Low Carb Chicken Tortilla Soup

Low Carb Chicken Tortilla Soup: A Healthy and Delicious Keto Chicken Soup Recipe 🍲🐔✨

Low Carb Chicken Tortilla Soup: A Healthy and Delicious Keto Chicken Soup Recipe 🍲🐔✨

1. Introduction

Are you craving a hearty, flavorful soup that fits your low-carb lifestyle? Look no further than this Low Carb Chicken Tortilla Soup. This keto chicken soup offers all the comforting flavors of traditional tortilla soup, but with a healthy twist that keeps it light and suitable for keto chicken soup enthusiasts. Perfect for a quick dinner or meal prep, this healthy chicken tortilla soup combines tender chicken, vibrant vegetables, and zesty spices for a satisfying bowl of low carb soup.

2. Ingredients Needed for Your Low Carb Chicken Tortilla Soup

  • 2 lbs boneless, skinless chicken breasts or thighs
  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes
  • 4 cups chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1/2 teaspoon oregano
  • Salt and pepper, to taste
  • 1 cup cauliflower rice (for low carb consistency)
  • Fresh cilantro, chopped
  • Optional toppings: shredded cheese, sliced jalapenos, avocado slices, lime wedges

For a complete and flavorful experience, you might also want to explore more healthy soup recipes.

3. Step-by-Step Instructions for Making Low Carb Chicken Tortilla Soup

Prepare the Chicken

Start by seasoning the chicken with salt, pepper, and some cumin. In a large pot, heat the olive oil over medium heat. Add the chicken and cook until golden brown on both sides, about 5-7 minutes per side. Once cooked, remove from the pot and shred using two forks.

Sauté Vegetables

In the same pot, add diced onions and cook until translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant.

Create the Soup Base

Pour in the chicken broth and canned diced tomatoes, stirring well. Add chili powder, paprika, oregano, salt, and pepper. Bring the mixture to a simmer.

Add Chicken and Cauliflower Rice

Return the shredded chicken to the pot. Stir in cauliflower rice to keep the soup low carb while adding texture and flavor. Let everything simmer for another 10 minutes, allowing flavors to meld.

Finish and Garnish

Taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro, lime wedges, and your favorite toppings like cheese, jalapenos, or avocado slices.

4. Storage Tips for Your Low Carb Chicken Soup

This low carb chicken soup stores well in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm on the stovetop or in the microwave until bubbly. For longer storage, you can freeze individual portions for up to 2 months. Just ensure the soup cools completely before freezing to maintain its quality.

5. Serving Suggestions for Your Healthy Chicken Tortilla

Enjoy this keto chicken soup on its own or pair it with a crisp side salad for extra vegetables. For a more authentic Mexican flavor, add a squeeze of lime or shredded cheese right before serving. This soup is also excellent with a side of crunchy keto-friendly chips or a warm low carb tortilla.

6. Frequently Asked Questions about Low Carb Chicken Tortilla Soup

Can I make this soup dairy-free?

Absolutely! Omit cheese or replace it with dairy-free alternatives like shredded coconut or nutritional yeast.

Can I use cooked chicken instead of raw?

Yes, using cooked and shredded chicken speeds up the process. Add cooked chicken during the last 10 minutes of simmering to reheat thoroughly.

How long does it take to prepare this low carb chicken soup?

It takes about 30-40 minutes from start to finish, making it perfect for a quick, wholesome dinner.

Are there any suitable substitutions for cauliflower rice?

If you prefer, you can omit the cauliflower or replace it with shredded zucchini for a different texture and flavor.

7. Kitchen tools that you might need for this recipe

To make this low carb chicken tortilla soup, consider using the following tools:

Investing in quality kitchen tools not only makes the cooking process easier but also more enjoyable, helping you craft the perfect healthy chicken tortilla soup every time.

8. Related Recipes to Try

If you love this low carb chicken soup, check out other flavorful recipes such as:

9. Conclusion

This low carb chicken tortilla soup is a fantastic way to enjoy a wholesome, comforting meal without sacrificing your nutritional goals. With simple ingredients and easy steps, you can prepare a delicious keto chicken soup that satisfies your taste buds and keeps you on track. Whether you’re busy weeknights or weekend meal planning, this soup is a versatile addition to your healthy cooking repertoire.

Print
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A vibrant bowl of low carb chicken tortilla soup featuring shredded chicken, colorful bell peppers, diced tomatoes, and melted cheese, garnished with fresh cilantro on a rustic wooden table. The soup has a rich, golden broth with a slightly chunky texture, topped with crunchy tortilla strips and slices of lime, creating an inviting and appetizing presentation.

Low Carb Chicken Tortilla Soup

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A hearty, healthy, and flavorful low carb chicken tortilla soup with tender shredded chicken, fresh vegetables, and crispy tortilla strips in a savory broth.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 4 cups cooked shredded chicken
  • 4 cups chicken broth
  • 1 can diced tomatoes (14 oz)
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 1 cup shredded cheese (cheddar or Monterey Jack)
  • Fresh cilantro, chopped
  • Lime wedges
  • Low-carb tortilla strips, for topping

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion and garlic; sauté until translucent.
  2. Add diced bell peppers and cook for 3-4 minutes until slightly softened.
  3. Pour in chicken broth and diced tomatoes. Stir in cumin, chili powder, salt, and pepper.
  4. Add shredded chicken and bring the soup to a simmer. Cook for 15 minutes, allowing flavors to meld.
  5. Serve hot, garnished with shredded cheese, fresh cilantro, lime wedges, and crispy tortilla strips.

Notes

  • You can substitute cooked shredded turkey or beef for chicken.
  • For extra spice, add a dash of cayenne pepper or hot sauce.
  • Make ahead and store in the fridge for up to 3 days. Reheat and add fresh toppings before serving.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Low-Carb, Keto, Gluten-Free

Nutrition

  • Serving Size: 1 bowl
  • Calories: 320 Kcal
  • Sugar: 7g
  • Sodium: 800mg
  • Fat: 15g
  • Saturated Fat: 7g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 5g
  • Protein: 30g
  • Cholesterol: 85mg

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