Description
This Keto Chicken Tortilla Soup is a comforting, low-carb twist on a classic Mexican-inspired favorite. By blending fire-roasted tomatoes, succulent chicken, and a velvety cream cheese base, this soup achieves a luxurious texture without the need for grains or starches. Perfect for a busy weeknight, this wholesome dish offers a rich, zesty flavor profile that satisfies the soul while keeping your macros in check. It is a peaceful, nourishing meal that proves healthy eating can feel truly indulgent.
Ingredients
2 tablespoons avocado oil
1/2 large white onion, finely chopped
4 cloves garlic, minced
2 fresh jalapeños, finely diced (seeds removed for less heat)
28 ounces fire-roasted diced tomatoes
4 cups chicken bone broth
2 cups cooked shredded chicken breast
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
4 ounces cream cheese, softened
1/4 cup fresh cilantro, chopped
1 tablespoon fresh lime juice
Salt and pepper to taste
Instructions
Heat the avocado oil in a large pot over medium heat.
Add the onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and jalapeños, cooking for another minute until fragrant.
Add the fire-roasted tomatoes, chicken broth, cumin, chili powder, and smoked paprika.
Bring the mixture to a gentle simmer for 15 minutes to allow the flavors to meld.
Stir in the shredded chicken and the softened cream cheese, whisking until the soup is smooth and creamy.
Remove from heat and stir in the fresh lime juice and chopped cilantro.
Season with salt and pepper to taste before serving.
Notes
For extra crunch, garnish with sliced radishes or crushed pumpkin seeds since traditional tortilla strips are excluded. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 310
- Sugar: 4g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 8g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 85mg