Chicken Tortilla Soup

Serves 8 individual servings
Crock-Pot Cooker
Prep time
Cook Time
8h 0m

This is a delicious soup in a southwestern style.  The carb count low — even with corn and a few baked low-carb flour tortilla chips on top.  We’ve added more veggies than the original recipe to bulk it up and cut the carbs.  We also cheated and bought a rotisserie chicken at Whole Foods, shredded it and added at the end for more flavor (and make it easier).   This is a crock-pot recipe so the flavors are amazing.  Here is the original recipe:  Slow-Cooker Chicken Tortilla Soup



  • 1
    Rotisserie Chicken - about 1/2 pound of meat shredded (0g carbs)
  • 1
    (15 ounce) can whole tomatoes (30g carbs, 6g fiber, 24g net carbs)
  • 1
    (10 ounce) can enchilada sauce (15g carbs, 0g fiber)
  • 226 Grams
    onion, chopped (20.5g carbs, 4g fiber)
  • 196 Grams
    Red Pepper, chopped (12g carbs, 4g fiber)
  • 254 Grams
    zucchini (8g carbs, 3g fiber)
  • (4 ounce) can chopped green chiles (8g carbs, 0g fiber)
  • cloves garlic, minced
  • (32 ounce) box low sodium chicken broth (0g carbs, 0g fiber)
  • 2 Teaspoons
  • 2 Teaspoons
    chili powder
  • salt and pepper to taste
  • bay leaf
  • 1 1/3 Cup
    frozen corn (42 carbs, 2g fiber)
  • low carb tortillas (64g carbs/52g fiber)
  • cilantro


  1. Chop Onion, Red Pepper and Zucchini. Place in crock-pot.

  2. Add tomatoes, enchilada sauce, green chiles, garlic, cumin, chili powder, bay leaf, salt and pepper and stir.

  3. Add broth and cover. Cook on high for 4 hours.

  4. Drain liquid from soup.

  5. Add the solids evenly from the soup into 8 containers.

  6. Divide liquid evenly into the same 8 screw-top containers.

  7. Add 1/3 cup of corn to each container.

  8. Shred rotisserie chicken. Take the shredded chicken and divide evenly between the containers.

  9. Add a little cilantro and screw on the top. Refrigerate.

Nutrition: Per Serving: 197 calories, 25 grams carbs, 9 grams fiber, 16 grams net carbs


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