Keto Chicken Tortilla Soup (Low-Carb Recipe)

This keto chicken tortilla soup recipe has all the qualities to become the easiest (and dare-I-say favorite!) meal in your dinner rotation. It has tender shreds of chicken in a broth swimming with tomatoes, bell peppers and onions, seasoned with cumin and chili powder and alllll the special things that create that yummy, southwestern flavor. Top off a bowl with crispy fried low-carb tortilla strips and whatever taco toppings your heart desires.

This low-carb chicken tortilla soup has the same bold, Mexican flavors that you would expect from a traditional tortilla soup, but with much fewer net carbs.

It's a healthier, blood sugar friendly version you can make any night of the week!

I'm a year-round soup person- it doesn't matter what the temperature is outside, I will happily take a cozy, comforting bowl of soup if one is available.

(Some of my favorite low-carb soups: keto mushroom soup, low-carb cauliflower soup with roasted garlic and this cabbage and sausage soup with roasted vegetables).

What I love about this low-carb chicken tortilla soup recipe is that it has fresh, zesty and spicy notes, which are always "in season," even if you typically don't partake in soup year-round.

It's meaty. It has the best flavor. It's soooo good. And most of all, this is a delicious soup that is incredibly quick and simple to throw together.

all about keto chicken tortilla soup

My keto-friendly version doesn't deviate too much from a traditional chicken tortilla soup recipe, but it does lack a few ingredients that the classic soup would normally have.

To make it low-carb, skip the black beans and the corn and swap the corn tortillas for low carb tortillas. 

You can omit the crispy tortilla strips entirely if you'd prefer to enjoy low-carb chicken tortilla soup without the tortilla (but it's so good with a little crunch!).

Here's why this keto chicken tortilla soup recipe works: 

• it's intensely flavorful and easy to modify to suit your own taste (increase or decrease the amount of spice to your preference)
• the soup is low-carb diet and ketogenic diet friendly, and naturally gluten-free
• it's an easy way to meal prep! You'll actually get extra flavor after day 1, and you can even make a double batch and store some in the freezer for quick meals later on.
• it requires a straightforward cooking process that takes just 30 minutes. 

ingredients for keto chicken tortilla soup

Here's a look at the main ingredients you'll need:

• Aromatics: Yellow onion or white onion, diced red bell pepper, garlic cloves, canned tomatoes, and green chilis create a flavorful base for the soup.   
• Chicken: Since we're not adding other fillers like beans or corn, we're upping the amount of chicken to create an even heartier, protein-packed meal. Use boneless and skinless chicken thighs or chicken breasts.
• Broth: Chicken broth is main liquid in this soup but if you'd like to add even more protein and nutrients, opt for chicken bone broth.  
• Seasonings and spices: Ground cumin, chili powder, salt, black pepper, dried oregano, and chipotle powder (optional) create a delicious, Mexican-inspired flavor profile.
• Low-carb or keto tortillas: I like to use Siete almond flour tortillas for a gluten-free/grain-free option, but you can use any low-carb or keto tortilla you like.   
• Toppings: You can get creative here and load up this amazing soup with any of your favorite taco toppings! I like sour cream, avocado slices, fresh cilantro, grated cheese, red pepper flakes for extra heat, and a squeeze of juice from lime wedges.  

how to make keto chicken tortilla soup

This is an easy keto chicken tortilla soup recipe that is low-effort and perfect for any sort of dinner-in-a-flash situation.

Here's a quick summary but be sure to check out the full recipe card at the bottom of the page for all of the details.

1. Sauté the onions, garlic, bell pepper. In a large pot on the stovetop, heat the avocado or olive oil over medium and add the onions and bell pepper. Sauté about 5 minutes or until they soften. Add the minced garlic and seasonings and cook another 30 seconds.
2. Combine the ingredients. Add in the cans of diced tomatoes, green chiles, and chicken broth. Bring the mixture to a boil then add in the whole raw chicken pieces. Reduce the heat to low-medium and simmer the soup for 20 minutes.
3. Fry the tortilla strips. While the soup simmers, heat two tablespoons of avocado oil in a small frying pan. Fry the tortilla strips until golden brown- about 3-4 minutes over medium heat-- flip them halfway. Remove and allow them to cool on a paper towel-lined plate.
4. Shred the chicken. After the soup has simmered, remove the cooked chicken pieces from the pot. Cool on a plate for a few minutes, then use two forks to pull the meat apart, shredding the chicken. Return the chicken to the pot and stir.
5. Serve. Turn off the heat and add the lime juice. Ladle into bowls. Serve with a small handful of fried tortilla strips and your toppings of choice.

keto tortilla soup recipe notes

• For a really easy soup, use pre-cooked shredded chicken (for instance leftover rotisserie chicken works great for this). You can reduce the cook time to about 10 minutes and add the shredded chicken in at the very end.
• Save the tortilla strips as a topping- don't stir them into the soup or they will get soggy and break apart after a while.
• Adjust the spice level to your preference. If your spiciness tolerance is low, I recommend omitting the chipotle powder. However, the heat level will vary based on the toppings used. I serve this soup to my kids and stir in a little sour cream to make it less spicy.
• Skinless chicken breasts can be substituted for chicken thighs, but I prefer thighs because they are more flavorful and tender (and more affordable).

soup variations 

• Stir in some fresh or frozen cauliflower rice for a little extra veg and added heft. 
• Add 4-8 ounces of full-fat cream cheese to the pot to create a creamy chicken tortilla soup. 

a slow cooker recipe

You can easily make this in the slow cooker or Crockpot (or an Instant Pot with a slow cooker setting).

Add all of the soup ingredients to a slow cooker, place the lid on and cook on Low heat for about 6 hours.

Shred the chicken and return it to the pot. Cook for another 30 minutes. You'll prepare the crispy tortilla strips the same exact way and save them for topping the soup once it's done. 

storage

Store leftover low carb chicken tortilla soup in an airtight container in the refrigerator for up to five days.

Reheat in the microwave or on the stovetop. To freeze, add cooled soup to a freezer bag or freezer-safe container. Store in the freezer for up to 2 months and defrost overnight in the refrigerator.

This is such a great recipe and I know it'll come through for you time and time again! It's a healthier version of chicken tortilla soup that the whole family will enjoy, and it's easy to adapt and make your own.

If you try this keto tortilla soup, let me know! Drop a comment below, leave a review, or tag me on Instagram (@stemandspoon). I love seeing what you're making!