This chicken tortilla soup is absolutely delicious, and it’s low carb/trim healthy mama s.

If you are missing some of the old favorites, like chicken tortilla soup, I have the perfect recipe for you. It is loaded with flavor! Top with whatever toppings you love. It is dairy free as written (I know some people try to cut back on dairy or are dairy free). If you need a soup recipe, um hello winter, put this recipe on your menu when you need something to warm you up.

The fried tortilla strips aren’t necessary, but they are delicious.

I loved the soup with the tortilla strips but the soup itself is amazing. You can make this soup in a crockpot, pressure cooker, or on your stovetop. I love my crockpot. I love to know that I have dinner waiting for me at the end of the day. Instead of eating out or ordering in, make this easy and delicious soup for dinner.

Also, as written, without the tortillas and using 1 tablespoon of fat, this soup is a trim healthy mama fuel pull. You can take this soup any direction you want. You could add beans and top with baked tortilla chips if you wanted.

Toppings for your tortilla chicken soup!

Toppings are where things get fun. You can keep it simple or go all out. Shredded cheese, cilantro, avocado, green onions, sour cream, jalapenos, and more. A squeeze of fresh lime is a nice touch as well.  I love providing a variety of toppings so everyone can make it their own.  Make this soup soon! It is so delicious.

There are a couple of ways to make the soup.

You can brown the onion and bell pepper. And then add everything to a pressure cooker or crockpot. Cook until done. Remove the chicken, let cool enough to handle, and then shred/dice it. Place the chicken back into the pot and allow to heat back up for a few minutes and serve. Since I wanted my soup ready to eat, I precooked my chicken. You can make this anyway that works with your schedule. It could also be done as part of your meal prep.

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Chicken Tortilla Soup- Low Carb/Trim Healthy Mama S

Ingredients

• 1 1/2 Lb Boneless Skinless Chicken Breasts, cooked
• 1 M-L Onion, diced
• 1 M-L Bell Pepper, diced
• 1 T Minced Garlic
• 1 t Salt
• 1/2 t Black Pepper
• 1/2 T Chili Powder
• 2 t Cumin
• 1 t Garlic Powder
• 1 t Onion Powder
• 1-2 T Olive Oil
• 2 4.5 oz Green Chiles, or 1 large can
• 14.5 `oc Can of Petite Diced Tomatoes
• 32 oz Chicken Broth- you can use less if you want it thicker
• Low Carb tortillas- it depends on the size of your tortillas that you use for the strips. Mine were pretty small
• Fat to fry your tortillas in
• Toppings of choice

Instructions

• In a skillet sauté your onion and bell pepper
  
• If you are cooking your chicken separate from the soup, place them on a cutting board so you can shred/dice them.
  
• Once the onion and bell pepper are softened, add the garlic and seasonings.
  
• Stir and cook for a few minutes.
  
• While your onion and pepper mixture is cooking, start dicing or shredding the chicken.
  
• To the onion mixture, add the chiles and tomatoes.
  
• Depending on how you are eating this, combine everything, including the broth and heat through. Simmer for at least 15 minutes. I combined everything in my crockpot and let is cook while we went light looking. It was hot and ready when we got home.
  
• Slice the tortillas into strips.
  
• In a skillet add your fat of choice and fry the strips. I did mine in batches.
  
• Once browned to your liking, remove the strips to a paper towel.
  
• Get your toppings out and have them ready.
  
• Serve hot with desired toppings.