What Makes This Recipe So Good
This keto chicken tortilla soup recipe takes everything you love about a classic chicken tortilla soup, drops the tortillas, and makes it completely keto-friendly! If you’re low carb (as opposed to keto) and want that crunch, you can make your own tortilla strips from low carb tortillas and add them to your bowl. There is SO much flavor here! Zesty lime, fire-roasted tomatoes, sharp jalapeños, rich cream cheese, fresh onion and garlic. Each spoonful is better than the last. It’s already and easy recipe, but you can make it even easier by using shredded rotisserie chicken. Since rotisserie chicken’s already cooked, you can skip the step where you boil the chicken breasts. Just shred the rotisserie chicken and add it to the soup, letting it cook until it’s warmed through.
Key Ingredients
Chicken – No boring, bland boiled chicken here! The chicken in this soup is SUPER flavorful because we cook it in a mixture of onion, garlic, jalapeños, chicken broth, cumin, and tomatoes. Boneless, skinless chicken thighs would also work here, though the cooking time will change a little.Cream Cheese – The creaminess comes from a block of rich, full-fat cream cheese. When you’re shopping for a cream cheese on keto, you want to avoid any that are high in carbs and any that have added sugars (or sugar alternatives that aren’t keto-friendly). Philadelphia’s original cream cheese is the best one I’ve found that meets all the criteria.Fire-Roasted Tomatoes – I LOVE the flavor that fire-roasted tomatoes add to a dish. They’re exactly what they sound like – tomatoes that are roasted over a fire before they’re diced and canned. If you want to really cut down on the carbs in this soup, you can leave out the tomatoes, but just know that’ll change the overall flavor!
Chef’s Tips
Don’t overcook the chicken in step 2! While the food-safe temperature for chicken is 165° Fahrenheit internally, keep in mind that the chicken will continue cooking a little as it rests. I like to remove the chicken when it reads around 160°-162° Fahrenheit so it ends up right where it needs to be. Shredding the cooked chicken is so, so easy. Did you know there’s 5 different methods you can use? Oh, yes. I wrote all about them in this post. My go-tos are the 2-forks method and the stand-mixer method. If you’re not big on hot flavors, you can adjust the “heat” in this recipe with the jalapeños! Use just one jalapeño and remove the seeds for a very mild flavor. Use 2 jalapeños with the seeds in for a more intense flavor. Looking for a more hands-off way to make your keto chicken tortilla soup? Check out the instructions for our Instant Pot chicken tortilla soup! Make sure you use the ingredients in this version, though, to keep it keto-friendly.
Try These Delicious Keto Recipes, Too
Keto Carbonara Keto Stuffed Peppers Marry Me Chicken (Chicken in a Sun Dried Tomato Cream Sauce) Keto Chicken Pot Pie Baked Keto Empanadas
