Keto Chicken Tortilla Soup
A comforting and hearty keto chicken tortilla soup loaded with flavor, creaminess, and low on carbs—perfect for a cozy dinner.
Ingredients
For the soup base
- 2 tablespoons neutral oil Avocado oil recommended
- 0.5 medium white onion, diced About half of a medium onion
- 2 teaspoons minced garlic
- 2 jalapeños, finely diced
- 6 cups low-sodium chicken broth Use low-sodium for a healthier version
- 1 teaspoon ground cumin
- 1 14.5-ounce can fire-roasted diced tomatoes Essential for flavor
- 8 ounces full-fat cream cheese, softened Softened for easier incorporation
- 1 pound boneless, skinless chicken breasts
- 2 limes, juiced Fresh lime juice recommended
- 1.5-2 teaspoons salt Adjust based on broth's saltiness
- Freshly ground black pepper to taste
- 1 cup cilantro leaves, roughly chopped For added flavor
- 1 large avocado, sliced (optional) Optional topping
- Shredded Monterey cheese (optional) Optional topping
Instructions
Preparation
- Heat the avocado oil in a large pot over medium-high heat.
- Add the diced onion and cook until soft and translucent.
- Add minced garlic and diced jalapeños, cooking for one more minute until fragrant.
Cooking the Soup
- Pour in the chicken broth, ground cumin, and fire-roasted tomatoes; stir and bring to a boil.
- Reduce heat and let it simmer; add uncooked chicken breasts.
- Cook for 20-25 minutes until chicken is fully cooked.
- Transfer cooked chicken to a bowl to cool.
Blending Ingredients
- Shred the cooled chicken using two forks.
- In a medium bowl, mix softened cream cheese with some hot soup to create a smooth mixture.
Final Assembly
- Pour the cream cheese mixture back into the pot.
- Stir in lime juice, salt, pepper, chopped cilantro, and shredded chicken.
Serving
- Ladle soup into bowls and add desired toppings such as avocado, shredded cheese, or jalapeños.
Notes
Store leftovers in an airtight container. Reheat without boiling to preserve creaminess. Customize with toppings for added flavor.