Keto Chicken Tortilla Soup Recipe

Introduction

Keto Chicken Tortilla Soup is a flavorful, low-carb twist on a classic favorite. Packed with tender chicken, fire-roasted tomatoes, and creamy cheese, this hearty soup satisfies cravings without the extra carbs. It’s perfect for a cozy meal any time of year.

Ingredients

• 2 tbsp vegetable or avocado oil
• 1/2 large white onion, chopped
• 4 cloves garlic, minced
• 2 jalapeños, finely diced
• 6 cups low-sodium chicken broth
• 1 tsp cumin
• 1 tbsp Italian seasoning
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1 lb boneless, skinless chicken breasts
• 8 oz full-fat cream cheese, softened
• 2 limes, freshly squeezed
• 2 tsp sea salt
• 1/2 tsp black pepper

Toppings:

• 1 lime, cut into wedges
• 1 jalapeño, sliced
• 1 cup cilantro, roughly chopped
• 1 large avocado, sliced
• Mozzarella cheese, shredded

Instructions

1. Step 1: Heat the oil in a large pot over medium-high heat. Add the chopped onion, minced garlic, and diced jalapeños.
2. Step 2: Cook for 2-3 minutes until the onions turn golden brown.
3. Step 3: Pour in the chicken broth, then add the cumin, Italian seasoning, and fire-roasted diced tomatoes.
4. Step 4: Stir well and bring the soup to a boil.
5. Step 5: While the soup heats, shred the chicken breasts in a bowl. It’s easier to shred when the chicken is hot.
6. Step 6: Reduce heat to a simmer and add the whole chicken breasts to the pot. Cook for 20-25 minutes until fully cooked.
7. Step 7: Remove the pot from heat. In a separate bowl, mix the softened cream cheese with some hot soup liquid until smooth.
8. Step 8: Pour the cream cheese mixture back into the soup and mix thoroughly.
9. Step 9: Squeeze in the fresh lime juice, then season with salt and black pepper to taste. Stir well.
10. Step 10: Serve topped with lime wedges, jalapeño slices, chopped cilantro, sliced avocado, and shredded mozzarella cheese.

Tips & Variations

• Use avocado oil for a healthier fat option or substitute with olive or coconut oil if needed.
• If you prefer less heat, omit jalapeños or reduce the quantity.
• For a vegetarian version, replace chicken broth with vegetable stock and use tofu or plant-based meat instead of chicken.
• Try taco seasoning in place of Italian seasoning for a different flavor profile.
• Use onion flakes or pre-minced garlic in a pinch to save time.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally. The cream cheese may thicken upon cooling; add a splash of broth or water to loosen the soup while reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup in advance?

Yes, this soup tastes even better the next day as the flavors meld. Just store it in the fridge and reheat before serving.

Is this soup suitable for a keto diet?

Absolutely. The recipe uses low-carb ingredients and avoids traditional tortillas, keeping the carb count low while still delivering rich flavor.

Keto Chicken Tortilla Soup Recipe

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★★★★★

4.8 from 141 reviews

This Keto Chicken Tortilla Soup is a flavorful, low-carb twist on the classic Mexican soup, featuring tender shredded chicken simmered in a spiced broth with fire-roasted tomatoes, jalapeños, and creamy full-fat cream cheese. Topped with fresh avocado, cilantro, lime, and mozzarella cheese, it’s a satisfying and comforting meal perfect for those following a ketogenic or low-carb diet.

• Author: nova
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Soup Base

• 2 tbsp avocado oil (or vegetable oil, olive oil, or coconut oil)
• 1/2 large white onion, chopped (or red or yellow onion, or onion flakes)
• 4 cloves garlic, minced (or garlic flakes)
• 2 jalapeños, finely diced (optional, remove if you prefer less spice)
• 6 cups low-sodium chicken broth (or vegetable stock for plant-based option)
• 1 tsp cumin (or ground coriander or chili powder)
• 1 tbsp Italian seasoning (or taco seasoning)
• 1 (14.5 oz) can fire-roasted diced tomatoes (or roast tomatoes in oven or air fryer)
• 1 lb boneless, skinless chicken breasts (can substitute shrimp, beef, pork, plant-based meat, or tofu)
• 8 oz full-fat cream cheese, softened (avoid low-fat to maintain keto-friendly carb content)
• 2 freshly squeezed limes
• 2 tsp sea salt
• 1/2 tsp black pepper

Toppings

• 1 lime, cut into wedges
• 1 jalapeño, sliced
• 1 cup cilantro, roughly chopped
• 1 large avocado, sliced
• Mozzarella cheese, shredded (quantity to taste)

Instructions

1. Heat Oil and Sauté Aromatics: Place a large pot over medium-high heat and add the avocado or vegetable oil. Add the chopped onion, minced garlic, and diced jalapeños. Cook for 2-3 minutes until the onions are golden brown and fragrant.
2. Add Broth and Seasonings: Pour in the low-sodium chicken broth, then stir in cumin, Italian seasoning, and fire-roasted diced tomatoes. Mix well and bring the mixture to a boil.
3. Prepare Chicken: While waiting for the soup to boil, shred the chicken breasts into bite-sized pieces or thin strips in a bowl. It’s easier to shred when the chicken is warm.
4. Simmer Chicken in Soup: Once the broth is boiling, reduce heat to a simmer and add the shredded chicken. Let it cook gently for 20-25 minutes until the chicken is cooked through and tender.
5. Incorporate Cream Cheese: Remove the pot from heat. In a separate bowl, blend the softened cream cheese with some hot soup liquid until smooth. Pour this mixture back into the pot and stir thoroughly to create a creamy texture.
6. Season and Add Lime Juice: Squeeze the juice of two fresh limes into the soup. Add sea salt and black pepper to taste, then stir to combine all flavors evenly.
7. Serve with Toppings: Ladle the soup into bowls and garnish with lime wedges, sliced jalapeños, chopped cilantro, sliced avocado, and shredded mozzarella cheese for added creaminess and flavor.

Notes

• Using full-fat cream cheese ensures the soup remains keto-friendly by keeping net carbs low.
• Fire-roasted tomatoes provide a smoky depth of flavor but can be substituted with oven-roasted fresh tomatoes if unavailable.
• Adjust jalapeño quantity based on your spice preference; remove entirely if sensitive to heat.
• For plant-based versions, substitute chicken broth with vegetable stock and chicken breasts with tofu or plant-based meat alternatives.
• Shredding chicken while warm makes the process easier and faster.
• Optional toppings provide extra flavor and texture but can be adjusted or omitted according to dietary preferences.

Keywords: keto chicken tortilla soup, low carb chicken soup, Mexican keto soup, creamy chicken soup, keto dinner recipe, low carb tortilla soup, chicken jalapeño soup