For those seeking a comforting, flavorful, and healthy meal, this Keto Chicken Tortilla Soup is a perfect choice. Packed with bold flavors and easy to customize, this soup brings the essence of traditional chicken tortilla soup to your low-carb lifestyle. This recipe is perfect for weeknight dinners and meal prepping.
Why You'll Love This Keto Tortilla Soup
- Easy to Make: This recipe is straightforward, making it a quick and easy fix for any night of the week.
- Flavorful: The soup is loaded with big and bold flavors, using authentic spices and traditional ingredients.
- Versatile: Easily customized with your favorite toppings and adaptable to different cooking methods.
- Keto-Friendly: Made with keto-friendly ingredients, keeping the carb count low.
- Freezer-Friendly: This soup freezes well, making it a great option for meal prepping and future enjoyment.
- Great for all occasions: This soup is delicious and super easy to make.
Is Chicken Tortilla Soup Keto-Friendly?
Yes! This version of chicken tortilla soup is keto-friendly, crafted with ingredients that keep the carb count low, at just 8 net carbs per serving.
Is This an Authentic Chicken Tortilla Soup Recipe?
With countless variations of chicken tortilla soup, defining "authentic" can be challenging. However, this recipe incorporates authentic spices and traditional ingredients, making it a rightful contender as an authentic chicken tortilla soup recipe.
Is This a Healthy Chicken Tortilla Soup?
Yes! This recipe is a healthy option by keto standards and other definitions of healthy eating.
Ingredients
- Chicken: Boneless, skinless chicken breasts or thighs. Using leftover grilled or rotisserie chicken is a great time-saver and adds a smoky flavor.
- Chicken Broth: Forms the base of the soup.
- Aromatics: Onion, garlic, and jalapeno (or serrano chili for extra spice) create a flavorful foundation.
- Tomatoes: Canned diced tomatoes and fire-roasted tomatoes (for added depth) provide a classic tortilla soup flavor.
- Spices: Cumin, chili powder, smoked paprika, coriander, oregano, salt, and pepper to taste.
- Cream Cheese: Adds a creamy richness to the soup. Philadelphia original cream cheese is recommended for its low carb count.
- Lime Juice: Provides a zesty tang that balances the flavors.
- Cilantro: Adds a fresh, herbaceous note.
- Optional Vegetables: Celery, bell peppers, carrots, and spiralized zucchini noodles for added texture and nutrients.
- Avocado Oil: For sautéing the vegetables.
- Adobo seasoning: This is a great addition to the soup. Penzey’s Adobo seasoning is a great pick since there isn’t salt added.
- Heavy whipping cream: Half and half can be used instead if not on a keto diet.
- Low-carb salsa: Look for a salsa that has low sugar content.
- Cornbread extract: This gives the soup a buttery corn flavor without all the carbs.
- Xanthan gum: This is used as a thickener.
Topping Suggestions
- Avocado: Adds healthy fats and a creamy texture.
- Shredded Cheese: Cheddar, Colby, Colby-Jack, or Queso Quesadilla.
- Sour Cream: For added richness and tang.
- Cilantro: Freshly chopped for extra flavor.
- Lime Wedges: For squeezing extra lime juice.
- Almond Flour Tortilla Chips: For a low-carb crunch.
- Red onion: This makes a great topping.
Step-by-Step Instructions
This recipe can be adapted for the stovetop, Instant Pot, or slow cooker.
Read also: Easy Low-Carb Cheese Crackers
Stovetop Instructions
- Sauté Vegetables: In a large pot, heat avocado oil over medium heat. Sauté celery, onion, and bell peppers for about 4 minutes, then stir in garlic and green chiles and sauté for another minute.
- Combine Ingredients: Add chicken breasts to the pot. Stir in spices and chicken stock. Bring to a boil, then simmer for 35 minutes.
- Shred Chicken: Remove chicken breasts, shred with a fork, and return to the pot. Add salt, pepper, cumin, chili powder, and smoked paprika. Add red pepper flakes for an optional kick.
