Keto Chicken Tortilla Soup

This Keto Chicken Tortilla Soup is packed with shredded chicken, tomatoes, avocados, and served with keto tortillas to complete the dish.

While I love ordering chicken tortilla soup at any Mexican or southwestern restaurant, I know that none of them are keto friendly. This chicken tortilla soup is as close to the version I love, without the extra carbs.

>> Looking for more great soup recipes? You might like Low Carb Sausage & Mushroom Soup or Low Carb Bacon Cheeseburger Soup.

Generally, masa (corn flour) is added to tortilla soup to give it that delicious corn flavor and thickness. Unfortunately, masa isn’t keto approved. So making keto chicken tortilla soup requires some adjustments.

In this recipe, I’ve left out the masa, but I’ve added keto tortillas, which give the soup a similar texture and satisfies that tortilla soup craving, without adding flour to the soup.

How to Make Keto Chicken Tortilla Soup

This is an easy soup to make and doesn’t require hours of cooking. If you want to stew the soup for longer to develop flavors, you certainly can, but it’s not necessary.

If you haven’t already cooked the chicken, start out by simmering 2 chicken breasts in a medium pot for 25 minutes, or until cooked through. Once cooled, shred the meat and set it aside.

Step One

Heat the olive oil in a soup pot over medium heat. Add the chopped onions and saute for 5 minutes. Add the garlic and saute for another minute. Be sure the heat isn’t high enough to burn the garlic.

Step Two

To the pot, add the tomatoes, chicken broth, shredded chicken, cilantro, and all of the spices. Stir to combine. Simmer the soup over medium heat for at least 10 minutes. You can simmer it for up to 2 hours to develop more flavor, if you want.

Step Three

Make the tortillas. Here is our full guide on how to make keto tortillas. It takes about 30 minutes from start to finish. This can be reduced to 20 minutes if you don’t rest the dough in the refrigerator, which is recommended, but not required.

Cook the tortillas until crispy, like tortilla chips. You can then cut each tortilla into chips to serve with the soup.

Step Four

Serve the soup with a tortilla, fresh avocado and chopped jalapenos, if you want to add some heat.

Garnish with avocado and jalapenos, if desired.

Can I Freeze Chicken Tortilla Soup?

Yes, this soup can be frozen. It makes a great meal prep soup because of how well it reheats after being frozen. So you can make a large batch and divide it into servings to put in the freezer.

To reheat, just add the soup to a pot and cook over medium heat. You can also reheat in the microwave.

How Many Carbs Are In This Soup?

This version of chicken tortilla soup has 5 net grams of carbs per serving. There are carbs in the tomatoes, onions, avocado and the tortillas. With those ingredients come quite a few grams of fiber, so while the total carb count is higher, the net grams remains relatively low.

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Chicken Tortilla Soup

This Keto Chicken Tortilla Soup is packed with shredded chicken, tomatoes, avocados, and served with keto tortillas to complete the dish.

4.86 from 14 votes

Print Rate

Course: Soup

Cuisine: American

Keyword: Chicken

Prep Time: 10 mins

Cook Time: 15 mins

Total Time: 25 mins

Servings: 4 Servings

Calories: 335kcal

Author: Laura

Ingredients

For the Soup

• 1 tbsp olive oil
• 2 tbsp chopped onion
• 1 clove garlic
• 8 oz canned chopped tomatoes
• 3 cups chicken broth
• 6 oz shredded cooked chicken breast
• 1 tbsp chopped cilantro
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp paprika
• 1/4 tsp chipotle powder
• 1 avocado chopped
• Chopped jalapeno pepper

For the tortillas

• 2/3 cup almond flour
• 1 1/2 tsp xanthan gum
• 1 tsp baking powder
• 1/8 tsp garlic powder
• 1/8 tsp salt
• 1 tsp apple cider vinegar
• 1 egg, lightly beaten

Instructions

• Heat the olive oil in a soup pot over medium heat. Add the chopped onions and saute for 5 minutes. Add the garlic and saute for 1 minute.
• Add the tomatoes, chicken broth, shredded chicken, cilantro, and spices. Stir to combine. Simmer over medium heat for 10 minutes.
• Meanwhile, mix the tortilla ingredients in a food processor until a dough forms. Wrap in plastic wrap and refrigerate for 10 minutes. Cut the dough into 4 balls. Flatten with a tortilla press, or roll flat between two pieces of parchment paper. Cut into tortilla chip shape. Lightly oil a skillet and place it over medium heat. When hot, add the tortilla. Cook for 5 minutes per side, until crispy.
• Serve the soup with tortilla chips, avocado and jalapenos, if desired.

Nutrition

Calories: 335kcal | Carbohydrates: 12g | Protein: 19g | Fat: 25g | Saturated Fat: 3g | Cholesterol: 73mg | Sodium: 1016mg | Potassium: 636mg | Fiber: 7g | Vitamin A: 685IU | Vitamin C: 23mg | Calcium: 157mg | Iron: 3mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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Laura

Laura is an avid home cook and recipe creator. She shares her favorite low-carb recipes here that are both easy to make and full of flavor, so you don’t even miss the carbs.