6
Submitted by Chef #389904
"I came up with this recipe during my first phase of Atkins and I needed a break from straight meat and green beans (God, would I love a piece of pizza right now) Nevertheless, I basically just used what I had available at the time, however, my roommate tried this soup and thought it was great. So, I thought I would share it with the rest of you."
photo by Tinkerbell 
- Ready In:
- 55mins
- Ingredients:
- 9
- Serves:
-
4-6
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ingredients
- 2 lbs chicken breasts
- 1 cup bell pepper (chopped)
- 3 garlic cloves
- 1 small sweet onion (chopped)
- 1 1⁄2 cups chicken stock
- 1⁄4 cup butter
- 1 chili seasoning mix (I use McCormick Hot taco seasoning)
- 1 (14 ounce) can tomatoes (canned or chopped or stewed)
- 1⁄2 cup green chili (canned or fresh)
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directions
- Cut chicken breast into chunks, sized to your liking (bite-size).
- Sauté bell pepper, garlic and onion in butter.
- Add chicken to the pan with bell pepper, garlic, onion, and butter. (season to taste) cook chicken just to to the point where it begins to change color (cooked-color).
- Preheat crock pot and add chicken stock, tomatoes, green chilies and the remaining ingredients from the pan.
- Stir in taco or chili seasoning.
- Set crock pot to high for around 45 minutes and reduce heat to low until ready to serve.
- Garnish with sharp cheddar and sour cream.
- NOTE: If you would like a little thicker more chili like consistency, cook uncovered, and maybe add a small can of tomato paste.
- (Options for non-Atkins users).
- Beans (should help for a thicker consistency).
- Rice.
- Garnish with corn chips.
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Reviews
-
I really enjoyed this soup. I sauteed the veggies in coconut oil instead of butter and used red onion along with green and red pepper, because I had some to use up. I also used a 14 oz can of tomatoes with diced chilies instead of adding the chilies separately. I added a 32 oz carton of chicken broth. Everyone else in the family crumbled tortilla chips into the soup, but I only added shredded cheddar and sour cream. Delicious! Thanks for the recipe.
HeatherN
-
Wow! This is the best soup we've made in months! I used recipe #209677 & replaced the butter with spray + 1 TBL of margarine. I made as directed, except I just let it simmer on the stove for the same amount of time it took to cook the barley I added. (I'm on a low-fat/heart smart diet) This soup was absolutely delicious! Some of the best recipes are simply the ingredients we have on hand. Thank you, Chef #389904 for sharing your recipe! :) Made for the Photo Forum's November Casseroles tag game.
Tinkerbell
-
This is a great low carb soup. I am all about soups during the week, throw everything in the crockpot, it doesn't get more simple than that for delicious but healthy and easy meals! I add the black beans and also add a jar of queso to make it sort of cheesy, and it turns out delicious!! And still pretty low in carbs (depending on how "low" your low carb limit is). Both of these ingredients also help thicken the soup a bit.
raynaeelsner
-
Andy it's will Bradley. How are you young manAlways ew the se shucked was a hit. Apple crisp I am sure I taught you that one. Great. Utter blanc and great fusion sauce skillChef Abdy's. Surely you will/shall taste the difference. Still have your original mark up board and mine.
unclewilliescircus
See Also28 Keto Soup Recipes -
The soup looks delicious and from the reviews, it sounds delicious. My only concern is where is all the sugar coming from? I reviewed the recipe for obvious culprits that I could possibly swap out for something else, but I didn't see anything. I'm just starting Phase 1 of the Atkins Program, all that sugar and carbs would not be conducive to my success during this phase. Any suggestions on how this could be modified?
Quira1962
see 1 more reviews
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Tweaks
-
Added the black beans and a jar of queso
raynaeelsner
-
I really enjoyed this soup. I sauteed the veggies in coconut oil instead of butter and used red onion along with green and red pepper, because I had some to use up. I also used a 14 oz can of tomatoes with diced chilies instead of adding the chilies separately. I added a 32 oz carton of chicken broth. Everyone else in the family crumbled tortilla chips into the soup, but I only added shredded cheddar and sour cream. Delicious! Thanks for the recipe.
HeatherN
-
Wow! This is the best soup we've made in months! I used recipe #209677 & replaced the butter with spray + 1 TBL of margarine. I made as directed, except I just let it simmer on the stove for the same amount of time it took to cook the barley I added. (I'm on a low-fat/heart smart diet) This soup was absolutely delicious! Some of the best recipes are simply the ingredients we have on hand. Thank you, Chef #389904 for sharing your recipe! :) Made for the Photo Forum's November Casseroles tag game.
Tinkerbell
RECIPE SUBMITTED BY
altenos
- 2 Recipes
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