Recipe Category: Soup
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Ingredients
- 3 quarts (2.8 L) chicken broth
- 2 cups (220 g) diced cooked chicken or boneless, skinless chicken breast
- 1/4 cup (60 ml) olive oil
- 1 medium onion, chopped
- 4 or 5 cloves garlic, crushed
- 2 or 3 ribs celery, diced
- 1 green pepper, diced
- 1 small carrot, shredded
- 1 small zucchini, diced
- 2 tablespoons (10.8 g) dried oregano
- 2 tablespoons (9 g) dried basil
- 2 teaspoons pepper
- 2 cans (14 1/2 ounces, or 410 g each) diced tomatoes, including juice
- 1 package (10 ounces, or 280 g) frozen chopped spinach
- 8 ounces (225 g) Mexican Queso Quesadilla or Monterey Jack or Cheddar cheese, shredded
Chipotle peppers in adobo sauce.:
- 5 ripe black avocados
Method
- Heat the broth and the chicken in a large pot over low heat
- Heat the olive oil in a skillet over medium heat and saute the onion, garlic, celery, pepper, carrot, and zucchini together until they’re limp
- Stir the oregano, basil, and pepper into the vegetables and saute for another minute and add them to the soup, along with the tomatoes and spinach
- Let the whole thing simmer for 30 minutes to 1 hour to let the flavors blend
- When you’re ready to serve the Sopa Azteca, put at least 1/4 to 1/2 cup (30 to 60 g) of cheese (more wont hurt) in the bottom of each bowl and anywhere from 1 to 3 chipotles, depending on how spicy you like your food
- If you don’t like spicy food at all, leave the chipotles out entirely
- Ladle the hot soup over the cheese and peppers
- Use a spoon to scoop chunks of half of a ripe avocado onto the top of each bowl of soup
Makes 10 servings
- Each serving of soup alone has 21 grams of carbohydrates and 6 grams of fiber, for a total of 15 grams of usable carbs and 25 grams of protein
- One-half cup (60 g) of shredded cheese adds only a gram or so of carbohydrates and 14 grams of protein
Full List of Soup Recipes
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