Green Chile Chicken Tortilla Soup Low Carb Recipes

GREEN CHILI CHICKEN TORTILLA SOUP

Steps:

• Heat the oil until hot, but not smoking, in a large soup pot or Dutch oven. Generously season the chicken breast with salt and pepper then place in the hot oil, skin side down. Leave to brown, about 5 minutes. Then turn and brown the other side, about 3 minutes. Take the chicken out of the pan and set aside. When cool, remove the skin.
• Meanwhile, put the chilies and onion (in batches) into the work bowl of a food processor. Roughly chop, do not pulverize, with on/off pulses (about 7 or 8). After you take the chicken out of the pot, lower the heat and add the chopped chilies and onion, stir, then cover and allow to sweat over low heat, about 10 minutes.
• Add the cumin and oregano, some salt and pepper, then add the chicken stock. Put the chicken breasts back into the pot, bring to a simmer, cover, and simmer 30 minutes.
• Remove the chicken breast and allow to cool. Add the hominy to the pot and simmer another 10 minutes.
• When the chicken is cool enough to handle, shred as much meat as you want in the soup (I used only 3 - save what you don't use for another use) and add back to the pot. Simmer until hot.
• Ladle the soup into bowls and top with your toppings of choice, and squeezing lime juice into it as desired

GREEN CHILE CHICKEN TORTILLA SOUP (LOW CARB)

Steps:

• Mix chicken, chicken broth, salsa verde and cumin in medium pot and bring to boil. Put the lid on and simmer for 5 minutes.
• Heat tortilla then cut into 1/4 inch strips.
• To serve, put soup in a bowl and top with 1/4 of the tortilla strips and 1/4 of the cheese.

GREEN CHILE CHICKEN SOUP

Steps:

• Mix soups, chicken, corn and green chile in very large pot.
• Gradually add milk to desired consistency.
• I use about 3/4 of the empty soup can full.
• Let boil.
• Serve in bowls with tortillas on the side.
• You can probably do this in a crockpot with raw chicken at the bottom, top with soup, corn, milk and chile and let cook 7 hours.