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Tortilla Soup

We love soups like this, build your own bowl; to better count Carbs and top with the things each person likes. Passata brands vary in CHO so pay attention. Try to purchase a Passata with 3 CHO/1/2 cup/125 ml.
Course Main Course, Soup
Cuisine Mexican
Keyword Chicken, Corn Tortillas, Jalapeno, Salsa

Ingredients

Soup Stock:

  • 1 TBSP olive oil
  • ¼ tsp. Garlic minced
  • 1 (26 gr) jalapeño seeded and finely chopped 1 CHO
  • 1 cup (263 gr) Tostito’s medium salsa (4 CHO/1/2 cup/125 ml) 8 CHO
  • 1 cup (230 gr) Passata (3 CHO/1/2 cup/125 ml) 6 CHO
  • 4 cup chicken stock 0 CHO
  • 2 tsp cumin 0 CHO

TOTAL CHO 15 CHO

  • TOAL WEIGHT 1272 GRAMS
  • 15 CHO DIVIDED BY 1272 GRAMS = .011 CHO/GRAM
  • ¼ CUP = 55 GRAMS (.011 CHO x 55 GRAMS) .605 CHO/1/4 CUP
  • ½ CUP = 110 GRAMS (.011 CHO X 110 GRAMS) 1.21 CHO/1/2 CUP

Toppings

  • *2 cups (200 gr) shredded chicken (or more if you prefer) 0 CHO
  • Avocado diced
  • Monterey Jack Cheese grated or sliced into matchsticks
  • Feta Cheese crumbled
  • Fresh lime wedges
  • Cilantro chopped

Corn Tortillas

  • 4 – 6 corn tortillas cut into strips (10 CHO each/25 gr before cooked)
  • (10 CHO each/17 gr after cooked) .588 CHO/GRAM
  • 2 TBSP olive oil + more if needed
  • Salt

Instructions

Corn Tortillas

  1. Cut tortillas into strips about ½ inch wide by 3 -4 inches long. Add oil to skillet and heat. Add half the tortilla strips and cook until golden.
  2. Remove with slotted spoon to paper towel and let cool. Repeat with remaining strips and add a little oil if needed.
  3. Sprinkle with a little salt.

Soup Stock

  1. Cut jalapeño in half lengthwise and with a teaspoon, remove seeds and membrane. Finely dice.
  2. Heat olive oil in medium saucepan, add garlic and jalapeño. Cook for 2 minutes.
  3. Add Passata, salsa, chicken stock, and cumin.
  4. Bring to a boil and reduce heat to simmer, uncovered for 20 minutes.
  5. Meanwhile slice and prepare any toppings such as avocado, lime wedges, cilantro, cheese of choice, sour cream etc.
  6. *If not using a rotisserie chicken bake 1 or 2 chicken breasts, seasoned with salt and pepper. Shred with two forks or your hands. Can be made earlier in the day and refrigerated until ready to use.