Keto Tortilla Chicken Soup Recipe
If you’re craving a comforting bowl of soup that fits perfectly within your low-carb lifestyle, then this Keto Tortilla Chicken Soup is about to become your new favorite. This vibrant, flavor-packed dish combines tender shredded chicken, a rich tomato-infused broth, and a blend of spices that create the perfect warming meal without the carbs from traditional tortillas. Topped with creamy avocado, melty cheddar, and fresh cilantro, every spoonful feels indulgent and satisfying, all while keeping you firmly on track with your keto goals.
Ingredients You’ll Need
Whipping up this Keto Tortilla Chicken Soup is delightfully straightforward because it relies on simple, quality ingredients that bring together incredible taste and texture. Each item adds something essential, from the heartiness of shredded chicken to the smoky depth of cumin and chili powder, finishing with fresh garnishes that brighten the entire bowl.
- 1 lb chicken breast, cooked and shredded: The star protein that makes this soup hearty and satisfying.
- 4 cups chicken broth: A flavorful liquid base that carries all the spices and ingredients beautifully.
- 1 can (14 oz) diced tomatoes: Adds a touch of acidity and color, balancing the richness perfectly.
- 1 cup bell peppers, diced: Brings subtle sweetness and vibrant crunch to the soup.
- 1 tsp cumin: Introduces a warm, earthy spice that’s essential for that authentic southwestern profile.
- 1 tsp chili powder: Provides gentle heat and complexity to round out the flavors.
- 1/2 cup cheddar cheese, shredded: Melts on top for creamy, savory goodness that complements every bite.
- 1 avocado, diced (for garnish): Adds a luscious creaminess and fresh texture as a perfect contrast.
- Chopped cilantro (for garnish): Delivers a burst of fresh, herbal brightness to finish the dish.
How to Make Keto Tortilla Chicken Soup
Step 1: Combine Ingredients
Start by placing your cooked and shredded chicken into a large pot. Add the chicken broth, diced tomatoes, and diced bell peppers right on top. Sprinkle in the cumin and chili powder to infuse the broth with an irresistible southwestern character.
Step 2: Simmer to Perfection
Bring the mixture up to a rolling boil over medium-high heat. Once boiling, reduce your heat so the soup gently simmers. Let it cook uncovered for about 20 minutes, allowing the flavors to meld and the soup to thicken slightly.
Step 3: Assemble and Serve
Once your pot is bubbling with deliciousness and the kitchen smells irresistible, ladle the soup into bowls. Immediately top each serving with shredded cheddar cheese, diced avocado, and a sprinkle of chopped cilantro to add layers of creamy texture and fresh aromatics.
How to Serve Keto Tortilla Chicken Soup
Garnishes
While the basic toppings of cheddar, avocado, and cilantro work wonderfully, you can also add a dollop of sour cream or a squeeze of fresh lime juice to brighten the flavors further. Crispy pork rinds break up the textures nicely if you want a crunchy element reminiscent of tortilla chips.
Side Dishes
This soup shines on its own, but if you want to prolong the meal, consider simple keto sides like a crisp green salad with a tangy vinaigrette or roasted cauliflower seasoned with smoked paprika to complement the southwestern spices.
Creative Ways to Present
For a fun twist, serve the soup in mini bowls inside hollowed-out bell peppers or small cast iron skillets to impress guests. Layer the soup with cheese and bake briefly until bubbly for a cozy casserole-style presentation.
Make Ahead and Storage
Storing Leftovers
Store any leftover Keto Tortilla Chicken Soup in an airtight container in the refrigerator for up to 3 days. The flavors deepen over time, making it even tastier when reheated.
Freezing
This soup freezes exceptionally well. Pour cooled soup into freezer-safe containers, leaving room for expansion, and freeze for up to 2 months. Defrost overnight in the fridge before reheating gently on the stove.
Reheating
Reheat the soup on low to medium heat on your stovetop, stirring occasionally. Add a splash of chicken broth or water if it seems too thick. Top with fresh garnishes after heating to keep everything fresh and vibrant.
FAQs
Can I use dark meat chicken instead of breast?
Absolutely! Dark meat like thighs will add a bit more richness and moisture, which many find delicious in this soup. Just make sure to cook and shred it well before adding to the broth.
Is this recipe suitable for dairy-free keto diets?
Yes! Simply omit the cheddar cheese or substitute it with a dairy-free shredded cheese alternative, and use avocado and cilantro for the creamy, fresh elements.
Can I make this soup in a slow cooker?
Definitely. Combine all ingredients except garnishes in your slow cooker on low for 4-6 hours or high for 2-3 hours, then add toppings as usual before serving.
What could I use instead of bell peppers?
If bell peppers aren’t your favorite, diced zucchini or mushrooms work well as low-carb alternatives that maintain the soup’s texture and flavor balance.
How spicy is this Keto Tortilla Chicken Soup?
The spice level is mild and approachable, especially with just a teaspoon of chili powder. Feel free to adjust the chili powder or add a pinch of cayenne pepper if you like more heat.
Final Thoughts
Now that you have this comforting, zesty Keto Tortilla Chicken Soup recipe under your belt, I hope you’re ready to enjoy bowl after bowl of satisfying, guilt-free deliciousness. It’s a simple, nourishing dish that brings warmth and joy to any day, perfect for sharing with friends or savoring on your own. Dive in and let this soup become a staple in your keto kitchen!
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Keto Tortilla Chicken Soup Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Low Carb
Description
A flavorful and comforting Keto Tortilla Chicken Soup that’s low in carbs and packed with protein. This easy-to-make soup features shredded chicken, diced tomatoes, and bell peppers seasoned with cumin and chili powder, topped with cheddar cheese, fresh avocado, and cilantro for a delicious and satisfying meal.
Ingredients
Soup Base
- 1 lb chicken breast, cooked and shredded
- 4 cups chicken broth
- 1 can (14 oz) diced tomatoes
- 1 cup bell peppers, diced
- 1 tsp cumin
- 1 tsp chili powder
Garnishes
- 1/2 cup cheddar cheese, shredded
- 1 avocado, diced
- Chopped cilantro, for garnish
Instructions
- Combine Ingredients: In a large pot, add the cooked shredded chicken, chicken broth, diced tomatoes, diced bell peppers, cumin, and chili powder. Stir everything together thoroughly to combine the flavors.
- Simmer the Soup: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 20 minutes. This allows the flavors to meld and the vegetables to soften.
- Serve with Garnishes: Ladle the soup into bowls. Top each serving with shredded cheddar cheese, diced avocado, and chopped cilantro for a creamy, fresh finish that enhances the keto-friendly meal.
Notes
- You can use rotisserie chicken to save time.
- Adjust the chili powder to make the soup more or less spicy according to your preference.
- For extra crunch, consider adding keto-friendly tortilla chips on top while serving.
- If preferred, substitute cheddar cheese with Monterey Jack or mozzarella.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 280
- Sugar: 4g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Keto tortilla chicken soup, low carb chicken soup, Mexican chicken soup, keto chicken recipe, easy low carb soup
