Keto Chicken Tortilla Soup

This Keto Chicken Tortilla Soup is a creamy, low-carb dish perfect for those following the keto diet or anyone craving a hearty, flavorful soup. Made with boneless, skinless chicken breasts, fire-roasted tomatoes, and cream cheese, it’s a comforting bowl of deliciousness. The addition of jalapeños, cilantro, and a squeeze of lime brings bold, fresh flavors that will satisfy your taste buds. This soup is gluten-free, perfect for keto meal prep, and customizable with toppings like avocado, shredded Monterey cheese, and sour cream.

Ingredients:

• 2 tablespoons avocado oil (or other neutral oil)
• ½ medium white onion (diced; or 1 small onion, diced)
• 2 teaspoons minced garlic
• 2 jalapeños (finely diced, see Notes)
• 6 cups low-sodium chicken broth
• 1 teaspoon cumin
• 1 14.5-ounce can fire-roasted diced tomatoes
• 8 ounces full-fat cream cheese (softened, see Notes)
• 1 pound boneless, skinless chicken breasts (approximately 2-3 medium chicken breasts)
• 2 limes (juiced, plus wedges for garnish)
• 1 ½-2 teaspoons salt
• Freshly ground black pepper (to taste)
• 1 cup cilantro leaves (roughly chopped)
• 1 large avocado (optional, for topping; pitted, sliced)
• Shredded Monterey cheese (optional, for topping; see Notes)

Instructions:

1. Sauté the Aromatics: Heat avocado oil in a large pot over medium-high heat. Once hot, add diced onion and cook for 2 minutes, until softened. Add minced garlic and diced jalapeños, cooking for another minute.
2. Simmer the Soup: Add chicken broth, cumin, and fire-roasted diced tomatoes to the pot. Stir to combine and bring the mixture to a boil. Once boiling, reduce heat to a simmer and add the uncooked chicken breasts. Let the chicken cook for 20-25 minutes until fully cooked, being careful not to overcook. Transfer the chicken to a bowl or cutting board to rest.
3. Shred the Chicken: Once the chicken is cool enough to handle, shred it using your preferred method (see Notes). Set aside.
4. Incorporate Cream Cheese: Place softened cream cheese in a medium bowl. If not already softened, microwave the cream cheese for about 1 minute until soft but not hot. Ladle a bit of the hot soup over the cream cheese and whisk vigorously until smooth. Add the cream cheese mixture back into the pot.
5. Finish the Soup: Stir in lime juice, salt, black pepper, and fresh cilantro. Return the shredded chicken to the pot and mix well to combine.
6. Serve: Ladle the soup into bowls and top with optional avocado slices, shredded cheese, additional jalapeños, sour cream, or other toppings as desired. Serve with lime wedges on the side.

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Why You’ll Love This Recipe

This Keto Chicken Tortilla Soup is a deliciously rich and comforting low-carb soup perfect for those following a keto diet. With creamy cream cheese, spicy jalapeños, and tender shredded chicken, it’s packed with flavor and easy to customize. The addition of cilantro, lime, and optional avocado creates a refreshing, zesty finish that balances the heat from the peppers. This soup is ideal for cozy dinners, meal prep, or as a hearty dish for family gatherings.

Tips

• Softened Cream Cheese: To ensure smooth soup, always soften the cream cheese before adding it. This prevents lumps and ensures a creamy texture.
• Shredding the Chicken: For easy chicken shredding, use two forks or a hand mixer on low speed to shred the chicken quickly.
• Adjust the Heat: If you prefer a milder soup, reduce the amount of jalapeños or remove the seeds before adding them to the soup.

Variations and Substitutions

• Spice Level: If you like your soup spicier, add more jalapeños or a hot sauce of your choice.
• Cheese Options: For a different cheese flavor, try substituting shredded cheddar or pepper jack cheese for Monterey cheese.
• Chicken Alternatives: You can substitute shredded rotisserie chicken for fresh chicken breasts to save time on cooking.
• Low-Carb Tortilla Chips: For extra crunch, you can add keto-friendly tortilla chips as a topping.

FAQs

Can I use store-bought broth? Yes, you can use store-bought low-sodium chicken broth to save time. Just make sure it’s low-sodium to control the salt level in the soup.

Can I make this soup ahead of time? Yes, this soup stores well in the refrigerator for up to 4 days. It also freezes well for up to 3 months, though the avocado and toppings should be added just before serving.

Can I add other vegetables to this soup? Yes, feel free to add vegetables like zucchini, bell peppers, or spinach to enhance the flavor and nutritional value.

Serving Suggestions

• Serve with a side of keto-friendly cornbread or low-carb tortillas for a complete meal.
• Pair with a simple green salad for a refreshing contrast.
• Garnish with sour cream, shredded cheese, and sliced jalapeños for extra richness and spice.