Chipotle Tortilla Soup
If you aren’t sure what to do with the last couple cups of roasted turkey or chicken, try this Mexican soup for a nice change. Chipotle peppers have a smoky flavor in addition to the heat. Store whatever you don't use in a tightly sealed jar, refrigerated, or divide into smaller portions and freeze. This soup stock is low in carbs. It really is worth taking the time to make the tortilla strips vs. crunch pre-bought taco chips on top. Build a bowl with garnishes you like and to keep track of Carbs.
Ingredients
Stock
- ½ cup (60 gr) onion, chopped 5 CHO
- ½ cup (60 gr) red pepper, chopped 3 CHO
- *1 (15 ml) Chipotle Pepper in Adobo sauce. 2 CHO
- 1 TBSP olive oil 0 CHO
- ½ cup (125 ml/120 gr) GiGi Passata Strained Tomatoes (2 CHO/1/2 cup/125 ml)2 CHO
- 4 cups 1 litres chicken stock 0 CHO
- 2 cups (200 gr) shredded chicken 0 CHO
- 2 TBSP fresh lime juice juice of 1 lime 0 CHO
TOTAL CHO 12 CHO
- TOTAL WEIGHT 900 GRAMS
- 12 CHO DIVIDED BY 900 GRAMS = .013 CHO/GRAM
- ¼ CUP = 61 GRAMS (.013 CHO x 61 GRAMS) .793 CHO/1/4 CUP
- ½ CUP = 122 GRAMS (.013 CHO x 122 GRAMS) 1.58 CHO/1/2 CUP
Tortilla Strips
- 4 - “6 inch” corn tortillas; before fried 10 CHO/25 GRAMS
- After fried (.588 Cho/gr) 10 CHO/17 GRAMS/EACH
- 2 TBSP+ Avocado or olive oil for frying
Garnish
- Queso Blanco/Feta Cheese/Grated Cheddar Cilantro, Tortilla Strips, Black Beans, Corn and/or Avocado Slices. CHO will depend on your bowl.
Instructions
- Stock:
- Heat olive oil in medium saucepan and add coarsely chopped onions and red pepper. Sauté for about 10 minutes, stirring occasionally until onion is translucent. Stir in strained tomato purée, stock and Adobo Pepper. Simmer uncovered over medium/low heat for 30 minutes.
- Meanwhile shred chicken with 2 forks and set aside in a small serving dish.
- Remove stock from stovetop and in small batches purée stock in blender until smooth.
- *If you’re not sure about the heat of a Chipotle Pepper, before you purée the stock, remove the pepper and taste. Puree the whole pepper with the stock or a part of it, depending on how spicy you’d like the soup.
- Warm stock and before serving add fresh lime juice.
- Tortilla Strips:
- While soup is simmering cut tortillas into ½ inch by 2-3-inch strips.
- Heat pan and add oil. Fry half of the tortillas until crisp and a nice golden colour, gently stirring frequently. Remove to paper towel with slotted spoon, season with a little salt and repeat with remaining tortillas, adding oil as needed.
- Build your own bowl starting with chicken, add stock, and garnish as desired. Final CHO up to you!
