This Keto Chicken Tortilla Soup is warm, bright, and satisfying. It has savory shredded chicken, tangy tomatoes, and smoky spices. The soup smells of cumin and garlic and feels silky with tender chicken and creamy avocado on top. If you enjoy easy chicken dishes, you might also like this Parmesan Cloud Chicken Bombs recipe: Parmesan Cloud Chicken Bombs.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
Approximate per serving:
- Calories per serving: 255 kcal
- Protein: 22 g
- Carbohydrates: 9 g
- Fat: 13 g
- Fiber: 4 g
- Sugar: 3 g
- Sodium: 875 mg
(Values are estimates based on the listed ingredients and typical portions.)
Why Make This Keto Chicken Tortilla Soup
This soup is low in carbs and high in protein, so it fits a keto plan while still feeling like comfort food. It cooks fast and uses simple pantry staples. You get warm broth, tender chicken, and bold spice in each spoonful. The avocado adds a creamy finish and bright lime lifts the whole bowl. It’s a weeknight winner and great for meal prep.
How to Make Keto Chicken Tortilla Soup
You’ll build flavor in a pot by softening vegetables, toasting spices, then simmering with chicken and tomatoes. Finish with avocado, cilantro, and lime for freshness. The steps are straightforward and forgiving, so you can adjust spice and salt to taste.
Ingredients:
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 can diced tomatoes (14.5 oz)
- 1 bell pepper, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1 avocado, diced
- Fresh cilantro, for garnish
- Lime wedges, for serving
- 1 tbsp oil (for sautéing) — optional, not listed above but used in directions
Directions:
Step 1: Preparation
Heat 1 tablespoon oil in a large pot over medium heat. Add the chopped onion and bell pepper. Cook, stirring occasionally, until the vegetables are soft and slightly translucent, about 5–7 minutes.
Step 2: Mixing
Stir in the minced garlic, 1 teaspoon cumin, and 1 teaspoon chili powder. Cook for about 1 minute until fragrant. This toasts the spices and brings out their aroma.
Step 3: Cooking
Add the shredded chicken, the can of diced tomatoes (with juices), and 4 cups chicken broth to the pot. Bring the soup to a gentle boil. Reduce heat and let it simmer uncovered for 20 minutes so the flavors blend.
Step 4: Finishing
Taste and season with salt and pepper. Ladle the soup into bowls and garnish with diced avocado, fresh cilantro, and lime wedges. Squeeze lime over each bowl before eating.
How to Serve Keto Chicken Tortilla Soup
Serve hot in deep bowls. Top with creamy avocado, bright cilantro, and a squeeze of lime. For a crunchy, keto-friendly garnish, add baked cheese crisps or toasted pepitas (pumpkin seeds). Pair with a crisp green salad or cauliflower rice for a fuller meal. This soup makes a cozy solo dinner or a casual family meal.
How to Store Keto Chicken Tortilla Soup
- Refrigerator: Cool to room temperature, then store in an airtight container for 3–4 days.
- Freezer: Freeze in freezer-safe containers for up to 3 months. Leave some headroom for expansion.
- Reheat: Thaw in the fridge overnight, then warm on the stove over medium heat until hot. Add a splash of water or broth if the soup has thickened. Reheat portions in the microwave for 2–3 minutes, stirring halfway.
Expert Tips for Perfect Keto Chicken Tortilla Soup
- Use rotisserie chicken to save time and add flavor.
- If you prefer a richer texture, stir in 2–4 oz cream cheese or 1/4 cup heavy cream near the end.
- For deeper flavor, simmer an extra 10 minutes.
- Control spice by adding chili powder gradually. Add a pinch of smoked paprika for a smoky note.
- To keep it keto, skip tortilla strips and use cheese crisps or roasted pepitas for crunch.
- If using raw chicken, brown and simmer until the chicken reaches 165°F (74°C) and shreds easily.
Delicious Variations
- Creamy Lime Chicken Soup: Stir in heavy cream and extra lime zest.
- Spicy Chipotle Version: Add 1 minced chipotle in adobo for heat and smokiness.
- Green Chili Twist: Use green chiles instead of diced tomatoes for a lower-carb option.
- Cheesy Keto “Tortilla” Soup: Top with shredded cheddar and baked cheese crisps.
- Lower Sodium: Use low-sodium broth and no-salt-added tomatoes, then season at the end.
Frequently Asked Questions
Q1: Is this soup truly keto-friendly?
A1: Yes. The main carbs come from tomatoes, onion, and bell pepper, and total carbs per serving are low (around 9 g). Avocado adds healthy fats. Keep crunchy toppings keto-friendly (cheese crisps or pepitas) to stay within keto macros.
Q2: Can I use raw chicken instead of cooked shredded chicken?
A2: Yes. If using raw chicken breasts or thighs, brown them first in the pot, then add broth and tomatoes and simmer 20–25 minutes until cooked through. Shred the chicken in the pot or remove, shred, and return to the soup.
Q3: How can I make the soup creamier without adding many carbs?
A3: Stir in 2–4 oz cream cheese or 1/4 cup heavy cream at the end. Alternatively, blend a small portion of the soup and return it to the pot to thicken naturally.
Q4: How do I reduce the sodium in this recipe?
A4: Use low-sodium or homemade chicken broth and no-salt-added canned tomatoes. Taste and add salt sparingly at the end. Fresh herbs and lime also boost flavor so you need less salt.
Q5: Can I meal prep this soup for the week?
A5: Yes. Store individual servings in airtight containers in the fridge for up to 4 days. For freezing, portion into meal-sized containers and freeze up to 3 months. Add avocado fresh when serving to keep it from browning.
Q6: What can I use instead of avocado for garnish?
A6: Use a dollop of sour cream, a sprinkle of shredded cheese, or chopped green onions. For crunch, add toasted pepitas or baked cheese crisps.
Conclusion
This Keto Chicken Tortilla Soup is fast, flavorful, and satisfying. It balances savory chicken, bright tomatoes, and warm spices with creamy avocado and zesty lime. It works well for weeknight dinners, meal prep, or a cozy weekend lunch. For another great keto chicken recipe and more ideas, see this detailed guide: Keto Chicken Tortilla Soup – Keto Cooking Wins. Give it a try — it’s simple to make and lovely to eat.
Print
Keto Chicken Tortilla Soup
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Keto
Description
A warm, bright, and satisfying soup featuring savory shredded chicken, tangy tomatoes, and smoky spices, topped with creamy avocado.
Ingredients
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 can diced tomatoes (14.5 oz)
- 1 bell pepper, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1 avocado, diced
- Fresh cilantro, for garnish
- Lime wedges, for serving
- 1 tbsp oil (for sautéing)
Instructions
- Heat 1 tablespoon oil in a large pot over medium heat. Add the chopped onion and bell pepper. Cook, stirring occasionally, until the vegetables are soft and slightly translucent, about 5–7 minutes.
- Stir in the minced garlic, 1 teaspoon cumin, and 1 teaspoon chili powder. Cook for about 1 minute until fragrant.
- Add the shredded chicken, the can of diced tomatoes (with juices), and 4 cups chicken broth to the pot. Bring the soup to a gentle boil. Reduce heat and let it simmer uncovered for 20 minutes.
- Taste and season with salt and pepper. Ladle the soup into bowls and garnish with diced avocado, fresh cilantro, and lime wedges.
Notes
For a richer texture, stir in 2–4 oz cream cheese or 1/4 cup heavy cream near the end. Use rotisserie chicken to save time.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 255
- Sugar: 3g
- Sodium: 875mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 60mg
