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Keto Chicken Tortilla Soup – Cozy, Flavorful, and Low-Carb

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Olive oil or avocado oil: 2 tablespoons for sautéing.
  • Onion: 1 small, finely diced.
  • Garlic: 3–4 cloves, minced.
  • Jalapeño: 1, seeded and minced (optional for heat).
  • Bell pepper: 1 small, diced (any color).
  • Chicken: 3 cups cooked and shredded (rotisserie works great).
  • Chicken broth: 6 cups, low-sodium.
  • Diced tomatoes: 1 can (14.5 oz), no sugar added.
  • Tomato paste: 1 tablespoon, for richness.
  • Ground cumin: 1½ teaspoons.
  • Chili powder: 1 teaspoon.
  • Smoked paprika: ½ teaspoon.
  • Oregano: 1 teaspoon, preferably Mexican oregano.
  • Salt and black pepper: To taste.
  • Lime: Juice of 1, plus wedges for serving.
  • Fresh cilantro: ¼ cup chopped, plus extra for garnish.
  • Avocado: 1–2, sliced or diced for topping.
  • Keto tortilla “strips”: Choose one: Low-carb tortillas, sliced and baked until crisp, or
  • Cheese crisps, crushed into “strips.”
  • Optional toppings: Sour cream, shredded cheddar or Monterey Jack, sliced radishes, extra jalapeño.

Method
 

  1. Sauté the aromatics: Heat oil in a large pot over medium heat. Add onion, bell pepper, and jalapeño. Cook 4–5 minutes until softened and fragrant. Stir in garlic and cook 30 seconds more.
  2. Bloom the spices: Add cumin, chili powder, smoked paprika, and oregano. Stir for 30–60 seconds to bring out the flavors.
  3. Build the broth: Add tomato paste and stir. Pour in chicken broth and diced tomatoes. Bring to a gentle boil, then reduce to a simmer.
  4. Add chicken: Stir in shredded chicken. Simmer 10–15 minutes to meld flavors. Taste and season with salt and pepper.
  5. Finish with freshness: Stir in lime juice and cilantro. Adjust lime and salt until the flavors pop.
  6. Make the “tortilla” strips: While the soup simmers, slice low-carb tortillas into thin strips, brush with oil, sprinkle with salt, and bake at 375°F (190°C) for 5–8 minutes until crisp; or crush cheese crisps into strip-like pieces.
  7. Serve: Ladle soup into bowls. Top with avocado, “tortilla” strips, cilantro, and any optional toppings.