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Craving some Mexican eats, but want to skip the carbs? This Keto Chicken Tortilla Soup is perfect for that. Tender chicken is simmered in a spicy broth packed with Mexican flavors. All topped with avocados, creamy Queso Fresco, and crunchy low-carb tortilla strips. What's more, this soup freezes well, making it perfect for meal prep.
Can I have Chicken Tortilla Soup on keto diet?
You can't have traditional Chicken Tortilla Soup on a keto diet. That's because traditional Chicken Tortilla Soup has black beans and corn in it, and it's topped with tortilla-strips; all keto No-No's.
Is Chicken Tortilla Soup high in carbs?
Yes, Chicken Tortilla soup is high in carbs.
How many carbs are in homemade Chicken Tortilla Soup?
One serving of traditional homemade Chicken Tortilla Soup contains about 14 grams of net carbs. However, our Keto Chicken Tortilla soup contains just 8.4 grams of net carbs per serving.
Is there sugar in chicken tortilla soup?
There are naturally occurring sugars from the corn and beans in the chicken tortilla soup.
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Serves
6 persons
Ingredients
- 1/2 pound Chicken Breasts
- 5 cups Chicken Bone Broth
- 1 tablespoon Olive Oil
- 1 Onion, diced
- 3 cloves Garlic, minced
- 4 ounces Canned Green Chilies
- 1 Jalapeño, diced
- 3 Roma Tomatoes, diced
- 1 teaspoon Oregano
- 1 tablespoon Cumin
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon Chipotle Powder
- 1/4 cup Tomato Paste
- 1 teaspoon Salt
- 1/4 teaspoon Pepper
- Juice of 1 Lime
- 1 Avocado, diced
- Cilantro for garnish (Optional)
- Queso Fresco, crumbled for garnish (Optional)
- Low-carb Tortilla Strips for garnish (Optional)
Instructions
Add chicken and 4 cups of chicken bone broth in a large soup pot. Simmer for 15 minutes until chicken is tender. Remove the chicken from the chicken bone broth.
In a skillet, add the olive oil on medium heat. Add onions and garlic once the olive oil is hot. Sauté for about 5 minutes.
Add sautéed onions, garlic, green chilies, jalapeños, Roma tomatoes, oregano, cumin, smoked paprika, chipotle powder, tomato paste, salt, and pepper to the bone broth.
Simmer on low heat for 10 minutes.
Using two forks or a meat shredder, shred chicken breasts.
Transfer shredded chicken to the broth, adding lime juice. Simmer for 15 minutes.
Using a soup ladle, divide the soup into bowls. Top with avocado, cilantro, Queso fresco, and low-carb tortilla strips.
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