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Clean recipe · 40aprons.com

Keto Chicken Tortilla Soup

This keto chicken tortilla soup is creamy, rich, a little spicy, and easy to make in about 30 minutes. Loaded with toppings like avocado and shredded cheese, this dish is super low in carbs but you won't miss them at all - and neither will your family!

Original recipe: 40aprons.com

Yield:
6 servings
Prep:
15 min
Cook:
35 min
Total:
50 min
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Keto Chicken Tortilla Soup

Ingredients

  1. 2 tablespoons avocado oil (or other neutral oil)
  2. ½ of one medium white onion (diced; or 1 small onion, diced)
  3. 2 teaspoons minced garlic
  4. 2 jalapeños (finely diced, see Notes)
  5. 6 cups low-sodium chicken broth
  6. 1 teaspoon cumin
  7. 1 14.5-ounce can fire-roasted diced tomatoes
  8. 8 ounces full-fat cream cheese (softened, see Notes)
  9. 1 pound boneless, skinless chicken breasts (approximately 2-3 medium chicken breasts)
  10. 2 limes (juiced, plus wedges for garnish)
  11. 1 ½-2 teaspoons salt
  12. freshly ground black pepper (to taste)
  13. 1 cup cilantro leaves (roughly chopped)
  14. 1 large avocado (optional, for topping; pitted, sliced)
  15. shredded Monterey cheese (optional, for topping; see Notes)

Instructions

  1. Heat avocado oil in large pot over medium-high heat. When hot, add onion and cook 2 minutes, until softened. After 2 minutes, add minced garlic and diced jalapeños. Cook 1 additional minute.
  2. Add chicken broth, cumin, and fire-roasted tomatoes to pot. Stir well and bring mixture to boil. When mixture begins to boil, reduce heat to simmer and add uncooked chicken breasts. Let chicken cook 20 to 25 minutes or until just cooked through, being careful not to overcook. Transfer cooked chicken to bowl or cutting board and let rest.
  3. Once chicken is cool enough to handle, shred using method of choice (see Notes). Set aside. Place softened cream cheese in medium bowl. Note: if cream cheese is not already softened, microwave it for roughly 1 minute until softened but not melted or hot. Cream cheese must be softened before next step.
  4. Ladle a little hot soup over softened cream cheese in medium bowl. Whisk vigorously until mixture is smooth. Pour cream cheese mixture into pot and add lime juice, salt, black pepper, and fresh cilantro. Return shredded chicken to pot and stir well.
  5. Ladle soup into serving bowls. Top with avocado slices, cheese, additional jalapeños, sour cream, etc. as desired.