Low Carb Tortilla Soup

1/2 Tablespoon olive oil
1/4 medium yellow onion, chopped
1 garlic cloves, minced
1/4 red bell pepper, chopped
3/4 Cups chopped zucchini
1/4 Teaspoon salt
1/2 Teaspoon chili powder
1/2 Piece chipotle en adobo, chopped
1/2 Teaspoon dried oregano
7 Ounces can crushed tomatoes
2 Cups chicken broth
2 Ounces canned diced jalapenos
1/8 Cup fresh chopped cilantro, plus more for garnish
1 Tablespoons fresh lime juice
1 Cups cooked shredded chicken breast
1/2 Hass avocado, chopped
1/4 Cup Monterey Jack cheese
1 low carb tortilla cut into strips after baking

n a 2-quart soup pot, heat 1 tablespoon oil over medium-high heat. Add the onions and garlic. Sauté for 2-3 minutes until onions are transluscent.
Add the red bell pepper and zucchini; sauté for 2 minutes then add the chili powder, chipotle pepper, oregano, and salt. Cook for 1 additional minute until fragrant.
Add the tomatoes, chicken broth, jalapenos, and shredded chicken. Cook uncovered for 15 minutes, add the cilantro and continue to cook for another 5 minutes. Remove from heat and add lime juice; season with salt and freshly ground black pepper.
Serve with diced avocado (1/4 per serving), 2 tablespoons cheese and additional cilantro if desired. Makes six 1 1/2 cup servings. Optional for Phase 2: add crumbled low-carb tortilla strips or chips as a garnish. Don't forget to add the additional Net Carbs to the total for the tortillas.

Serving Size: 3 - 1 cup servings

Number of Servings: 3

Recipe submitted by SparkPeople user GYPSYBRIC.