Mexican

Chicken Tortilla Soup (low carb) is for Soup.

Chicken Tortilla Soup (low carb) takes 15 minutes to prepare.

Chicken Tortilla Soup (low carb) takes 40 minutes to cook.

Chicken Tortilla Soup (low carb) makes 12 servings.

The ingredients for Chicken Tortilla Soup (low carb) are:

Chicken Breast, no skin, 20 ounces
*Cumin seed, 1 tbsp
Chili powder, 1 tsp
1 28 oz can organic tomato's
Onions, raw, 1 cup, chopped
Garlic, 5 clove
Olive Oil, 1 tbsp
Celery, raw, .5 cup, diced
1 whole Zucchini chopped
*Grape Tomatos 20
4 cups Imagine Organic Low Sodium Chicken Broth
1/2 cup corn
Cilantro, fresh 4 tbsp
(I have spinach listed, you can add if you like)

Here is how you make Chicken Tortilla Soup (low carb):

Cut chicken into small peices and coat with cumin and chili powder. set aside. Puree crushed tomatoes, onion and half of the garlic. Heat oil in large pot over medium heat. add other half garlic, celery, carrots, grape tomatos, cumin, chili powder and sautee for 5 min. add tomato puree. Stir frequently for 10-15 min. until thick. Add broth and bring to a boil. Reduce heat to med-low and boil for 15 min. Add corn and chicken; boil until cooked, about 5-7 min. (this would be the time to add fresh spinach if you wanted)garnish with cilantro, lime and serve with home made pita chips or tortilla strips. Number of Servings: 12Recipe submitted by SparkPeople user KERIG1973.

The nutritional information for Chicken Tortilla Soup (low carb) is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 116.0

• Total Fat: 2.3 g
• Cholesterol: 33.7 mg
• Sodium: 214.0 mg
• Total Carbs: 8.7 g
• Dietary Fiber: 1.5 g
• Protein: 14.7 g

Chicken Tortilla Soup (low carb) is Mexican cuisine.