Keto Chicken Tortilla Soup: A Flavorful Low-Carb Comfort Food
This keto-friendly chicken tortilla soup is a delicious and hearty meal perfect for any occasion.
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.