Ingredients:
- 4 cups bone broth
- 8 oz. celery roughly chopped
- 8 oz. cauliflower roughly chopped
- 4 oz. tomato paste
- 1 serving Creamy Tomato Basil Keto Chow
- 1 tsp. chopped fresh dill
- 3/4 tsp. sea salt
- ground black pepper to taste
- 1 tsp. ground cumin
- 2 oz. butter
- 1 lb. cooked chicken shredded
- 2 oz. keto tortilla strips*
Directions:
- Place the bone broth, celery, cauliflower, and tomato paste in a pan, bring to a boil and simmer for about 15 minutes until the veggies are soft.
- Transfer the bone broth and veggies to a blender and blend on high until very smooth.
- Add the Keto Chow, dill, sea salt, pepper, ground cumin, and butter, and blend until completely mixed and smooth.
- Pour the mixture back into the pan. Add the cooked, shredded chicken.
- Warm the soup through, ladle into bowls, and add 1/2 oz. of keto tortilla strips to each bowl.
*If you cannot find keto or low carb tortilla strips, take 2 8” corn tortillas and cut them into thin strips. Spread on a baking sheet and bake at 375° F for 10 minutes until golden brown, turning halfway through. Our recipes may contain links to affiliate websites, and Keto Chow receives an affiliate commission for any purchases made by you on the affiliate website using such links. To see the full recipe on Cronometer, you can add Keto Chow as a friend in the “Sharing” tab if you have a Gold Cronometer Membership. Our email is hello@ketochow.net.
Nutrition Facts
Keto Chicken Tortilla Soup
Serving Size
1 serving (537 g.)
Amount per Serving
Calories
407.56
% Daily Value*
Fat
18.73
g
29
%
Saturated Fat
9.84
g
62
%
Trans Fat
0.46
g
Polyunsaturated Fat
0.66
g
Monounsaturated Fat
3.1
g
Cholesterol
68.28
mg
23
%
Sodium
1871.05
mg
81
%
Potassium
1389.98
mg
40
%
Carbohydrates
14.95
g
5
%
Fiber
6.76
g
28
%
Sugar
6.93
g
8
%
Sugar Alcohol
0.38
g
Net Carbs
7.81
g
Protein
46.96
g
94
%
Vitamin A
315.94
IU
6
%
Vitamin C
66.68
mg
81
%
Calcium
250.18
mg
25
%
Iron
3.24
mg
18
%
* Percent Daily Values are based on a 2000 calorie diet.
