Keto Chicken Tortilla Soup tastes just as amazing as traditional tortilla soup, but with less carbs. This soup is made with chicken, vegetables and spices, then topped with low carb tortilla strips that take just minutes to make. It’s sure to be one of your new favorite soups to warm up with this season.
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Don’t you just love soup season? With so many amazing low carb, homemade soup recipes out there, there is no reason to miss out on one of fall and winters most wonderful comfort foods.
This keto version of Chicken Tortilla Soup uses a combination of chicken, vegetables and spices to season the broth, while low carb baked tortilla strips bring the crunch that this soup is notorious for.
Looking for more low carb Mexican recipes? Definitely check out these Keto Chicken Enchiladas!
Why This Recipe Works
This is a quick and easy recipe to make. It takes only 30 minutes to make and uses mostly pantry staples. The only ingredient that is a bit “different” is the use of low carb tortillas for the topping.
The soup has a mild, authentic flavor. It is a very family and kid -friendly recipe, but can easily be modified to make it more spicy. Simply add a minced jalapeño or chipotle pepper or a pinch of cayenne.
It is great for low carb diets and keto friendly. Omitting black beans and corn and the use of low carb tortillas keep this recipe at only 11 grams of net carbs per serving.
How To Make Chicken Tortilla Soup
Ingredients
- For the low carb tortilla, I recommend Mission brand. La Tortilla Factory and Aldi have pretty good low carb tortillas, as well.
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
If you are not using leftover or rotisserie chicken, you will need to cook the chicken first. You can roast it in the oven, cook it in an Instant Pot, or even boil it.
Chef’s Tip: I highly recommend using an Instant Pot, if you have one, for chicken that is super easy to shred.
Shred the chicken with two forks, or place it in a mixing bowl and use a hand held mixer to quickly and easily shred it.
Preheat oven to 350°F.
Create!
Brush both sides of tortillas with olive oil.
Cut tortillas into thin strips (a pizza cutter works great for this) and spread out onto a baking sheet.
Sprinkle with salt and bake, tossing once or twice, for 5-7 minutes or until crispy and just starting to lightly brown. Let cool while you prepare the soup.
Heat olive oil in a stock pot or Dutch oven over medium heat.
Add the onion and garlic and cook until it starts to soften, about 2-3 minutes.
Chef’s Tip: if you want a spicier soup, add a finely diced jalapeño or chipotle pepper during this step.
Stir in the chili powder, cumin and smoked paprika and cook another 1-2 minutes, stirring often.
Pour in the diced tomatoes, green chiles and chicken stock, then add the chicken.
Raise the heat to boil, then simmer 7-10 minutes.
Taste and season with salt and pepper, as needed.
Chef’s Tip: if you are cooking for a multi-diet household, you can divide the soup and add canned corn and black beans to the portion of the soup that does not need to be low carb. This will give you more of a classic chicken tortilla soup.
Present!
Serve topped with tortilla strips and any other toppings that you like. Popular toppings for Chicken Tortilla Soup include:
- Monterey Jack cheese
- Queso fresca
- Fresh cilantro
- Lime wedges
- Avocado
- Sour Cream
Tips and Techniques
- If you’re not using leftover or rotisserie chicken, you can roast your chicken in the oven, cook it in the Instant Pot or even boil it.
- Easily shred the chicken by placing it in a mixing bowl and using a hand held mixer to break it up.
- If a spicy tortilla soup is desired, add a finely chopped jalapeño pepper or chipotle pepper with the onions and garlic.
- If you are a multi-diet household, you can divide the soup near the end of cooking and add canned corn and black beans to the portion of the soup that does not need to be low carb. This will give you more of a classic chicken tortilla soup.
- Store leftovers in an airtight container in the refrigerator. Use within 3-4 days.
FAQ’s
Can You Freeze Chicken Tortilla Soup?
You can freeze Chicken Tortilla Soup without the tortilla strips. Transfer cooled soup to freezer bags or air-tight containers and freeze. Thaw in the refrigerator before reheating. It’s best if used within 4-6 months but will last longer than that.
What Goes Good With Chicken Tortilla Soup?
This soup is pretty hearty on its own and can definitely be served as a main dish. You can also serve a smaller amount of soup and pair it with a salad, quesadillas, sandwiches or any main Mexican dish.
More Keto Soup Recipes
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If you try this recipe, I would really appreciate it if you would please leave a comment and star rating. Thanks!
Chicken Tortilla Soup
Ingredients
Low Carb Tortilla Strips
- 1 low carb flour tortilla
- 1 teaspoon extra virgin olive oil
- 1/4 teaspoon salt
Chicken Tortilla Soup
- 1 tablespoon extra virgin olive oil
- 1 small onion (finely diced)
- 4 cloves garlic (minced)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 4 cups chicken stock (I use unsalted)
- 1 14.5 oz can fire roasted tomatoes
- 1 4 ounce can diced green chiles
- 1 pound chicken (cooked and shredded)
- salt (to taste)
- pepper (to taste)
Optional Toppings
- sour cream
- fresh cilantro
- lime wedges
- avocado
- Monterey Jack cheese (or queso fresco)
Instructions
Low Carb Tortilla Strips
- Preheat oven to 350°F.
- Brush both sides of tortillas with olive oil.
- Cut tortillas into thin strips (a pizza cutter works great for this) and spread out onto a baking sheet.
- Sprinkle with salt and bake, tossing once or twice, for 5-7 minutes or until crispy and just starting to lightly brown.
Chicken Tortilla Soup
- Heat olive oil in a stock pot or Dutch oven over medium heat.
- Add the onion and garlic and cook until it starts to soften, about 2-3 minutes.
- Stir in the chili powder, cumin and paprika and cook another 1-2 minutes, stirring often.
- Pour in the diced tomatoes, green chiles and chicken stock, then add the chicken.
- Raise the heat to boil, then simmer 7-10 minutes.
- Taste and season with salt and pepper, as needed.
- Serve topped with tortilla strips and any of the optional toppings listed above that you like.
Notes
Tips and Techniques
- If you're not using leftover or rotisserie chicken, you can roast your chicken in the oven, cook it in the Instant Pot or even boil it.
- Easily shred the chicken by placing it in a mixing bowl and using a hand held mixer to break it up.
- If a spicy tortilla soup is desired, add a finely chopped jalapeño pepper or chipotle pepper with the onions and garlic.
- Store leftovers in an airtight container in the refrigerator. Use within 3-4 days.
Andrea Metlika says
A quick, easy, keto with authentic Mexican flavors sounds right up my alley. Can’t wait to taste this.
Vicky says
I’m all about soup right now! This looks like a soup I would get at a restaurant but I can fix it at home! Love that!
Jamie says
The spices in here are amazing! I love how I can enjoy this hearty soup and still be satisfied! Delicious.
Priya Lakshminarayan says
Sounds like a perfect weeknight meal! So hearty and delicious
Irina says
I made this tortilla soup for our lunch today, and it turned out perfect! The taste is just delicious. I will surely be making it again.