmth and depth. Chicken broth is key here. It adds a rich base to the soup. Diced tomatoes and green chilies give it a nice kick. They also add texture and a bit of sweetness. Zucchini noodles replace traditional tortillas. They keep this soup low carb but still fun. Topping the soup with cilantro and avocado adds freshness. Lime wedges give it a zesty finish. This combination of ingredients is what makes this dish so special. You get a hearty meal that warms you up and keeps you satisfied. Plus, it’s easy to make! {{ingredient_image_1}} 1. Heat one tablespoon of olive oil in a large pot over medium heat. 2. Next, add the diced onion and minced garlic. Sauté them until soft and clear, which takes about 3-4 minutes. 1. Now, add the diced bell pepper to the pot. Sauté it for another 2-3 minutes until it starts to soften. 2. Sprinkle in the cumin, paprika, chili powder, salt, and pepper. Stir well to coat the veggies in the spices. 3. Then, toss in the diced chicken breast. Cook it for about 5 minutes until the chicken turns white on the outside. 1. Pour in the chicken broth, diced tomatoes, and green chilies. Bring this mixture to a boil. 2. Once boiling, reduce the heat and let it simmer for 20-25 minutes. 3. In the last 5 minutes, add the spiralized zucchini to the soup. This will keep it a bit crunchy while it cooks. - How to choose the best chicken Look for fresh chicken breasts. They should feel firm and have a pink color. Avoid any that look dull or have spots. If possible, choose organic chicken for better taste and health. - Tips for achieving the right spice level Start with small amounts of spices. Add more if you like it spicier. Cumin and chili powder bring heat. Adjust these to fit your taste. For extra heat, add jalapeños or hot sauce. - How to garnish effectively Fresh cilantro adds color and flavor. Avocado slices give a creamy touch. A lime wedge brightens the soup. Arrange these garnishes just before serving for the best look. - Pairing ideas with sides or drinks Serve with a light salad or low-carb tortilla chips. A glass of sparkling water with lime makes a refreshing drink. These pair well with the soup's rich flavors. - Overcooking zucchini Add spiralized zucchini in the last five minutes. This keeps them crunchy and fresh. If cooked too long, they become mushy and lose their texture. - Not adjusting seasoning Always taste the soup before serving. You may need more salt or spices. Adjusting flavors can make a big difference in the final dish. Pro Tips Use Fresh Ingredients: Fresh vegetables and herbs can significantly enhance the flavor of your soup. Always opt for fresh garlic, onion, and cilantro for the best taste. Adjust the Spice Level: If you prefer a spicier soup, consider adding more chili powder or a pinch of cayenne pepper. Taste as you go to find your perfect heat level. Opt for Homemade Broth: For an even richer flavor, use homemade chicken broth instead of store-bought. It will elevate the overall taste of your soup. Garnish for Flavor: Don't skip the garnishes! Fresh cilantro, avocado, and lime juice not only add visual appeal but also enhance the flavor profile of your soup. {{image_2}} You can swap chicken for other proteins like turkey or shrimp. This keeps the meal light and tasty. For veggies, think beyond bell peppers. Try adding spinach, kale, or even cauliflower. They bring color and nutrition to your soup. A squeeze of lime or lemon juice brightens the soup. It adds a fresh taste that makes each bite exciting. You can also play with herbs. Fresh cilantro, oregano, or even basil can change the flavor profile. Each herb adds its own unique twist. Want to mix things up? Transform the soup into a casserole. Just layer it in a baking dish, top with cheese, and bake until bubbly. If you prefer a more broth-heavy dish, add extra chicken broth. This makes it soupier and perfect for dipping. To keep your low carb chicken tortilla soup fresh, store it in the refrigerator. Use an airtight container to seal in flavors. It will last up to four days in the fridge. For longer storage, you can freeze the soup. Divide it into portions, then place in freezer-safe bags or containers. Make sure to leave some space for expansion. When you're ready to enjoy your soup, reheating it properly is key. The best method is to warm it on the stove over medium heat. Stir it often to avoid sticking. You can also use a microwave, but do it in short bursts. This way, you maintain the texture and flavor. Add a splash of broth if it thickens too much. How long will your soup last? In the fridge, it stays good for about four days. If you freeze it, expect it to last for about three months. Always check for signs of spoilage before eating. If it smells off or shows mold, it's best to toss it out. Enjoy your soup while it's fresh for the best taste! Can I use low-sodium broth? Yes, you can use low-sodium broth. It helps control salt levels. This option is great for those watching their sodium intake. Is this soup suitable for meal prep? Absolutely! This soup keeps well in the fridge for several days. You can easily warm it up when you're ready to eat. What are the health benefits of low-carb diets? Low-carb diets can help with weight loss. They may also lower blood sugar and improve heart health. Many people find they have more energy when cutting carbs. How to make it spicier? To spice up your soup, add more chili powder. You can also toss in sliced jalapeños or a few dashes of hot sauce. Adjust to your taste for the perfect heat level. Can I substitute zucchini noodles? Yes, you can use other vegetables instead of zucchini noodles. Try using spaghetti squash or even cauliflower rice for a different texture. Is this soup gluten-free? Yes, this soup is gluten-free. All the ingredients do not contain gluten, making it safe for those with gluten sensitivities. How to ensure no gluten contamination? To avoid gluten contamination, check labels for gluten-free products. Use clean cooking tools and surfaces to prevent cross-contamination. This blog post covered a tasty low-carb chicken tortilla soup recipe. We listed the needed ingredients, guided you through cooking steps, and shared handy tips. You learned about ingredient variations and storage advice for optimal freshness. Remember to avoid common mistakes, like overcooking zucchini, for the best result. Now it’s time to gather your ingredients and start cooking. Enjoy a healthy meal that warms your soul!

Zesty Low Carb Chicken Tortilla Soup

A flavorful and healthy chicken tortilla soup that is low in carbs.
Print Recipe Save Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 lb chicken breast, diced
  • 4 cups chicken broth
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper diced (red or green)
  • 1 can (14 oz) diced tomatoes (with juice)
  • 1 can (4 oz) diced green chilies
  • 2 tsp cumin
  • 1 tsp paprika
  • 1 tsp chili powder
  • to taste salt and pepper
  • 1 tablespoon olive oil
  • 1 cup zucchini, spiralized into noodles
  • to garnish fresh cilantro, chopped
  • to garnish avocado slices
  • to serve lime wedges

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, sauté until soft and translucent, about 3-4 minutes.
  • Add the diced bell pepper to the pot and sauté for another 2-3 minutes until slightly softened.
  • Sprinkle in the cumin, paprika, chili powder, salt, and pepper to the mixture, stirring to coat the vegetables evenly.
  • Add the diced chicken breast to the pot, cooking until it turns white on the outside (about 5 minutes).
  • Pour in the chicken broth, diced tomatoes, and green chilies. Bring the mixture to a boil, then reduce the heat and simmer for about 20-25 minutes.
  • In the last 5 minutes of cooking, add the spiralized zucchini to the soup, allowing it to soften but still retain some crunch.
  • Taste and adjust the seasoning if necessary.
  • Serve the soup hot, garnished with fresh cilantro, avocado slices, and a wedge of lime on the side.

Notes

Adjust spices to taste for more heat.
Keyword chicken, low carb, soup, tortilla