Chicken Tortilla(Less) Soup (Keto | Low Carb | Gluten Free)

Chicken Tortilla(Less) Soup (Keto | Low Carb | Gluten Free)

This is best keto chicken tortilla(less) soup ever! It is comforting, easy to make and insanely delicious! This is easily one of my all-time favorite recipes!

Rainy Days…

There is something so amazing eating a warm bowl of soup on a cold, rainy, fall day. 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! This Chicken Tortilla Soup is full of flavor, ever-so comforting and incredibly easy to make! Best part is…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!

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, then just let it simmer and cook itself! Perfect!

Ingredients Needed:

  • The “Usual” TrioOlive oil, onion & garlic…the perfect start to any soup or stew.
  • Jalapeño – Adding just one jalapeño to this soup doesn’t make it spicy, instead it just intensifies the flavors of this soup. However, if you like your food really spicy, 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 (mild) – I love adding green chiles to many of my Mexican recipes, they add a little extra flavor and texture!
  • 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 up this soup…as well as adding that extra comforting factor!

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 them into 1/2″ strips. I only baked them for 5 minutes, then flipped them over, and baked them for a further 2 minutes. After taking them out the oven, sprinkle them with a little salt, and allow them cool down completely, before adding them to the soup.

Side Note…

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. Therefore, store them in an air-tight container for whenever you desire a salty, savory, crunchy snack!

More Recipes You Might Like…

Thai Chicken Curry Soup

Creamy Roasted Tomato Soup

Creamy Chicken & Kale Soup

Loaded Chicken & Fajita Nachos

Chicken Tortilla(less) Soup

This is best keto chicken tortilla(less) soup ever! It is comforting, easy to make and insanely delicious! This is easily one of my all-time favorite recipes!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course, Side Dish, Soup
Cuisine: Mexican
Keyword: chicken, gluten free, keto, low carb, soup, tortilla
Servings: 6
Calories: 238kcal
Author: Anna – everydayketorecipes

Ingredients

  • 1 tbsp olive oil
  • 2 large chicken breasts
  • 1 small onion diced
  • 2 tsp garlic minced
  • 1 red bell pepper diced
  • 1 (14.5oz) can diced tomatoes
  • 4 cups chicken stock
  • 4 oz canned green chiles
  • 1 tbsp paprika
  • 3 tsp chili powder
  • 2 tsp cumin
  • 1 tsp oregano
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 cup cheddar cheese grated
  • optional: 1 jalapeño finely diced

Instructions

  • Heat olive oil in a large saucepan. Add the onion and sauté for 2-3 minutes, until onion become slightly translucent. Add garlic, jalapeño (if using) and bell pepper, and sauté for a further 2 minutes.
  • Pour in the green chiles, diced tomatoes, chicken stock, paprika, chili powder, cumin, oregano, salt and pepper, and stir well.
  • Place the chicken breasts on top of the soup mixture, cover the pan with a lid and simmer on a low-medium heat for 20 minutes.
  • Turn off the heat. Take the chicken breasts out of the pot and shred it up using two forks. Transfer the shredded chicken back into the soup and stir in the cheese, until it has melted.
  • Serve & Enjoy!

Notes

Optional add-ons: diced avocado, sour cream, sliced jalapeños, freshly diced tomatoes, extra cheese, olives or your favorite low carb salsa.
For Tortilla Strips, follow the instructions for my Keto Flaxseed Tortilla Chips, but cut the dough into strips and reduce the baking times (see notes above for details).

Nutrition Facts:
Servings:  6
Calories:  238
Fat:  13.8g
Carbohydrate:  8g
Fiber: 2.1g
Net Carbs:  5.9g
Protein:  20.9g

Nutritional Disclaimer
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. 



Leave a Reply

Your email address will not be published. Required fields are marked *