Comforting bowl of soup that fits perfectly into your keto lifestyle? Look no further than this Keto Chicken Tortilla Soup! Packed with tender chicken, bold spices, and a rich broth, this soup delivers all the flavors of the classic dish without the carbs.
By swapping out high-carb ingredients for keto-friendly alternatives, this recipe is a guilt-free way to enjoy a Mexican-inspired favorite. Whether you’re meal-prepping or need a quick weeknight dinner, this soup is sure to satisfy your cravings while keeping you on track with your low-carb goals. Let’s get cooking!
Ingredients for Keto Chicken Tortilla Soup
Here’s what you’ll need to make this delicious soup:
- 2 tablespoons olive oil (or avocado oil)
- 1 pound boneless, skinless chicken thighs (or chicken breasts)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced (any color)
- 1 jalapeño, seeded and minced (optional, for heat)
- 1 can (14 oz) diced tomatoes (no sugar added)
- 4 cups chicken broth (low-sodium preferred)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 cup shredded cheddar cheese (for topping)
- 1 avocado, diced (for topping)
- ¼ cup fresh cilantro, chopped (for garnish)
- 1 lime, cut into wedges (for serving)
Step-by-Step Directions
1. Cook the Chicken
- Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat.
- Season the chicken thighs with salt and pepper, then add them to the pot. Cook for 5-6 minutes per side or until golden brown and cooked through. Remove the chicken and set aside.
2. Sauté the Vegetables
- In the same pot, add the remaining olive oil. Sauté the diced onion, garlic, bell pepper, and jalapeño (if using) for 4-5 minutes, or until softened.
3. Add the Spices and Broth
- Stir in the ground cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper. Cook for 1-2 minutes to toast the spices and enhance their flavor.
- Pour in the diced tomatoes (with their juices) and chicken broth. Stir to combine.
4. Simmer the Soup
- Bring the soup to a boil, then reduce the heat to low. Let it simmer for 15-20 minutes to allow the flavors to meld together.
5. Shred the Chicken
- While the soup simmers, shred the cooked chicken using two forks.
6. Combine and Serve
- Add the shredded chicken back to the pot and stir to combine. Simmer for an additional 5 minutes.
- Ladle the soup into bowls and top with shredded cheddar cheese, diced avocado, and fresh cilantro. Serve with lime wedges on the side for a bright, tangy finish.
Storage Instructions
This Keto Chicken Tortilla Soup stores beautifully for meal prep or leftovers. Let the soup cool completely before transferring it to an airtight container. It can be refrigerated for up to 4 days or frozen for up to 3 months. To reheat, simply warm it on the stovetop over medium heat or in the microwave until heated through. Add fresh toppings like avocado and cilantro just before serving to maintain their texture and flavor.
Tips for Achieving Maximum Flavor
- Use Chicken Thighs: Chicken thighs are more flavorful and tender than breasts, making them ideal for this soup.
- Toast the Spices: Sautéing the spices with the vegetables helps release their essential oils, deepening the flavor of the soup.
- Add Lime Juice: A squeeze of fresh lime juice before serving adds a bright, zesty note that balances the richness of the broth.
- Customize the Heat: Adjust the level of spiciness by adding more or less jalapeño, or even a pinch of cayenne pepper.
- Garnish Generously: Don’t skip the toppings! Cheese, avocado, and cilantro add layers of flavor and texture that make this soup truly special.
Frequently Asked Questions
1. Can I use rotisserie chicken for this recipe?
Yes, rotisserie chicken is a great time-saving option. Simply shred the cooked chicken and add it to the soup during the last 5 minutes of simmering.
2. Is this soup spicy?
The level of spiciness can be adjusted to your preference. Omit the jalapeño or reduce the chili powder for a milder version.
3. Can I make this soup in a slow cooker?
Absolutely! Sauté the vegetables and spices first, then transfer everything (except the toppings) to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
4. What can I use instead of tomatoes?
If you prefer to avoid tomatoes, you can use a small amount of tomato paste or substitute with roasted red peppers for a different flavor profile.
5. How can I make this soup even lower in carbs?
To reduce carbs further, skip the onions or use a smaller amount, and ensure your chicken broth and diced tomatoes are free of added sugars.
Keto Chicken Tortilla Soup: A Flavorful Low-Carb Comfort Food
Ingredients
Ingredients for Keto Chicken Tortilla Soup
- 2 tablespoons olive oil or avocado oil
- 1 pound boneless skinless chicken thighs (or chicken breasts)
- 1 medium onion diced
- 3 cloves garlic minced
- 1 bell pepper diced (any color)
- 1 jalapeño seeded and minced (optional, for heat)
- 1 can 14 oz diced tomatoes (no sugar added)
- 4 cups chicken broth low-sodium preferred
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 cup shredded cheddar cheese for topping
- 1 avocado diced (for topping)
- ¼ cup fresh cilantro chopped (for garnish)
- 1 lime cut into wedges (for serving)
Instructions
Step-by-Step Directions
- Cook the Chicken
- Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat.
- Season the chicken thighs with salt and pepper, then add them to the pot. Cook for 5-6 minutes per side or until golden brown and cooked through. Remove the chicken and set aside.
- Sauté the Vegetables
- In the same pot, add the remaining olive oil. Sauté the diced onion, garlic, bell pepper, and jalapeño (if using) for 4-5 minutes, or until softened.
- Add the Spices and Broth
- Stir in the ground cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper. Cook for 1-2 minutes to toast the spices and enhance their flavor.
- Pour in the diced tomatoes (with their juices) and chicken broth. Stir to combine.
- Simmer the Soup
- Bring the soup to a boil, then reduce the heat to low. Let it simmer for 15-20 minutes to allow the flavors to meld together.
- Shred the Chicken
- While the soup simmers, shred the cooked chicken using two forks.
- Combine and Serve
- Add the shredded chicken back to the pot and stir to combine. Simmer for an additional 5 minutes.
- Ladle the soup into bowls and top with shredded cheddar cheese, diced avocado, and fresh cilantro. Serve with lime wedges on the side for a bright, tangy finish.