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Keto Tortilla Soup

by Livestrong_Recipes  |  Oct 15, 2018

Keto Tortilla Soup
Photo Credit: Leslie Harris de Limón
  1. PREP
  2. 15 m
  • COOK
  • 35 m
  • TOTAL
  • 50 m

Also known as Sopa Azteca, tortilla soup is a flavorful chicken stew in a tomato and dried ancho and guajillo chile broth. This keto-friendly version substitutes pork rinds for fried tortilla strips.

INGREDIENTS

SERVES 4

  • 1 cup Roma Style Tomatoes, Diced
  • 3 Ancho Dried Chile
  • 3 peppers Guajillo Chile Pods
  • 3 cups Water, tap, well
  • 2 clove garlic
  • 2 cups Broth, Low Sodium, Chicken
  • 2 and raw boneless, skinless chicken breast
  • 1/4 cup fresh cilantro
  • 4 oz Queso Fresco
  • 1 cup avocado
  • 12 oz roasted pork shoulder
  • 4 serving Lime wedge

DIRECTIONS

1 Bring the tomatoes, dried ancho and guajillo chiles to a boil in the 3 cups of water over high heat; cover and reduce heat to low. Let simmer for 5 minutes until chiles have softened completely.
2 Remove from heat; let cool slightly.
3 Puree the tomatoes, chiles, the water they were cooked in, and the garlic in a blender until smooth.
4 Combine the tomato-chile puree and chicken broth in a Dutch oven. Stir in the shredded chicken breast.
5 Bring to a boil over high heat. Cover and reduce heat to low. Let simmer for 12-to-15 minutes. Season soup with salt and black pepper, if necessary.
6 Remove from heat.
7 To serve, ladle soup into bowls. Garnish with queso fresco, avocado, pork rinds, and a squeeze of fresh lime juice.