Keto Chicken Tortilla Soup

Keto Chicken Tortilla Soup is my favorite low-carb twist on a Tex-Mex classic. This bowl skips the tortillas but delivers all the bold, spicy flavors I crave when I’m following keto. I created this version after missing traditional chicken tortilla soup, and honestly, I think this creamy adaptation is even better than the original.

I still remember the first time I made this keto chicken tortilla soup on a chilly evening. The aroma of chili powder and cumin filled my kitchen, and when I took that first spoonful of the rich, creamy broth studded with tender chicken, I knew I had a winner. This soup has become my go-to recipe when I want something that feels indulgent but keeps me on track with my low-carb lifestyle. The heavy cream adds a luxurious texture, while the green chilies and spices bring authentic Mexican restaurant flavor right to your table.

Everything You Need for This Low-Carb Soup

I always use rotisserie chicken for this keto chicken tortilla soup because it saves so much time. Pro tip: buy an extra rotisserie chicken when you’re at the store and keep the shredded meat in your freezer for quick weeknight meals.

• 2 chicken breasts, cooked and shredded (or use rotisserie chicken)
• 4 cups chicken broth (preferably homemade or low-sodium)
• 1 cup diced tomatoes (canned or fresh)
• 1/2 cup green chilies (canned or fresh roasted)
• 1 cup heavy cream (full-fat for best results)
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt, to taste (start with 1/2 teaspoon)
• Pepper, to taste (start with 1/4 teaspoon)
• Optional toppings: diced avocado, sliced chilies, shredded cheddar cheese, fresh cilantro, sour cream

Pro tip: For even more flavor, use fire-roasted diced tomatoes instead of regular. The smoky notes complement the chili powder beautifully in this keto chicken tortilla soup.

How to Make Keto Tortilla Soup

I prefer making this keto chicken tortilla soup in one pot for easy cleanup. The whole process takes just 30 minutes from start to finish, making it perfect for busy weeknights.

Step 1: In a large pot over medium heat, combine the shredded chicken, chicken broth, diced tomatoes with their juices, green chilies, chili powder, cumin, salt, and pepper. Stir well to distribute all the spices evenly throughout the liquid.

Step 2: Bring the mixture to a gentle simmer. You’ll see small bubbles breaking the surface. Let it simmer for 15 minutes, stirring occasionally. This allows all the flavors to meld together and creates that authentic Tex-Mex taste.

Step 3: Reduce the heat to medium-low and slowly pour in the heavy cream while stirring constantly. This prevents the cream from curdling. The soup will transform into a beautiful, creamy consistency with a light peachy color.

Step 4: Continue heating for another 3-5 minutes until the soup is warmed through completely. Don’t let it boil at this point, as boiling can cause the cream to separate.

Step 5: Taste and adjust seasonings. I usually add a pinch more salt and sometimes an extra squeeze of lime juice for brightness.

Step 6: Ladle the hot keto chicken tortilla soup into bowls and set up a topping bar with all your favorites. Let everyone customize their bowl.

Best Toppings and Sides

This keto chicken tortilla soup is incredibly versatile and pairs perfectly with creative low-carb toppings.

Diced Avocado: Creamy avocado adds healthy fats and a cool contrast to the warm, spicy soup while keeping your meal keto-friendly.

Shredded Cheddar Cheese: Sharp cheddar melts into the hot broth and adds extra richness and protein to your keto chicken tortilla soup.

Fresh Cilantro: Bright cilantro adds a fresh, herbal note that cuts through the richness and brings authentic Mexican flavor.

Sour Cream Dollop: A spoonful of tangy sour cream adds extra creaminess and helps cool down the heat if you like your soup spicy.

Crispy Bacon Bits: Smoky bacon adds satisfying crunch and savory depth, plus extra protein and fat for your keto macros.

Lime Wedges: A squeeze of fresh lime brightens all the flavors and adds that essential citrus note found in authentic Mexican soups.

Storage and Reheating Tips

Store your keto chicken tortilla soup in an airtight container in the refrigerator for up to 4 days. The flavors get even better as they sit, making this perfect for meal prep.

When reheating, warm the soup gently on the stovetop over medium-low heat, stirring frequently. Add a splash of chicken broth if it has thickened too much in the fridge. I recommend reheating only the portion you plan to eat and keeping the rest refrigerated.

Pro tip: You can freeze this soup for up to 3 months, though the heavy cream may separate slightly when thawed. To restore the creamy texture, blend it with an immersion blender after reheating, or whisk vigorously while warming on the stove.

More Keto-Friendly Recipes to Try

If you loved this keto chicken tortilla soup, you’ll want to explore more of my low-carb creations:

Craving more keto soups? Try my Keto Tuscan Soup with spinach and sun-dried tomatoes or my Hearty Keto Soup loaded with vegetables. For another Mexican-inspired option, my Creamy Chicken Enchilada Soup is a must-try.

Looking for more chicken recipes? My Crockpot Creamy White Chicken Chili and Chicken Poblano and Black Bean Soup are both incredibly flavorful.

Want to explore more high-protein, low-carb meals? Check out my High Protein Creamy Taco Soup or Easy Chicken Pot Pie Soup.

Frequently Asked Questions

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