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Craving a delicious chicken tortilla soup, but you are on a low-carb diet? This Keto Chicken Tortilla Soup offers all the warmth of this traditional soup but with only 11.5 grams of net carbs. It’s gluten-free and high-protein.
It’s cold outside, and all you want is a delicious Chicken Tortilla Soup. Every bite you take is like it makes you all warm and cozy.
However, you then remember that you are on a low-carb (or keto) diet, and tortillas and keto don’t really go along so well.
If you want the tasty flavors of chicken tortilla but without all the carbs it typically comes with, this recipe is just right for you!
But besides its delicious flavors, this recipe has more to offer.
One of the things I love about this recipe is that it’s highly versatile. Want a creamier consistency? Add a dollop of sour cream or a splash of coconut milk.
Feeling a bit adventurous? You can add some roasted bell peppers to add a hint of sweetness.
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Pin ItOr if you don’t like spicy food you can remove the jalapeños. And, in the case you like your food extra spicy, you can always add some chipotle powder.
When it comes to this soup, there are no wrong choices. You can adjust it to anyone’s preference.
That is why I love making this recipe when I have a dinner party. Not only it saves me time in the kitchen, but I can adjust it based on my group party’s likes.
Ingredients and Substitutes
Vegetable or avocado oil (2 tbsp) – I recommend using avocado oil since it has a better nutritional profile. However, if you don’t have avocado oil, you can also use olive oil or coconut oil.
White onion, chopped (1/2 large) – You can also use red or yellow onions. If you don’t feel like chopping onions, you can use onion flakes.
Garlic, minced (4 cloves) – One of the best tips I can give you is to keep a jar of minced garlic in olive oil. Not only does it save you time in the kitchen, but it prevents you from smelling like garlic every time you cook.
But if you don’t have fresh garlic, you can use garlic flakes.
Jalapeños, finely diced (2) – If you don’t like spicy food, you can remove this ingredient.
Chicken broth, low-sodium (6 cups) – For a plant-based option, you can use vegetable stock instead.
Cumin (1 tsp) – This adds some flavor to the meal, so make sure you don’t skip this ingredient. If you don’t have any, you can use ground coriander or chili powder.
Italian seasoning (1 tbsp) – This packs a punch or flavor! You can play around with other seasoning. I’ve used Taco seasoning and loved it.
Fire-roasted diced tomatoes (1 14.5 oz can) – They offer a charred and sweet flavor. If you cannot fire-roast your tomatoes, you can place them in the oven or air fryer.
Chicken breasts, boneless, skinless (1 lb) – You can always switch up the protein. You can use shrimp, beef, or pork. And, if you are looking for a plant-based option you can use plant-based meat or tofu.
Full-fat cream cheese, softened (8 oz) – Be careful with using low-fat cream cheese since it can have more carbs, throwing off the net carb content.
Limes, freshly squeezed (2) – This helps balance the soup.
Sea salt (2 tsp)
Black pepper (1/2 tsp)
Topping
Lime, cut into wedges (1)
Jalapeno, sliced (1)
Cilantro, roughly chopped (1 cup)
Avocado, sliced (1 large)
Mozzarella cheese, shredded
How to Make Keto Chicken Tortilla Soup
Step 1. Grab a large pot and place it over medium-high heat. Add the vegetable or avocado oil. Add the onion, the garlic, and the jalapeños.
Step 2. Cook for 2-3 minutes or until the onions become golden brown.
Step 3. Pour in the chicken broth. Then, add the cumin, Italian seasoning, and fire-roasted diced tomatoes.
Step 4. Stir all the ingredients together and bring the soup to a boil.
Step 5. While you wait for the soup to boil, shred the chicken breast in a bowl. I would recommend shredding the chicken when it’s hot since it’s easier to shred.
Step 6. Once the soup boils, reduce the heat and add in the chicken breasts. Simmer for 20-25 minutes or until the chicken cooks through.
Step 7. Remove the soup from the heat. In a bowl, mix the cream cheese with some of the liquid from the soup.
Step 8. Once the mixture is smooth, pour it back into the pot. Make sure you mix everything thoroughly.
Step 9. Squeeze the lime. Then, add the salt and pepper to taste. Give it a good stir.
Step 10. When it’s ready to serve, add the lime wedges, jalapeño slices, chopped cilantro, avocado slices, and mozzarella cheese on top.
Sides for Keto Chicken Tortilla Soup
Pairing the soup with the right side can elevate the soup. And, while I believe this soup is good on its own, you can always add some sides to create a complete meal.
Here are some of the best sides to have with this Keto Chicken Tortilla Soup.
- Keto-friendly cornbread
- Green salad with a tangy vinaigrette
- Butternut squash
- Potatoes (if not low carb)
- Kale chips
- Cauliflower rice
- Flourless oatmeal bread (if not low carb)
- Low-carb tortilla chips
Other Ingredients You Can Use
Just like I mentioned, the sky is the limit when it comes to this soup. You can’t go wrong with the ingredients you decide to add.
If you are feeling like experimenting, here are some other ingredients you can add to the soup.
- Fresh herbs: oregano and basil
- Pine nuts or toasted almonds
- Chipotle peppers (for some spiciness)
- Hot sauce
Storage and Leftovers
If you made a big batch, know that there’s no problem. In fact, you are lucky!
You can keep this soup in the fridge to have later in the week. Allow it to cool completely before transferring it to an airtight container. You can keep it in the fridge for three to four days.
For longer storage, you can place it in a freezer-safe container and store it for up to three months. I’ve learned that this recipe makes a great meal prep option.
When you are ready to enjoy it again, thaw it overnight in the fridge and heat it over medium heat until it’s warm.
Other Soups for You
Keto Chicken Tortilla Soup
5 Cals: 407 Protein: 27 Carbs: 17 Fat: 28
Ingredients
- 2 tbsp vegetable or avocado oil
- 1/2 large white onion chopped
- 4 cloves garlic minced
- 2 jalapeños finely diced
- 6 cups chicken broth low-sodium
- 1 tsp cumin
- 1 tbsp Italian seasoning
- 1 14.5 oz can fire-roasted diced tomatoes
- 1 lb chicken breasts boneless, skinless
- 8 oz full-fat cream cheese softened
- 2 limes freshly squeezed
- 2 tsp sea salt
- 1/2 tsp black pepper
Topping
- 1 lime cut into wedges
- 1 jalapeno sliced
- 1 cup cilantro roughly chopped
- 1 large avocado sliced
- Mozzarella cheese shredded
Instructions
- Place a large pot over medium-high heat and add in the vegetable oil.
- Add in onion and cook for 2 minutes until they soften. Then, add in garlic and jalapenos. Cook them for 1 minute or so.
- Pour in chicken broth, add cumin, Italian seasoning, and fire-roasted diced tomatoes. Stir all the ingredients together and bring the mixture to a boil. Then, reduce the heat and add in the chicken breasts. Simmer for 20-25 minutes until the chicken cooks through.
- Remove the pot from the heat and shred the chicken with forks.
- In a bowl, mix cream cheese with some of the liquid from the soup. Once the mixture is smooth, pour it back into the pot and stir to combine.
- Squeeze in limes, add salt and black pepper, and give it a stir.
- Serve with lime wedges, jalapeno slices, chopped cilantro, avocado slices, and mozzarella cheese on top.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
