Keto Chicken Tortilla Soup is an incredible dish that will keep that entire family satisfied. Great for all occasions, delicious, & easy!

Prep Time:10 minutes

Cook Time:30 minutes

Total Time:40 minutes

Servings: 8

Calories: 142


  • ▢2 tablespoon avocado oil
  • ▢1 small onion chopped
  • ▢2 cloves garlic minced
  • ▢1 jalapeno seeded and finely chopped
  • ▢6 cups chicken broth
  • ▢1 cup canned diced tomatoes
  • ▢1 lb chicken thighs 3-4 thighs
  • ▢1 tablespoon cumin
  • ▢¼ cup fresh lime juice
  • ▢1 cup chopped fresh cilantro
  • ▢Salt and pepper to taste


  • ▢One low carb tortilla toasted and cut into thin strips
  • ▢Avocado
  • ▢Shredded cheddar cheese
  • ▢Sour cream


  • In a large saucepan heat the oil. Add the onions and cook until softened. Then, add the garlic and jalapeno and cook for another minute.
  • Pour the chicken broth and tomatoes into the pot and bring to a boil. Turn the heat to low and add the chicken. Cook the chicken at a simmer for 20 to 25 minutes.
  • Once the chicken is cooked remove it from the pot and cool for 5 minutes and then shred it. Set aside.
  • Add the cumin, lime juice, and fresh cilantro to the soup. Add the chicken back to the soup. Season with salt and pepper to taste.
  • Serve with lime wedges, tortilla strips, avocado, cheese, and sour cream.


To Reheat: pour the soup into a pot and heat using low-medium heat. Stir often, so it doesn’t stick to the bottom of the pan. 

To Freeze: add the soup to a freezer bag or container. It will last for 2-3 months in the freezer. It’s best to thaw the leftover soup in the fridge before reheating. 

Substitutions: Swap the chicken thighs for chicken breasts or rotisserie chicken. 


Serving: 1cup | Calories: 142 | Carbohydrates: 6g | Protein: 15g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 149mg | Potassium: 400mg | Fiber: 1g | Sugar: 2g | Vitamin A: 216IU | Vitamin C: 9mg | Calcium: 34mg | Iron: 2mg