Healthy Chicken Tortilla Soup
This light yet flavorful chicken tortilla soup features tender chicken, fire-roasted tomatoes, and bold Mexican spices. Ready in under an hour with just 5.5g net carbs and 147 calories per serving.
Ingredients
Soup Base
- 1 tbsp olive oil extra virgin preferred
- 2 garlic cloves minced fine
- 1/2 white onion medium, diced small
- 1/2 cup bell peppers mixed colors, diced
- 1/4 cup jalapeño seeded and diced
- 6 cups chicken broth reduced sodium
- 14.5 oz fire-roasted diced tomatoes with juices
- 1 lb chicken breast boneless, skinless
- 1 tsp sea salt adjust to taste
- 1/2 tsp black pepper freshly ground
- 1 tsp ground cumin
- 1/8 tsp chili powder adjust for heat
Toppings
- 1/2 recipe keto tortilla chips or store-bought
- 1/3 cup Monterey Jack cheese shredded
- 1 avocado medium, sliced
- 1/3 cup sour cream full-fat
- 1/4 cup fresh cilantro chopped
- 1 lime whole, cut into wedges
Instructions
- Heat olive oil in a Dutch oven over medium-high heat until shimmering, about 30 seconds. Add garlic, onions, and bell peppers. Sauté for 3-5 minutes, stirring frequently, until onions are translucent and peppers are softened.
- Add diced jalapeño, chicken broth, fire-roasted tomatoes with juices, and chicken breasts to the pot. Sprinkle in cumin, chili powder, salt, and pepper. Stir gently to combine.
- Bring to a rolling boil over high heat, then reduce to medium-low. Cover partially and simmer for 30 minutes until chicken is cooked through.
- Remove chicken breasts with tongs and place on a cutting board. Let cool for 1 minute, then shred using two forks. Return shredded chicken to the pot.
- Stir shredded chicken into the soup and simmer for 5 more minutes to allow flavors to meld.
- Ladle soup into bowls and top with shredded Monterey Jack cheese, avocado slices, sour cream, fresh cilantro, keto tortilla chips, and lime wedges. Serve immediately.
Notes
Storage: Store in airtight containers in the refrigerator for up to 5 days. Freeze (without toppings) for up to 3 months.
Slow Cooker: Sauté vegetables first for best flavor, then add all ingredients to slow cooker. Cook on low 5-6 hours or high 2.5-3 hours. Shred chicken in pot.
Instant Pot: Use Sauté function for vegetables, add remaining ingredients, pressure cook on high for 10 minutes, quick release, then shred chicken.
Make it creamier: Add cream cheese or heavy cream during the final minutes of cooking.
Spice adjustments: Remove jalapeño seeds for mild heat. Add extra jalapeños or cayenne pepper for more kick.