Description
A low-carb twist on the Tex-Mex classic — this keto chicken tortilla soup is creamy, spicy, and satisfying without the carbs. Perfect for those following a ketogenic or gluten-free diet, this hearty soup combines shredded chicken, flavorful spices, and creamy cheese for a comforting meal with a spicy kick.
Ingredients
Base 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
Finishing Ingredients
- ½ cup heavy cream
- ½ cup shredded cheddar or Monterey Jack cheese
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the chopped bell pepper and minced jalapeño, and sauté for 2 to 3 minutes until they soften and release their flavors.
- Add Liquids and Spices: Pour in the diced tomatoes (with juice) and chicken broth. Stir in the cumin and chili powder to infuse the soup with warm, smoky flavors.
- Simmer Soup: Add the cooked shredded chicken to the pot and bring the mixture to a simmer. Let it cook for about 10 minutes, allowing all the ingredients to meld together beautifully.
- Incorporate Cream and Cheese: Lower the heat and stir in the heavy cream and shredded cheese until fully melted and the soup becomes creamy and rich.
- Serve and Garnish: Ladle the soup into bowls and optionally top with diced avocado or crispy pork rinds to add crunch and extra texture to the dish.
Notes
- Top with avocado or pork rinds for added crunch and flavor.
- Use rotisserie chicken as a convenient shortcut for shredded chicken.
- This soup is perfect for meal prep and reheats well for leftovers.
- Adjust the amount of jalapeño to your preferred spice level.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Tex-Mex
