Keto Chicken Tortilla Soup is a delicious, low-carb adaptation of the classic Mexican dish, perfect for those following a ketogenic diet. This hearty soup combines tender chicken, flavorful broth, and a medley of vegetables including bell peppers, onions, and jalapeños. Seasoned with cumin, chili powder, and paprika, it delivers a warm, spicy kick balanced with fresh lime juice and cilantro.
Cutting board For chopping vegetables and chicken.
Sharp knife To cut ingredients efficiently.
Measuring cups and spoons To measure out spices and other ingredients.
Wooden spoon or spatula For stirring the soup.
Blender or Immersion Blender (Optional) To puree part of the soup for a smoother texture, if desired.
Ladle For serving the soup.
Ingredients
1lb (450 g)Chicken Breast or Thighs, diced
2Tablespoons Olive Oil or Avocado Oil
1medium onion, diced
2Bell Peppers, Diced (any color)
3Cloves Garlic, Minced
1Jalapeño, Sliced (optional, for extra heat)
1Teaspoon Cumin
1Teaspoon Chili powder
1Teaspoon Paprika
4Cups (950 ml) Chicken Broth
1Can (14.5 oz or 400 g) Diced Tomatoes (preferably no added sugar)
1TeaspoonSalt (adjust to taste)
1/2 Teaspoon Black Pepper (adjust to taste)
2TablespoonsFresh Lime Juice
1/4CupFresh Cilantro, Chopped
1 Avocado, Sliced (for garnish)
1/2 Cup Shredded Cheese (optional, for garnish)
Optional
Keto-friendly tortillas or tortilla alternatives, cut into strips and baked or fried for topping.
Instructions
Prepping the Ingredients
Dice the onions, bell peppers, and garlic.
Slice the jalapeño.
Cut the chicken into bite-sized pieces.
Prepare garnishes: slice avocado, chop cilantro, and grate cheese (if using).
Cooking the Chicken
Heat olive oil in a large pot.
Add chicken pieces, season with salt and pepper, and cook until browned.
Remove chicken and set aside.
Making the Soup Base
In the same pot, add more oil if needed and sauté onions, garlic, bell peppers, and jalapeño until softened.
Add spices (cumin, chili powder, paprika) and cook for another minute to release flavors.
Pour in chicken broth and diced tomatoes.
Combining Ingredients
Return the cooked chicken to the pot.
Bring to a boil, then reduce heat and let simmer for 20-30 minutes.
Final Touches
Adjust seasoning with salt, pepper, and lime juice to taste.
For a smoother texture, use a blender or immersion blender to puree part of the soup.
Notes
Here are some important notes for the Keto Chicken Tortilla Soup recipe:
Chicken Selection: Opt for skinless, boneless chicken breasts or thighs to keep the soup lean and keto-friendly.
Broth Choice: Use low-sodium chicken broth to control salt intake, especially since other ingredients like canned tomatoes may contain added sodium.
Tomatoes: Choose diced tomatoes without added sugar or seasonings to keep the soup low-carb.
Vegetables: Bell peppers, onions, and garlic add flavor and nutrients. Be mindful of portion sizes to stay within keto carb limits.
Spices: Use keto-friendly spices like cumin, chili powder, and paprika without added sugars or fillers.
Cooking Oil: Avocado oil or olive oil are excellent choices for sautéing vegetables and adding healthy fats.
Toppings: Avocado, cheese, cilantro, and lime are great toppings that enhance flavor without adding excessive carbs.
Carb Awareness: Avoid traditional tortilla strips or chips. Instead, consider using keto-friendly alternatives like cheese crisps or low-carb tortilla strips (if within your macros).
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed to maintain consistency.
Customization: Feel free to customize the soup to your taste preferences. Adjust spice levels, add more vegetables, or experiment with different toppings to suit your keto journey