Chicken Tortilla Soup Recipe - Cooking Index
Chicken Tortilla Soup Recipe - Cooking Index
Serve in soup bowls over the low carb tortillas torn in strips or alone and top with grated cheese
Courses: Soup| 1 | Baked chicken - boned | |
| Reserved broth from chicken | ||
| 2 | Chicken broth | |
| 1 | Tomatoes and green chilies - (14 1/2 oz) | |
| 1 | Onion - chopped (small) | |
| 2 | Garlic cloves | |
| Chili powder - to taste | ||
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Chopped fresh parsley - to taste |
Bring all your chicken broth to a boil with the tomatoes, onion, garlic and seasonings to taste. Cook 20 minutes or until onion is done. Puree in a blender. Add about half of chicken (chopped) and parsley and let simmer for 10 minutes. (Reserve the remainder of the chicken for another use.)
This recipe yields 4 to 6 servings; 5 carb grams per serving.
Source:
Low Carb Diet Recipes at http://www.dietlowcarb.com
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