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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.

Ingredients

Scale

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

Find it online: https://tastybynova.com/keto-chicken-tortilla-soup-recipe/