It is winter and soup appears on our dinner menu quite frequently. This healhty Chicken soup was our dinner a few days back. It was delicious and filling. While the regular Taco soup has beans, corn and tortilla strips, I have kept this version low on carb. But you can certainly add your favorite taco toppings like corn, beans and tortilla strip to the soup. And this taco soup with my favorite Mexican flavors fits all the bill. The light tomato based broth is just perfect to slurp, it is soothing and not heavy on stomach. It is also quick to put together on busy weeknights. Cabbage is an excellent vegetable when you are on a low-carb diet. It is not only very low in carbs, but it also has other nutritional elements. So adding cabbage to the soup makes the soup really filling. You can add corn, and kidney beans and top it with crushed nachos/Tortilla chips to make it more wholesome. Saute aromatics and chicken Start with sauteing Onion and garlic in oil. Sauteing releases all those flavors into the oil, so it is an essential step. Then quickly saute the onion until it is translucent. Then add bell peppers and cabbage. Saute it until it softens. Then add tomatoes followed by seasoning and stock. Let everything simmer and it is ready. Now coming to the best part, the toppings. Cilantro, Jalapenos, sour cream, and of course lots of cheddar cheese. And if you are not on a low-carb diet, then add lots of crushed tortilla chips.
Diced Avocado Sour Cream Shredded Cheddar Crispy tortila strips / Nachos Jalapeno
To freeze – Portion it into small serving and freeze. Take out the required amount, thaw and microwave it. Refrigerate leftovers- It stays well for 3 days when store well in air-tight containers
