Ingredients:

  • 2 tablespoons (30 ml) olive oil
  • 1 large onion, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped (about 1 cup)
  • 1 jalapeño, seeded and minced (optional, for heat)
  • 1 (14.5 oz/411g) can diced tomatoes, undrained
  • 4 cups (946 ml) chicken broth (low sodium preferred)
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)
  • 1 pound (454 g) cooked chicken breast, shredded
  • 1 (10 oz/283 g) can Ro-Tel diced tomatoes & green chilies, undrained
  • 1 cup (227 g) frozen cauliflower rice
  • 1/4 cup (60 ml) lime juice, freshly squeezed
  • Salt and pepper to taste
  • Avocado, diced (optional)
  • Sour cream or Greek yogurt (optional)
  • Shredded cheddar cheese or Monterey Jack cheese (optional)
  • Fresh cilantro, chopped (optional)
  • Lime wedges (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened. Add garlic, bell pepper, and jalapeño (if using) and cook until fragrant.
  2. Stir in diced tomatoes, chicken broth, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Bring to a simmer.
  3. Add shredded chicken and Ro-Tel tomatoes & green chilies. Stir to combine.
  4. Reduce heat to low, cover, and simmer for 15 minutes, allowing the flavors to meld.
  5. Stir in cauliflower rice and cook for another 5 minutes, or until the cauliflower rice is tender.
  6. Remove from heat and stir in lime juice. Season with salt and pepper to taste.
  7. Ladle into bowls and garnish with your favourite toppings like avocado, sour cream, cheese, cilantro, and lime wedges. Enjoy your Low Carb Chicken Tortilla Soup!