Print

The Perfect Low-Carb Keto Chicken Tortilla Soup

Bowl of creamy keto chicken tortilla soup with avocado and cheese toppings
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This low-carb twist on a Tex-Mex favorite skips the tortillas but keeps all the bold flavors. Perfect for keto diets with only 6g net carbs per serving.

Ingredients

Scale
  • 2 chicken breasts, cooked and shredded
  • 4 cups chicken broth
  • 1 cup diced tomatoes
  • 1/2 cup green chilies
  • 1 cup heavy cream
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Salt and pepper, to taste
  • Optional toppings: avocado, chilis, shredded cheese, cilantro

Instructions

  1. In a large 4-quart pot, combine chicken broth, diced tomatoes, and green chilies. Bring to a gentle simmer over medium heat, about 3-4 minutes.
  2. Add shredded chicken, chili powder, cumin, salt, and pepper. Stir to combine and simmer for 3-4 minutes to allow spices to bloom.
  3. Reduce heat to medium-low and slowly drizzle in heavy cream while stirring constantly in circular motion to prevent lumps from forming.
  4. Continue simmering for 10-15 minutes, stirring occasionally, until soup thickens slightly and develops golden color. Soup should lightly coat the back of a spoon.
  5. Taste and adjust seasoning as needed with additional salt, pepper, or spices.
  6. Using a large ladle, serve into bowls and top with your choice of keto-friendly toppings like avocado, cheese, and cilantro.

Notes

  • Use pre-cooked rotisserie chicken to save time and add extra flavor to your soup.
  • Use a large 4-quart pot for best results. Don’t boil after adding cream to prevent curdling.
  • Store in 32-ounce glass containers for up to 4 days. Add chicken broth when reheating if too thick.

Nutrition

Find it online: https://www.benefitiany.com/keto-chicken-tortilla-soup/