Low-Carb, Low-Calorie, and High-Protein: Tortilla-Less Soup

By Lizzie Fuhr

Updated on 11/7/2018 at 1:50 PM

For a spicy, hearty, and comforting meal, nothing hits the spot like a hot bowl of tortilla soup. Don't be tempted to grab a canned version at the corner store: cook a healthier homemade version (with incomparable flavor) in less than 20 minutes. This fresh and spicy tortilla-less soup is full of fresh produce and weighs in at less than 200 calories per satisfying serving. High in vitamin C and protein, anyone who loves Mexican-inspired flavors will find a new favorite healthy dinner in this oh-so-easy recipe.

Tortilla-Less Soup

Cook Time20 minutes
YieldServes 6
Calories291

Quick and Easy Paleo Comfort Foods by Julie and Charles Mayfield

INGREDIENTS

    • 1 tablespoon ghee (clarified butter)
    • 1 large yellow onion, diced
    • 6 cloves garlic, peeled and minced
    • 2 fresh jalapeño peppers, diced (and seeded, if you wish)
    • 2 quarts chicken stock
    • 1 28-ounce can diced fire-roasted tomatoes
    • 1 pound of chicken breast, cooked and diced
    • 1 cup fresh cilantro, chopped
    • Juice of two limes
    • Avocado slices, lime pinwheels, or minced fresh cilantro, for garnish

    INSTRUCTIONS

    1. Heat ghee in a Dutch oven or soup pot over medium heat. Sauté onions until they are translucent, about 4 to 6 minutes.

    2. Add garlic and jalapeños. Sauté for 1 to 2 minutes, or until fragrant.

    3. Pour in the chicken stock and tomatoes and bring to a medium boil, cooking for about 3 to 5 minutes.

    4. Add the cooked chicken, cilantro, and lime juice, and stir. Serve the soup topped with whatever garnish you prefer, and enjoy!

    Notes

    If you're not fond of spicy foods, be sure to remove the seeds from the jalapeños before you dice them.