Green Chile Chicken Tortilla Soup Low Carb Recipes

GREEN CHILE CHICKEN TORTILLA SOUP (LOW CARB)

Green Chile Chicken Tortilla Soup (Low Carb) image

Make and share this Green Chile Chicken Tortilla Soup (Low Carb) recipe from Food.com.

Provided by toadkiller

Categories Brunch

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

2 cups cooked shredded chicken breasts
2 cups 99% fat free chicken broth (swansons)
16 ounces green chili peppers, salas verde (central market)
1 teaspoon cumin
1/4 cup low moisture part-skim mozzarella cheese
1 (8 inch) whole wheat tortillas (la torilla factory)

Steps:

Mix chicken, chicken broth, salsa verde and cumin in medium pot and bring to boil. Put the lid on and simmer for 5 minutes.
Heat tortilla then cut into 1/4 inch strips.
To serve, put soup in a bowl and top with 1/4 of the tortilla strips and 1/4 of the cheese.

Nutrition Facts : Calories 86.1, Fat 2.7, SaturatedFat 1.5, Cholesterol 9.1, Sodium 342, Carbohydrate 11.5, Fiber 1.8, Sugar 6.1, Protein 6.1

LOW-CARB CHICKEN CHILI CASSEROLE

Low-Carb Chicken Chili Casserole image

This tasty, low-carb casserole is perfect whether you're watching your waistline or not. It's full of chicken and chili flavor with a lovely crust on top, it's always a favorite!

Provided by SunnyDaysNora

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h5m

Yield 6

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
½ cup diced onion
1 large cooked chicken breast, shredded
1 ½ teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon ground black pepper
½ teaspoon seasoned salt
½ teaspoon red pepper flakes
½ teaspoon ground cumin
1 cup shredded Cheddar cheese
2 (4 ounce) cans diced green chiles
¾ cup milk
2 large eggs
¼ cup crushed pork rinds

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease an 8-inch square baking pan.
Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
Combine onion with shredded chicken, chili powder, garlic powder, black pepper, seasoned salt, red pepper flakes, and cumin. Stir in 1/2 cup Cheddar cheese and green chiles. Spread in the bottom of the prepared baking pan and top with remaining Cheddar.
Whisk milk and eggs together in a bowl. Stir in crushed pork rinds and pour over top of the casserole.
Bake, uncovered, in the preheated oven until top of casserole is set, about 45 minutes.

Nutrition Facts : Calories 275 calories, Carbohydrate 6.2 g, Cholesterol 121.8 mg, Fat 18.3 g, Fiber 1.2 g, Protein 22.7 g, SaturatedFat 7.2 g, Sodium 763.6 mg, Sugar 3.6 g

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