This hearty and flavorful keto chicken tortilla soup with cream cheese is a fantastic way to enjoy a comforting classic while staying true to a low-carb lifestyle. It’s packed with flavor, easy to make, and can be customized to your preferred level of spice. This dish can be prepared in a slow cooker, on the stovetop, or in an Instant Pot.
Why This Recipe Works
Traditional chicken tortilla soup can be heavy on the carbs thanks to the tortillas and sometimes added sugars. This keto version eliminates the tortillas and focuses on rich, flavorful ingredients to create a satisfying and guilt-free meal. The addition of cream cheese adds a wonderful creaminess and richness, while spices and other ingredients provide that classic Tex-Mex flavor.
Ingredients You'll Need
Here's a breakdown of the key ingredients for this recipe:
- Chicken: Boneless, skinless chicken breasts or thighs work best. You can also use rotisserie chicken for an even quicker preparation.
- Cream Cheese: Full-fat cream cheese is essential for that creamy texture and richness. Philadelphia brand is a popular choice.
- Chicken Broth: Use a good quality chicken broth as the base of the soup.
- Diced Tomatoes and Green Chilies (Rotel): These add a touch of heat and acidity.
- Taco Seasoning: Use a store-bought blend or make your own to control the sodium and sugar content. Mrs. Dash's Southwestern Seasoning or Pampered Chef's Southwestern Seasoning are good choices.
- Ranch Dressing Mix: This adds a unique and tangy flavor.
- Spices: Cumin, chili powder, cayenne pepper, onion powder, garlic powder, salt, and pepper enhance the overall flavor profile. Adobo seasoning is also a great option.
- Optional Vegetables: Onion, bell pepper, jalapeno, garlic, corn, and black beans can be added for extra flavor and nutrients.
- Lime Juice: A squeeze of lime juice brightens the flavors and adds a zesty touch.
- Toppings: Avocado, shredded cheddar cheese, sour cream, chopped green onions, and cilantro are all great options for topping your soup.
Preparation Methods
Slow Cooker Instructions
- Place the chicken breasts in a slow cooker.
- Add taco seasoning, Rotel diced tomatoes and green chilies, chicken broth, and ranch dressing mix.
- Cover the crockpot and cook on LOW heat for 6-8 hours, or until the chicken is cooked through and easily shredded.
- Remove the chicken from the slow cooker and shred with two forks.
- Whisk the cream cheese into the soup until melted and smooth.
- Add the shredded chicken back to the soup and stir to combine.
- Season with salt and black pepper to taste.
Instant Pot Instructions
- Turn the Instant Pot to the saute function. Add olive oil, then chopped green peppers, onion, and minced garlic. Saute until the onions and green peppers soften (approximately 4 minutes).
- Pour approximately 1/4 cup of the chicken broth into the Instant Pot, then use a wooden spoon to scrape the brown bits stuck to the Instant Pot's bottom. It is important to deglaze the pan in this step so that it will come to pressure correctly. Those bits are also incredibly flavorful.
- Add all of the other ingredients except the ranch seasoning and cream cheese, then place the lid on the Instant Pot to seal.
- Turn on high pressure for 14 minutes, then allow the Instant Pot to come to pressure and begin cooking.
- Once the 14 minutes of pressure cooking has completed, allow a 5-minute natural pressure release, then do a QR (quick pressure release) by turning the pressure valve to release the steam. I always cover the valve with a kitchen towel to avoid it spraying on my cabinets.
- Once all the steam has released, and the pin has dropped, remove the lid. Take out the chicken breasts, place them on a cutting board or plate, shred them with two forks, then return the chicken to the Instant Pot. I prefer larger chunks of chicken in this recipe.
- Turn the Instant Pot to the saute function and add the ranch seasoning. Make sure the cream cheese is softened, then scoop out about a cup of the soup to add to the softened cream cheese. To best incorporate the cream cheese in the soup, I use either an immersion blender or whisk to mix it into the cup of soup first, then pour the entire mixture back into the instant pot. Stir to combine.
- Boil for approx 4 minutes on saute function, then add salt and pepper to taste.
Stovetop Instructions
- Heat butter in a Dutch oven or large pot over medium heat.
- Add diced onions, peppers, and garlic and sauté for 5-6 minutes until softened.
- Add tomato paste, corn, Rotel diced tomatoes with green chilies, black beans, chicken broth, chicken breasts, cayenne pepper, cumin, and hot sauce (if using).
- Bring to a gentle bubble, then reduce heat to low, partially cover, and simmer for 20-25 minutes, or until the chicken is cooked through.
- Remove the chicken from the pot and shred with two forks.
- Reduce heat to low and gradually stir in the shredded cheese and softened cream cheese until smooth and creamy.
- Return the shredded chicken to the soup and stir to combine.
- Taste and add any additional seasonings as needed.
Tips & Tricks for the Best Keto Chicken Tortilla Soup
- Don't Overcook the Chicken: Whether you're using a slow cooker, Instant Pot, or stovetop, be careful not to overcook the chicken, as it can become dry and tough.
- Soften the Cream Cheese: Ensure the cream cheese is softened before adding it to the soup for smooth incorporation. You can microwave it for a short time or let it sit at room temperature.
- Spice It Up (or Down): Adjust the amount of jalapeños, hot sauce, or cayenne pepper to your desired level of spiciness. Remove the seeds from the jalapeños for a milder flavor.
- Use Quality Ingredients: Using high-quality chicken broth, cream cheese, and spices will make a noticeable difference in the flavor of the soup.
- Customize Your Toppings: Get creative with your toppings! Avocado, shredded cheese, sour cream, cilantro, and green onions all add flavor and texture.
- Make it Ahead: This soup is great for meal prepping! It can be made ahead of time and stored in the refrigerator for up to 3-4 days.
- Freeze for Later: Keto chicken tortilla soup freezes well. Cool the soup completely before transferring it to freezer-safe containers. It can be stored in the freezer for up to 2-3 months.
Serving Suggestions
This keto chicken tortilla soup is delicious on its own, but it can also be served with a variety of sides and toppings:
- Toppings: Shredded cheddar cheese, sour cream, avocado slices, chopped green onions, fresh cilantro, a squeeze of lime juice.
- Sides: Cheesy keto biscuits, Mexican chopped salad, or guacamole.
Variations and Substitutions
- Different Protein: Swap out the chicken for ground beef or turkey.
- Vegetarian Option: Omit the chicken and add more vegetables like corn, black beans, and bell peppers.
- Dairy-Free: Use a dairy-free cream cheese alternative.
- Spice Level: Adjust the amount of jalapeños or hot sauce to control the heat.
- Add Vegetables: Feel free to add other low-carb vegetables like cauliflower florets, zucchini, or spinach.
Nutritional Information
This keto chicken tortilla soup is low in carbs and high in protein and healthy fats. The exact nutritional information will vary depending on the ingredients used and portion sizes.
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