Our diabetic-friendly Chicken Tortilla Soup delivers the same Southwestern flavors you love in traditional tortilla soup, but without all the high carbs or fat-laden ingredients. It's so good, we think it trumps any that you can order at your local cantina.
What You'll Need
- 2 tablespoons olive oil
- 1 (28-ounce) can no-salt-added diced tomatoes, undrained
- 3 tablespoons no-salt tomato paste
- 1 cup shredded carrots
- 1 cup chopped celery
- 1 onion, chopped
- 6 cloves garlic, minced
- 1 cup chopped fresh cilantro
- 2 large boneless, skinless chicken breasts
- 1 tablespoon black pepper
- 1 jalapeno, finely diced (optional)
- 2 cups chicken broth
- 1 1/2 cups water
- 1 cup corn tortilla chips for topping (optional)
What to Do
- Combine all ingredients, except tortilla chips, in a 4 to 6-quart slow cooker.
- Cover and cook on LOW setting for 7 to 8 hours or until chicken is no longer pink in center.
- Remove chicken to a cutting board. Using 2 forks, shred chicken by pulling it apart. Return chicken to slow cooker and stir until well combined with soup. Ladle into bowls and serve topped with tortilla chips (optional).
If you'd like, you can also top each serving with a sprinkle of crumbled, Mexican-style cheese and a couple slices of avocado, as shown in the photo.
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