Craving a comforting and flavorful soup that aligns with your low-carb lifestyle? Look no further than this keto chicken tortilla soup, a delightful twist on the classic Mexican favorite, made effortlessly in your Instant Pot. This recipe is not only quick and easy but also incredibly versatile, allowing for customization to suit your taste preferences.
Why You'll Love This Recipe
This keto chicken tortilla soup offers a multitude of benefits:
- Ease of Preparation: Whether you opt for the Instant Pot, slow cooker, or stovetop method, this recipe is incredibly simple to make, perfect for busy weeknights.
- Warm and Comforting: Packed with classic Tex-Mex flavors, this soup provides a comforting and satisfying meal.
- Customizable: Adjust the level of heat, add your favorite toppings, and tailor the ingredients to your liking.
- Freezer-Friendly: Prepare a big batch and freeze individual portions for a convenient grab-and-go meal.
- Low-Carb and Keto-Friendly: This recipe is designed to be low in carbohydrates, making it a suitable option for those following a ketogenic diet.
Ingredients
Here's what you'll need to create this flavorful soup:
- Protein: 2 ½ lbs boneless, skinless chicken breasts
- Aromatics: 1 small onion, 3 cloves garlic, 2 jalapeño peppers (seeded and deveined for less heat)
- Vegetables: ¾ cup chopped carrots, 1 cup chopped celery, 1 green pepper,
- Tomatoes: 14.5 oz petite diced tomatoes with juice, 14.5 oz diced tomatoes with green chilies (such as Ro-tel)
- Broth: 8 cups chicken broth
- Spices: 1 tsp ground coriander, 1 tsp ground cumin, 1 tsp ground black pepper, 1 tsp chili powder, ¼ cup dried oregano, sea salt to taste
- Optional: Corn meal (for thickening, use sparingly or omit for strict keto)
- Toppings: Avocado, shredded cheese, sour cream, cilantro, lime wedges, fried tortilla strips (use low-carb tortillas for keto)
Instant Pot Instructions
The Instant Pot method is the fastest way to enjoy this delicious soup.
- Sauté Aromatics (Optional): Turn the Instant Pot to the "sauté" function and heat olive oil. Add chopped green peppers, onion, and minced garlic. Sauté until softened, approximately 4 minutes.
- Deglaze the Pot (Important!): Pour approximately 1/4 cup of the chicken broth into the Instant Pot, then use a wooden spoon to scrape any browned bits stuck to the bottom. This prevents a "burn" warning and adds flavor.
- Combine Ingredients: In the jar of a blender, add the diced tomatoes, onion, jalapeno, and garlic. Blend until smooth. Add the tomato/onion/garlic mixture, chicken broth, chicken breasts, chopped celery, chopped carrot, diced tomatoes with green chilies, and all spices (coriander, cumin, black pepper, chili powder, sea salt, and oregano) to the Instant Pot.
- Pressure Cook: Place the lid on the Instant Pot and turn the valve to "sealing". Cook on high pressure for 18 minutes.
- Release Pressure: Once the Instant Pot is done cooking, turn the valve to "venting" to release the pressure.
- Shred Chicken: Using a slotted spoon, remove the chicken and place in a large bowl. Shred with two forks and return to the Instant Pot.
- Adjust Seasoning: Taste and adjust spices as needed.
- Serve: Serve hot with your favorite toppings, such as fried tortillas (if using), limes, cilantro, and avocado.
Stovetop Instructions
For those without an Instant Pot, the stovetop method is a reliable alternative.
Read also: Easy Low-Carb Cheese Crackers
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped carrots and celery. Cook for a few minutes. In a blender, combine the diced tomatoes, onion, jalapeno, and garlic. Blend on high until smooth. Pour the mixture into the pot.
- Combine Ingredients: Add the chicken, spices (including the coriander, cumin, black pepper, chili powder, sea salt, and oregano), chopped celery, chopped carrots, and diced tomatoes with chilies.
- Simmer: Cover the pot, leaving it slightly vented, and simmer for about 25-30 minutes, or until veggies are tender and chicken is cooked through.
- Shred Chicken: Remove the chicken with a slotted spoon and place in a large bowl. Shred with two forks and return to pot.
- Adjust Seasoning: Taste and adjust spices as needed.
- Serve: Serve with fried tortillas (if using), limes, cilantro, and avocado if desired.
Slow Cooker Instructions
The slow cooker method is perfect for a hands-off approach.
- Prepare Vegetables: Start by chopping up your carrots and celery. Pour into the slow cooker.
- Blend Aromatics: In a blender, combine the diced tomatoes, onion, jalapeno, and garlic. Blend on high until smooth. Pour this into the slow cooker as well.
- Combine Ingredients: Add in the chicken broth. Stir in all your spices - coriander, cumin, pepper, chili powder, sea salt, and oregano. Then, add the chicken and diced tomatoes with green chilis.
- Slow Cook: Cook on high for 5 hours, or until the chicken and veggies are tender.
- Shred Chicken: Use a slotted spoon to remove the chicken and place in a large bowl. Shred with 2 forks then return to slow cooker.
- Adjust Seasoning: Taste and adjust spices as needed.
- Serve: Serve with fried tortillas (if using), limes, cilantro, and avocado if desired.
Keto-Friendly Adaptations
To keep this soup keto-friendly, consider these adjustments:
- Omit Corn: Skip the corn kernels or cornmeal to reduce carbohydrate content.
- Low-Carb Tortillas: Use low-carb tortillas for making tortilla strips.
- Healthy Fats: Add avocado, sour cream, or cheese for healthy fats and added flavor.
Serving Suggestions
Get creative with your toppings! Here are some ideas:
- Avocado: Sliced or cubed, adds creaminess and healthy fats.
- Shredded Cheese: Cheddar, Monterey Jack, or a Mexican blend.
- Sour Cream: Adds a tangy and creamy element.
- Cilantro: Freshly chopped, adds a bright and herbaceous flavor.
- Lime Wedges: A squeeze of lime juice brightens up the flavors.
- Jalapeño Slices: For an extra kick of heat.
- Fried Tortilla Strips: For a classic tortilla soup experience (use low-carb tortillas for keto).
Tips and Tricks
- Adjust the Heat: Control the spiciness by adjusting the amount of jalapeños or adding a pinch of dried chipotle pepper.
- Thickening the Soup: For a thicker consistency, blend a portion of the soup with an immersion blender or stir in a tablespoon of cornmeal mixed with broth (use sparingly for keto).
- Deglazing is Key: Don't skip the step of deglazing the Instant Pot to prevent a "burn" warning.
- Softened Cream Cheese: Ensure the cream cheese is softened before adding it to the soup for smoother incorporation.
- Shredding Chicken: Use two forks or a mixer for shredding the chicken.
Make Ahead and Storage
- Refrigerate: Store leftover soup in an airtight container in the refrigerator for 3-4 days.
- Freeze: Freeze cooled soup in an airtight container for 2-3 months.
Read also: Keto Calorie Counting: A Detailed Guide
Read also: Magnesium Supplements for Keto