Chicken Tortilla Soup (Keto | Low Carb | Gluten Free)
Favorite Fall Recipes…
Even though it’s not officially Fall yet (we’re 5 days away)…I couldn’t wait to share one of my ALL-TIME FAVORITE Fall recipes with you all! Ok, so it doesn’t have to be Fall to enjoy this spectacular soup, you really can eat this soup year-round and I guarantee that it will not disappoint!
There is something so amazing eating a warm bowl of soup on a cold, rainy day. There really is no better time to eat this delicious soup then on a day like today. When we woke up yesterday morning, it was raining really hard, and my daughter suggested soup for dinner. I could not have agreed with her more! This Chicken Tortilla Soup is FULL of flavor, EVER-SO comforting and INCREDIBLY easy to make!
Effortless Comfort Food…
One of the best parts about this recipe is how quick and easy this soup is to make! A little prep is involved, but once you throw all all the ingredients in a pot, you let it simmer and cook itself! Perfect!
I have made this soup numerous times, but my dad had never tried Chicken Tortilla Soup before. This was his first ever time…and he LOVED it! I served it with a small dollop of sour cream, diced avocado and extra cheese (because there is no such thing as too much cheese, right?!)
Other toppings that compliment this soup wonderfully are jalapeños, olives, red pepper chili flakes, freshly diced tomatoes or your favorite low carb salsa.
What’s In This Superb Soup…
The “Usual” Trio – Olive oil, onion & garlic…the perfect start to any soup or stew.
Jalapeño – If you are not into spicy food, then do not fret. Adding just one jalapeño will not make this soup spicy, instead it just intensifies the flavors of this soup. However, if you like your food spicy, feel free to add another jalapeño to it to amp up the heat!
Red bell pepper – This can be substituted for a green, yellow or orange bell pepper…whatever your preferred pepper is!
Chopped tomatoes (canned) – Be careful to only buy canned chopped tomatoes with no sugar or additional ingredients added to it. Always check the nutrition labels, because sometimes food products can be deceiving.
Chicken stock – Always use good-quality chicken stock. Surprisingly, the chicken stock that you use really does make a big difference!
Green chiles – I love adding green chiles to many of my Mexican recipes, and even though the word “chiles” indicates spice, I assure you, this soup is not spicy at all.
Chicken breasts – My magic number of chicken breasts for this soup is 3. However, if you only have 2 chicken breasts on hand, that is completely fine but every mouthful will not be as meaty.
Cheddar cheese – Cheese is crucial for thickening this soup up…as well as adding an extra comforting factor. I would highly recommend not skipping this ingredient as it fully completes this soup!
These following seasonings are essential for encompassing that amazing, authentic Mexican flavors:
- chili powder
Taste the soup as you go and make sure the flavors work for you. If you feel it needs more of anything, then adjust the quantities of these seasonings as you wish.
Even though this recipe is called “Chicken Tortilla Soup”…the tortilla strips are optional. This soup is EQUALLY delicious with and without the added flavor and crunch of these tortilla strips.
For the tortilla strips, I simply followed the instructions on my Keto Flaxseed Tortilla Chips recipe. However, instead of cutting the dough into triangles, I sliced it into 1/2″ strips. When it came to baking them, instead of baking them for 12 minutes, I only baked them for 5 minutes, then flipped them over, and baked them for a further 2 minutes.
The next step was the same…once they come out the oven, I sprinkled them with a little salt and allowed them cool completely before adding them to the soup.
If you (like myself) make a full batch of these strips, then you will end up with a lot more strips then you will need for the soup. So what did I do with my leftover tortilla strips? I ate them AS IS and I can honestly say that they are a great snack!
I calculated the nutrition information without any of the additional toppings or tortilla strips. This is because this soup will vary individually, and it is personal preference what toppings you add to it!
Chicken Tortilla Soup (Keto | Low Carb | Gluten Free)
- 1 tbsp olive oil
- 1 onion diced
- 2 tsp garlic minced
- 1 jalapeño finely diced
- 1 red bell pepper diced
- 14.5 oz canned chopped tomatoes
- 4 cups chicken stock
- 4 oz green chiles canned
- 3 chicken breasts
- 1 tbsp paprika
- 2 tsp cumin
- 1 tbsp chili powder
- 1 tsp oregano
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 cup cheddar cheese melted
- Handful of Keto Flaxseed Tortilla Strips (optional)
- Heat olive oil in a large saucepan. Add the onion and garlic and sauté for 2-3 minutes, until onion become slightly translucent. Add garlic, jalapeño and bell pepper and sauté for a further 2 minutes.
- Pour in the green chiles, copped tomatoes, chicken stock, paprika, cumin chili powder and oregano and stir well.
- Place chicken breast on top of the soup mixture and cover with a lid. Let the soup simmer on a low-medium heat former 20-25 minutes, until the chicken is cooked through. Turn off the heat and shred the chicken. Stir it all again.
- Serve & enjoy with your favorite toppings!
Net Carbs: 5.6g
Please note, I am not a certified nutritionist and the nutritional information for this recipe is provided for informational purposes only. I aim to provide the most accurate information possible, but I advise you calculate the nutritional information yourself using your favorite nutrition calculator.