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:
- 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.
- 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.
- Shred the Chicken: Once the chicken is cool enough to handle, shred it using your preferred method (see Notes). Set aside.
- 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.
- 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.
- 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.
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.
Keto Chicken Tortilla Soup
6
servings15
minutes35
minutesIngredients
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)
Directions
- 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.
- 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.
- Shred the Chicken: Once the chicken is cool enough to handle, shred it using your preferred method (see Notes). Set aside.
- 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.
- 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.
- 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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