Recipe Details
Serves: 4
Prep Time: 10 mins
Cook Time: 45 mins
Macros: 568 Cals, 55g Protein, 45g Carbs, 23g Fat
🔪 Helpful Kitchen Tools
Ingredients
- 1 lb shredded rotisserie chicken
- 1 yellow onion
- 1 6 garlic cloves
- 1 4oz can diced green chilis
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp chili powder
- 1 tbsp dried oregano
- 2 tbsp tomato paste
- 1 28oz can fire roasted crushed tomatoes
- 3 cups chicken broth
- 4 carb balance tortillas
- 1 tbsp taco seasoning
- 1 avocado
- 2 jalapeños
- 4 tbsp light sour cream
- 1 bunch cilantro
- Queso fresco
Instructions
1) Tomato-Based Broth
- Shred 1 lb of rotisserie chicken
- Roughly dice the yellow onion and 6 garlic cloves
- In a large pot over medium heat, spray a little olive oil. Add the diced yellow onion, garlic, and the 4 oz can of diced green chilis. Cook down until soft, about 5 minutes
- Add 1 tsp cumin, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp chili powder, 1 tbsp dried oregano, salt and pepper. Cook for 1 minute
- Stir in 2 tbsp tomato paste and cook for 1 minute
- Add in the fire roasted crushed tomatoes and chicken broth. Simmer for 10 minutes
- Blend the broth and return to the pot (or blend in the pot with a handheld immersion blender). Simmer for 20 minutes
- Once the flavors have developed, add the shredded chicken
2) Garnishes
- Cut the carb-balance tortillas into small strips. Add the strips to a bowl, spray with olive oil and 1 tbsp taco seasoning. Toss to coat well. Air fry at 400F for 6-8 minutes, until golden, brown and crispy. Season with a pinch of salt as soon as they come out of the air fryer
- Finely chop some cilantro, and peel and slice the avocado. Season with salt
- Slice the jalapeño and crumble the queso fresco
3) Plate & Garnish
- Ladle some soup in a bowl. Top with your favorite garnishes
🪓 Cooking Hacks
Don’t skip the blend. Blending the broth creates that restaurant-style, rich texture without adding cream.
Season in layers. Salt lightly at each step instead of all at once so the flavors stay balanced, not flat.
Finish with acid. A squeeze of lime or splash of vinegar right before serving makes everything pop.
