Name: Keto Chicken Tortilla Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Tex-Mex
Ingredients: 2 tbsp olive oil; 1 lb cooked shredded chicken; 1 bell pepper, chopped; 1 jalapeño, minced; 1 (14 oz) can diced tomatoes; 4 cups chicken broth; 1 tsp cumin; ½ tsp chili powder; ½ cup heavy cream; ½ cup shredded cheddar or Monterey Jack cheese

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If you love bold, comforting flavors without the extra carbs, this Keto Chicken Tortilla Soup Recipe is about to become your new go-to meal. It’s a delightful low-carb twist on the classic Tex-Mex soup that combines creamy, spicy, and savory notes all in one satisfying bowl. You get tender shredded chicken, fragrant spices, and a velvety cheese-cream base that warms you right up without any guilt. Whether you’re on a keto journey or just craving a hearty dish that won’t weigh you down, this soup delivers on taste, texture, and simplicity.

Ingredients You’ll Need

The image shows ingredients neatly arranged on a white marbled surface. There are two pieces of raw chicken in a clear glass bowl at the bottom left. To the right, two Roma tomatoes, a whole lime, a whole yellow onion, a bulb of garlic, and a green jalapeño pepper are laid out in a row. Above these, a bunch of fresh green cilantro with leafy stems is placed. Around the middle right area, there are five small white square dishes, each holding different spices in red, brown, black, and yellow colors. Below the vegetables, there are two open cans, one filled with red tomato sauce and the other with green diced chilies. The overall setup is bright and clean, ready for cooking. Photo taken with an iphone --ar 4:5 --v 7

Gathering simple, accessible ingredients is key to this recipe’s charm. Each element has a special role, building layers of flavor and adding just the right color and texture. From the tender chicken to the creamy cheese, it all comes together like a little culinary party in your pot.

Olive oil (2 tbsp): The perfect base for sautéing that brings richness and helps mellow the spices.
Cooked shredded chicken (1 lb): Using pre-cooked chicken, like rotisserie, saves time and keeps the soup hearty.
Bell pepper, chopped (1): Adds a sweet crunch and vibrant color to brighten the soup.
Jalapeño, minced (1): Brings a gentle heat that wakes up every spoonful without overwhelming.
Diced tomatoes (1 can, 14 oz): Provides a tangy base and a touch of natural sweetness.
Chicken broth (4 cups): The comforting liquid that ties all ingredients together with deep savory notes.
Cumin (1 tsp): Introduces earthiness and a warm, smoky undertone classic to Tex-Mex cuisine.
Chili powder (½ tsp): Adds mild heat and complexity to elevate the soup’s spice profile.
Heavy cream (½ cup): Makes the soup irresistibly creamy and satisfying without the carbs.
Shredded cheddar or Monterey Jack (½ cup): Melted cheese adds gooey richness and a luscious texture.

How to Make Keto Chicken Tortilla Soup Recipe

Step 1: Sauté the Peppers

Start by heating the olive oil in a pot over medium heat. Toss in the chopped bell pepper and minced jalapeño and sauté for about 2 to 3 minutes, just until they soften and release their aroma. This step is important because it builds an inviting base, blending sweet and spicy flavors before we add the liquids.

Step 2: Combine Main Ingredients

Next, pour in the can of diced tomatoes along with the chicken broth. Stir in the shredded chicken, cumin, and chili powder. These spices are the heart of the soup, balancing warmth and earthiness. Bring everything to a gentle simmer and let it cook for 10 minutes, letting those flavors mingle and develop fully.

Step 3: Make It Creamy

After simmering, reduce heat and stir in the heavy cream. Then sprinkle in the shredded cheese and keep stirring until the cheese melts completely into a velvety, cheesy sauce that gives the soup an indulgent texture. This creamy finish is what turns the soup from delicious to simply irresistible.

How to Serve Keto Chicken Tortilla Soup Recipe

A white bowl filled with a rich, dark brown soup with visible chunks of meat and slices of green herbs floating on top. Layered in the soup are thin, pale yellow strips of tortilla, slightly soft and soaking in the broth. A silver spoon rests inside the bowl, angled outwards, and in the background, a lime wedge sits on the white marbled surface. The overall look is warm, hearty, and fresh. photo taken with an iphone --ar 4:5 --v 7

Garnishes

The best part about this soup is piling on the toppings. Avocado slices add buttery freshness and creaminess, while crispy pork rinds bring that iconic tortilla chip crunch without any carbs. A sprinkle of fresh cilantro or a squeeze of lime can lift the flavors even further, making each bowl a customized masterpiece.

Side Dishes

This soup works beautifully as a complete meal, but if you want to round it out, serving with a simple side salad or roasted low-carb vegetables makes for a perfect dinner combo. Cauliflower rice or a keto-friendly cornbread substitute can also complement the Tex-Mex vibes without breaking your keto commitment.

Creative Ways to Present

For a fun twist, serve it in small mason jars for a festive party appetizer or ladle it over a bed of shredded lettuce for a taco-inspired salad bowl. You can even drizzle a little sour cream or hot sauce on top for extra flavor layers. This soup is versatile enough to shine in all sorts of serving styles.

Make Ahead and Storage

Storing Leftovers

This soup keeps wonderfully in the refrigerator for up to 3 days when stored in an airtight container. Flavors often deepen overnight, making leftovers just as delicious, if not better, than the first serving.

Freezing

Want to save some for later? This keto chicken tortilla soup freezes well for up to 2 months. Just be sure to cool it completely before transferring to a freezer-safe container. When ready to eat, thaw in the fridge overnight to maintain the best texture.

Reheating

Reheat gently on the stovetop over low to medium heat, stirring occasionally to prevent the dairy from separating. Adding a splash of chicken broth can help loosen the soup if it thickens too much during storage. Microwave reheating works too, just cover the bowl and heat in short intervals while stirring.

FAQs

Can I use fresh chicken instead of pre-cooked?

Absolutely! If you prefer, cook and shred raw chicken breast or thighs before adding to the soup. Just brown the chicken first and then cook through before shredding to keep the texture tender and flavorful.

Is this soup spicy?

The heat level is moderate thanks to the jalapeño and chili powder, but you can adjust to your preference. For a milder version, reduce or omit the jalapeño. For more kick, add extra jalapeño or sprinkle with cayenne pepper.

Can I substitute the heavy cream with something else?

Heavy cream is key for the rich, creamy texture in this recipe, but you can substitute with full-fat coconut milk for a dairy-free twist. Just note the flavor will be slightly different, leaning toward a subtle coconut undertone.

Are there any low-carb toppings besides avocado and pork rinds?

Definitely. Consider chopped green onions, shredded cheese, fresh cilantro, or a dollop of sour cream. These all keep the soup keto-friendly while adding layers of flavor and texture.

How can I make the soup thicker?

To thicken the soup, let it simmer uncovered for a few extra minutes to reduce the liquid. You can also add a tablespoon or two of cream cheese or blend a small portion of the soup and stir it back in for a creamier consistency.

Final Thoughts

There’s something truly comforting about a warm bowl of noodle-free, packed-with-flavor soup that fits perfectly into your keto lifestyle. This Keto Chicken Tortilla Soup Recipe is exactly that kind of dish – easy to make, delicious, and satisfying in every bite. I’m sure once you try it, you’ll want to make it again and again for cozy dinners or whipping up something special on busy nights. Give it a go, and your taste buds will thank you!

Chef MARTHA

Keto Chicken Tortilla Soup Recipe

Ingredients You’ll Need