Net Carbs per serving (soup only): 7g
2 chicken breasts, cubed (about 1 pound)
1 package fajita seasoning
1 tablespoon chili powder
½ teaspoon salt
2 tablespoons avocado oil
1 small onion, peeled and diced
2 large cloves garlic, minced
4 cups chicken broth
1-400ml can fire roasted tomatoes
1 tablespoon tomato paste
1-125ml can green chiles
1 red pepper, seeded and diced
1 green pepper, seeded and diced
juice of 1 lime
salt to taste
Crushed No Salt Siete Tortilla Chips
1. Place the cubed chicken in a bowl and sprinkle with the fajitas seasoning, chili powder, and salt. Mix well.
2. Heat the oil in a large pot over medium-high heat. Add the seasoned cubed chicken and cook until browned on all sides. Add the onion and garlic and cook for 2-3 minutes, until fragrant and slightly softened. Add the chicken broth, tomatoes, tomato paste, and green chilies. Bring to a simmer, cover, and allow the soup to simmer for 20-25 minutes.
3. Add the red and green peppers along with the lime juice. Simmer just long enough for the peppers to soften, 6-8 minutes. Season with salt to taste, and serve with cilantro, avocado, and crushed Siete No Salt Tortilla Chips.
Note: This sound freezes well and makes for fantastic leftovers.