Keto Chicken Tortilla Soup - Keto Cooking Wins

Description: This Keto Chicken Tortilla Soup is a warm, hearty, and flavorful dish that brings all the traditional flavors of tortilla soup without the extra carbs. It’s packed with tender shredded chicken, rich broth, zesty spices, and topped with crispy keto-friendly tortilla chips. Perfect for a cozy night in or meal prep, this soup is both filling and nutritious, keeping you on track with your ketogenic diet.

Ingredients:

  • Soup:
    • 2 tbsp olive oil
    • 1 medium onion, chopped
    • 3 cloves garlic, minced
    • 1 jalapeño, seeded and diced
    • 1 tsp cumin
    • 1 tsp chili powder
    • 1 tsp paprika
    • 1 tsp dried oregano
    • 6 cups chicken broth (preferably homemade or low-sodium)
    • 2 cups cooked, shredded chicken (rotisserie chicken works great)
    • 1 (14.5 oz) can diced tomatoes with green chilies (like Rotel)
    • 1 small green bell pepper, chopped
    • Salt and pepper, to taste
    • 1/4 cup fresh cilantro, chopped (optional)
  • Keto “Tortilla” Strips:
    • 3 low-carb tortillas (or use cheese crisps for an ultra-low-carb option)
    • 1 tbsp olive oil
    • 1/2 tsp paprika
    • 1/2 tsp garlic powder
    • Salt, to taste
  • Toppings (optional):
    • Sliced avocado
    • Shredded cheddar or Monterey Jack cheese
    • Sour cream
    • Fresh cilantro
    • Lime wedges

Instructions:

  1. Prepare the Keto Tortilla Strips:
    • Preheat the oven to 350°F (175°C).
    • Brush the low-carb tortillas with olive oil on both sides. Sprinkle with paprika, garlic powder, and a pinch of salt.
    • Slice the tortillas into thin strips and arrange them in a single layer on a baking sheet.
    • Bake for 8-10 minutes, or until crispy. Set aside.
  2. Make the Soup:
    • Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
    • Stir in the garlic and jalapeño, cooking for another minute until fragrant.
    • Add cumin, chili powder, paprika, and oregano, stirring to coat the onions and garlic with the spices.
    • Pour in the chicken broth, diced tomatoes with green chilies, and green bell pepper. Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes.
    • Add the shredded chicken to the pot and season with salt and pepper to taste. Let it cook for an additional 10 minutes to allow the flavors to meld together.
    • Stir in the fresh cilantro, if using.
  3. Serve:
    • Ladle the soup into bowls and top with crispy keto tortilla strips.
    • Add any optional toppings such as shredded cheese, avocado slices, sour cream, cilantro, and a squeeze of lime juice.

Nutrition Facts (Per Serving):

  • Serving Size: 1 bowl (without optional toppings)
  • Calories: 230
  • Fat: 12g
  • Saturated Fat: 3g
  • Cholesterol: 55mg
  • Sodium: 750mg
  • Carbohydrates: 6g
    • Fiber: 2g
    • Net Carbs: 4g
  • Protein: 22g