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low carb creamy chicken tortilla soup

I know!! It's been awhile since my last post but there is a decent explanation. I have still been eating (as if not was an option lol)...AND taking pictures but I just simply haven't gotten around to writing down some of the recipes. I will do it I promise! The reason that I have been super busy this week and last is that I am pulling up my big girl pants and getting back out there in the working game. That's right - I am on the hunt for a new career. Now, don't get me wrong - I love the hospitality industry and the experiences that I have had are amazing and I wouldn't trade them for the world. However, facing reality after (and still during) the pandemic is that it is going to be years before it recovers. The other realization that I had is that I have pretty much done what I wanted to do within that industry. Without going further into operations (which isn't my passion), it would just be doing the same things in different venues. I want to learn more. Soooo? What's a girl to do? Dig up and dust off that MBA ya'll!


So that's what I've been doing. Polishing off that resume and hunting for my next new adventure. But a girl needs energy and yummy food! And hooooly moly, did I hit the jackpot on a recipe that I've been making now and again for awhile but finally tweaked it enough for it to hit that "amazing" mark! Also, normally I put black beans and corn in this recipe but I eliminated those things to make this more low carb and honestly? You don't really miss it in this recipe...because it's always been all about the toppings!


The best part? All made in the Instapot! Could. Not. Be. Easier! You can definitely make this on the stove top or in a slow cooker but with the Instapot, it literally is done in minutes. This would be one of those recipes that you have in your pocket for those cold snowy days when you want something hot and spicy and can't be bothered to do more than chop and dump a few things. Plus this soup is one of those things that just gets better the longer it sits...all those flavors get a chance to hang out and meld together so leftovers are dreamy.

Let's do this ya'll...I have some of those leftovers waiting for me and I for one, cannot wait! Plus, let's not forget about the TOPPINGS!

So many possibilities. I try and change it up if I have a lot of soup leftover to keep things interesting. Some of my most popular choices (as voted by me) are: sharp cheddar cheese, a dollop of sour cream or drizzle of cream, diced red onions, cilantro, sliced jalapeños, sliced green onions and of course low carb tortillas air fried to crispy strips!

Low Carb Creamy Chicken Tortilla Soup


INGREDIENTS:

1 Tbsp avocado or olive oil

1 medium onion, diced small

1/2 cup shredded carrots

1 large jalapeno, diced small

6 garlic cloves, minced

2 lb chicken thighs, skinless, boneless

2 tsp red chili powder

1/4 tsp onion powder

1 tsp dried oregano

1 tsp garlic powder

1/2 tsp smoked paprika powder

1 tsp salt

15oz can fire roasted diced or crushed tomatoes

4 cups chicken broth

1/3 cup heavy cream (or coconut milk for non dairy) - optional for the creamy part of the soup

Juice from one lime


Toppings:

avocado, lime wedges, sharp cheddar cheese, jalapeño slices, sour cream, diced red onions, cilantro, green onions, low carb tortillas cut into strips and sprayed with avocado oil and air fried at 400F for 2-3 minutes (or fried in the traditional way)


DIRECTIONS:

  1. Select the saute function on your Instapot. Add the avocado oil until hot and then the onions, jalapeños and carrots and cook 4-5 minutes, until soft. Add the garlic and cook about 30 more seconds until fragrant.

  2. Add all the spices and stir. Then add in the can of undrained tomatoes and stir to scrape up all the flavor on the bottom of the pot. Finally add in the chicken broth.

  3. Nestle the chicken thighs into the liquid. Cancel the saute function and secure the Instapot lid, making sure the valve is set to "sealing". Press the Pressure Cook or Manual button and use the +/- buttons to set the timer for 12 minutes.

  4. Once the timer beeps, let out the pressure by carefully moving the valve to “venting" to perform a quick release. When the pin drops, remove the lid and set aside. Shred the chicken with 2 forks directly inside the pot...the chicken thighs will shred very easily at this point.

  5. Press the saute button once again and add heavy cream and lime juice. Stir and heat for just a minute or two, until cream is warmed through and then turn off the Instapot.

  6. Serve soup hot, topped with desired toppings.

Slow Cooker Directions

  1. Add all ingredients (except heavy cream, lime juice, and toppings) to the slow cooker, cover and cook on LOW for 6-8 hours, or HIGH for 3-4 hours.

  2. Shred chicken directly inside the pot. Add cream and lime juice and cook another 5-10 minutes to heat through.

  3. Serve hot with desired toppings.

Stovetop Directions

  1. To a large pot or dutch oven add avocado oil and heat over medium-high heat. Add onion, jalapeños and carrots and cook for 4-5 minutes, until soft. Add garlic and cook another 30 seconds until fragrant.

  2. Stir in spices, then add all remaining ingredients (except heavy cream, lime juice and toppings). Bring to a boil, then reduce heat, cover and simmer for 15-18 minutes, until chicken is cooked through.

  3. Shred the chicken with 2 forks directly in the pot. Add the heavy cream and lime juice and stir and simmer another few minutes to heat through.

  4. Serve hot with desired toppings.

Like a warm hug in a bowl. So good ya'll. If you aren't doing low carb, feel free to add in a can of drained black beans and corn. This is hearty and delicious enough for a lunch or a dinner. Or in my case...both!


Enjoy and if you get a chance to make this...take a picture and tag me on Instagram at @themonskerlife. I would LOVE to see!



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