Why You’ll Love This Recipe

Keto Chicken Tortilla Soup offers the perfect balance of rich flavors and healthy ingredients, providing you with a comforting meal that fits your low-carb lifestyle. It’s loaded with tender chicken, zesty spices, and fresh toppings, creating a complete meal in one bowl. The lack of traditional tortillas doesn’t make this any less flavorful—in fact, the toppings like avocado, cheese, and cilantro add a fresh and delicious element that makes every bite worth savoring. This soup is not only great for a filling lunch or dinner but also freezes well for future meals.

Ingredients

1 lb boneless, skinless chicken breasts or thighs
1 medium onion, chopped
2 cloves garlic, minced
4 cups chicken broth (low-sodium)
1 can diced tomatoes (14.5 oz)
1 can green chilies (4 oz)
1 tsp ground cumin
1 tsp chili powder
1/2 tsp smoked paprika
1/2 tsp ground turmeric (optional)
Salt and pepper to taste
1 tbsp olive oil
1 cup shredded cheddar cheese (for topping)
1/2 cup heavy cream
1 avocado, diced (for topping)
1/4 cup fresh cilantro, chopped (for topping)
1/4 cup lime juice (for garnish)
1/4 cup sour cream (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, cooking for 2-3 minutes until softened and fragrant.
Add the chicken breasts or thighs to the pot and cook for 4-5 minutes on each side until browned.
Pour in the chicken broth, diced tomatoes, and green chilies. Stir in cumin, chili powder, smoked paprika, and turmeric. Season with salt and pepper.
Bring the soup to a simmer and cook for 15-20 minutes, or until the chicken is fully cooked through and tender.
Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the soup and stir.
Stir in the heavy cream and simmer for an additional 5 minutes.
Taste the soup and adjust seasonings as needed.
Serve the soup hot, topped with shredded cheddar cheese, diced avocado, fresh cilantro, a squeeze of lime juice, and a dollop of sour cream.

Servings and Timing

Servings: 6
Preparation time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes

Variations

Spicy version: Add more green chilies or a few dashes of hot sauce for a spicier kick.
Add more veggies: If you want to add more veggies to the soup, toss in some diced bell peppers, zucchini, or spinach for extra nutrition.
Swap the chicken: Use shredded rotisserie chicken for an even quicker prep time.
Toppings: Try different toppings like jalapeño slices, crumbled bacon, or a sprinkle of lime zest for added flavor.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: You can freeze this soup for up to 2-3 months. Let it cool completely before transferring it to a freezer-safe container. When ready to serve, thaw overnight in the fridge and reheat on the stove.
Reheating: Reheat the soup over medium heat on the stove or in the microwave, stirring occasionally until heated through.

FAQs

1. Can I use chicken thighs instead of breasts?

Yes, you can use chicken thighs for a richer flavor. Just make sure to cook them thoroughly, and shred them after cooking.

2. Is this soup keto-friendly?

Yes, this Keto Chicken Tortilla Soup is perfect for a keto diet! It’s low in carbs and high in healthy fats and protein, making it a satisfying meal.

3. Can I make this soup ahead of time?

Absolutely! This soup tastes even better the next day as the flavors meld together. Store leftovers in the fridge for up to 3 days or freeze for later.

4. Can I add beans to this soup?

Beans are typically not considered keto-friendly, as they are higher in carbs. However, you could add a small amount of black beans if desired, though it will affect the carb count.

5. How can I make this soup spicier?

To add some extra heat, consider adding more green chilies, red pepper flakes, or a few dashes of your favorite hot sauce.

6. Can I use a slow cooker for this soup?

Yes, you can! To make in a slow cooker, place the chicken breasts, onion, garlic, broth, tomatoes, chilies, and spices into the slow cooker. Cook on low for 4-6 hours, shred the chicken, and stir in the cream before serving.

7. Can I make this soup dairy-free?

To make it dairy-free, you can omit the heavy cream and cheese and use a non-dairy milk like coconut milk or almond milk instead.

8. Can I freeze this soup?

Yes, this soup freezes well. Let it cool completely before transferring it to a freezer-safe container. It can be stored for up to 2-3 months.

9. What toppings can I use for this soup?

Toppings like shredded cheddar cheese, diced avocado, fresh cilantro, sour cream, and lime juice work wonderfully. You can also add a sprinkle of crushed pork rinds as a tortilla alternative.

10. Can I add tortillas for a more traditional version?

Traditional tortilla soup typically uses tortilla strips, but to keep it keto-friendly, it’s better to skip the tortillas. You can top the soup with crushed pork rinds as a low-carb alternative for some crunch.

Conclusion

Keto Chicken Tortilla Soup offers all the rich, comforting flavors of the classic dish without the carbs. This recipe is not only low-carb but also incredibly satisfying, with tender chicken, aromatic spices, and fresh toppings. It’s perfect for meal prep, quick weeknight dinners, or just when you’re craving a hearty bowl of soup. Plus, it’s customizable to suit your taste and dietary needs. Enjoy the delicious flavors of tortilla soup while staying on track with your keto goals!

Keto Chicken Tortilla Soup

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Keto Chicken Tortilla Soup is a flavorful, low-carb version of the classic tortilla soup. This hearty dish combines tender chicken, aromatic spices, and fresh toppings, making it the perfect comfort food for those following a keto or low-carb diet.

Author: Laura
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 6 servings
Category: Soup
Method: Stovetop
Cuisine: Mexican

Instructions

In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, cooking for 2-3 minutes until softened and fragrant.
Add the chicken breasts or thighs to the pot and cook for 4-5 minutes on each side until browned.
Pour in the chicken broth, diced tomatoes, and green chilies. Stir in cumin, chili powder, smoked paprika, and turmeric. Season with salt and pepper.
Bring the soup to a simmer and cook for 15-20 minutes, or until the chicken is fully cooked through and tender.
Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the soup and stir.
Stir in the heavy cream and simmer for an additional 5 minutes.
Taste the soup and adjust seasonings as needed.
Serve the soup hot, topped with shredded cheddar cheese, diced avocado, fresh cilantro, a squeeze of lime juice, and a dollop of sour cream.

Notes

For extra spice, add more green chilies or a dash of hot sauce.
Use shredded rotisserie chicken for a quicker prep time.
For a dairy-free version, substitute heavy cream with coconut milk or almond milk.
Add extra veggies like diced bell peppers or spinach for more nutrition.
For a low-carb crunch, top with crushed pork rinds instead of tortillas.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 6g
Sodium: 800mg
Fat: 22g
Saturated Fat: 9g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 3g
Protein: 28g
Cholesterol: 85mg