- Add Zucchini Noodles: Just before serving, add raw, room-temperature zucchini noodles.
- Serve: Top with almond flour tortilla chips, cheese, avocado, and sour cream.
Instant Pot Instructions
- Blend Ingredients: In a blender, combine diced tomatoes, onion, jalapeno, and garlic until smooth.
- Combine in Instant Pot: Add the tomato mixture, chicken broth, chicken breasts, chopped celery, chopped carrot, diced tomatoes with green chilis, and spices to the Instant Pot. Spices include coriander, cumin, black pepper, chili powder, sea salt, and oregano.
- Cook: Place the lid on the Instant Pot and turn the valve to "sealing". Cook on high pressure for 18 minutes.
- Release Pressure: Once cooking is complete, turn the valve to "venting" to release the pressure.
- Shred Chicken: Remove the chicken, shred with two forks, and return to the Instant Pot.
- Serve: Taste and adjust spices as needed. Serve with fried tortillas (if using), limes, cilantro, and avocado if desired.
Slow Cooker Instructions
- Combine Ingredients: Chop carrots and celery and pour into the slow cooker.
- Blend Vegetables: In a blender, combine diced tomatoes, onion, jalapeno, and garlic until smooth. Pour into the slow cooker.
- Add Remaining Ingredients: Add chicken broth, spices (coriander, cumin, pepper, chili powder, sea salt, and oregano), chicken, and diced tomatoes with green chilis.
- Cook: Cook on high for 5 hours, or until the chicken and veggies are tender.
- Shred Chicken: Remove the chicken, shred with two forks, and return to the slow cooker.
- Serve: Taste and adjust spices as needed. Serve with fried tortillas (if using), limes, cilantro, and avocado if desired.
Tips and Variations
- Spice Level: Adjust the heat by using more or fewer jalapeños, or substitute with serrano peppers. Remove the seeds for a milder flavor. Omit the chipotle powder to reduce the spice.
- Chicken: Use pre-cooked shredded chicken (like rotisserie chicken) to reduce cooking time.
- Vegetables: Customize the vegetables to your liking. Bell peppers, celery, and carrots add great flavor and texture.
- Creaminess: Adjust the amount of cream cheese to achieve your desired level of creaminess.
- Thickening: For a thicker soup, add a tablespoon of xanthan gum (for low-carb) or cornstarch (for non-low-carb diets).
- Toppings: Get creative with your toppings! Cheese, avocado, sour cream, cilantro, and lime wedges are all great options.
- Make it dairy-free: Simply omit the cream cheese or use a dairy-free alternative.
- For a spicier soup: Substitute the green chiles for chopped jalapeño.
Making Low-Carb Tortilla Strips
- Cut Tortillas: Stack 2 or 3 low-carb tortillas and cut them into strips using a pizza cutter or sharp knife.
- Fry: Heat about ¼ to ½-inch of oil over medium heat in a skillet. Add the tortilla strips in a single layer and fry until golden brown, flipping as needed.
- Bake: Cut the tortillas into strips, drench them in butter, and bake on a bar or jelly-roll pan at 350 for 10-15 minutes until brown and crisp.
Serving Suggestions
This keto chicken tortilla soup pairs well with:
- Chaffles
- Wedge Salad
- Veggies with Creamy Jalapeno Dip
- Jalapeno-Cream Cheese Stuffed Mushrooms
- Keto cornbread
Storage and Reheating
- Refrigerate: Store leftover soup in an airtight container in the fridge for 3-4 days.
- Freeze: Freeze the soup in Souper Cubes or freezer-safe containers for up to 2-3 months.
- Reheat: Reheat gently in a saucepan on the stove or in the microwave.
Nutritional Information (Approximate)
Nutritional information is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value, and the accuracy cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts.
Read also: Keto Calorie Counting: A Detailed Guide
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