Keto Chicken Tortilla Soup

Keto Chicken Tortilla Soup (Sopa de Tortilla con Pollo) is a featured menu item on virtually every Mexican restaurant in the Southwest. As a result, there are many different versions. Most are not low carb or Keto friendly. For example, most feature corn and corn tortilla chips. But, they all do have one similarity – they are all delicious! Full of carbs, but delicious. We have found a way to make our Keto version truly special. We concentrate on a traditional Mexican flavor with easily found ingredients.

Clearly, we keep ours low carb by eliminating the corn and corn tortilla chips. We use our homemade Keto Almond Flour Tortilla chips to maintain the theme. These are simple and delicious. Homemade tortilla chips can be made easily using our Almond Flour Tortillas. We also add Keto garnishes – avocado and Queso Fresco. For those who would miss the corn flavor, we even added some sweet-corn extract! This soup has all the flavor, just the right blend of spices, and is loaded with tender Mexican chicken.


The star of the recipe is Mexican shredded chicken. We use a lot of shredded chicken in our recipes. For example, we often use our green Chile slow-cooker version (Chicken Chile Verde) for breakfast dishes and tacos. Sometimes we use a version absent any spices. We then add specific spices later to complete the recipe (Keto Chicken Tinga). We even skip the roasting and make boiled shredded chicken breast for salads (Keto Shredded Chicken Lettuce Wrap). For our Tortilla Soup, we used boiled chicken breasts, shredded, and flavored in the sauce.

The soup is a tomato-based chicken stock with flavorings of garlic, green chiles, oregano, smoked paprika, adobo sauce, and a lot of cumin. There is not a lot of heat in the soup recipe – just flavor. Classic recipes call for Ancho Chiles, poblanos, and even jalapeño for heat. We actually prefer less heat for this one and more of a smoky paprika and chipotle flavor. Feel free to add more heat if your taste buds call for heat. In addition, you can also adjust the tomato paste and cook time to increase the thickness of the soup. However, it should not be a bisque – nor should it be a thin broth.

Preparation Tips

Joanie boiled two chicken breasts for approximately one-half hour for our Tortilla Soup. She then used a two-fork method to shred the cooked chicken. She used chicken breasts with the bones and skin intact. Therefore, the cooking liquid was perfect for the stock. Using boneless and skinless breasts would mean you will need add a low-sodium organic chicken stock. In fact, we have made the recipe a number of times using rotisserie chicken from the market and purchased organic chicken stock.

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The Keto Chicken Tortilla Soup is actually a 30 minute meal once you have the shredded chicken. A key is to taste the soup broth before adding the chicken. As a result, you can adjust the heat level to your taste, or add a bit more smokiness with paprika and adobo sauce. This is also the point where we add the sweet corn extract to add a corn flavor. Although optional, this is more like a classic version. In fact, years ago I used to make tortilla soup using corn cut from the cob and even boiled the cob in the broth for flavor. Today we substitute with corn extract.

For serving, we garnish with cilantro, avocado, and Queso fresco cheese. Joanie also likes a little dollop of sour cream on her individual serving. Of course, this is the time to garnish with Low-carb Almond Flour Tortilla Chips. They look great and will absorb the flavor of the soup. You can also vary the presentation by cutting fried almond flour tortillas into strips.

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Keto Chicken Tortilla Soup – A Little Heat, a Lot of Taste!

Keto Chicken Tortilla Soup has a little heat and a lot of taste! In short, it is a delicious soup that is loaded with chicken and with only 6g of net carbs! It will freeze well and serve a family well. We have been making this soup for years and it has always been a favorite. The perfect Keto soup for your lifestyle – definitely Tasty Low Carb!

Keto Chicken Tortilla Soup

Keto Chicken Tortilla Soup is the perfect low-carb soup with the right spices, a little heat, and packed with shredded chicken.
4.82 from 33 votes
Print Recipe Pin Recipe Add to Collection
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Net Carbs6g
AuthorJoanie and Chris


  • 2 tablespoons Olive oil (extra virgin)
  • 1 medium White onion (diced)
  • 4 cloves Garlic (chopped)
  • 4 ounces Green chiles (canned)
  • 3 Roma tomatoes (diced)
  • 1 Chipotle pepper in adobo sauce (chopped)
  • 1 tablespoon Adobo sauce
  • 1 teaspoon Oregano
  • 3 teaspoons Cumin
  • 1 teaspoon Smoked paprika
  • 4 cups Chicken stock (organic or freshly made)
  • 4 tablespoons Tomato paste
  • 1 1/2 teaspoons Corn extract (optional)
  • 2 teaspoons Sea salt
  • 2 Chicken breasts (shredded)
  • 2 tablespoons Lime juice (fresh squeezed)
  • 1/2 Avocado (diced)
  • Cilantro (chopped)
  • Queso fresco (crumbled)
  • 2 Tortilla chips (Tasty Low Carb)


  • Place olive oil to a large stock pot over medium heat. Add onions and cook for 3 minutes. Add chopped garlic and cook for 2 additional minutes.
  • Add green chiles, tomatoes, chipotle pepper, oregano, cumin, adobo sauce, and smoked paprika. Stir for 2 minutes.
  • The chicken stock, sweet corn extract, salt, and tomato paste should be added next. Stir to incorporate. Bring to a boil, turn down heat and simmer for 10 minutes. Taste and adjust seasonings, as needed.
  • Add the shredded chicken, and lime juice and simmer for 15 minutes.
  • Serve hot, topped with cilantro, avocado, and queso fresco crumbles. Add a few almond flour tortilla chips or strips for garnish.

Chef’s Notes

To shorten the preparation time you can buy rotisserie chicken from the grocery and shred. Sweet corn extract is optional.


Calories: 196kcal | Carbohydrates: 9g | Protein: 18g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 49mg | Sodium: 1795mg | Potassium: 597mg | Fiber: 3g | Sugar: 4g | Vitamin A: 645IU | Vitamin C: 14.3mg | Calcium: 38mg | Iron: 1.7mg | Net Carbs: 6g
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  1. Sydney Smith

    Could I make this in a crock pot??

    • Joanie and Chris

      I am sure it would work well it a slow cooker. I have never made it that way, but there would be no reason why the flavors would not meld together well. The beauty of creating Tasty recipes is everyone adds their own touch. Let his know how things work . . . Joanie.

    • We made this tonight and it was fantastic! We also added a fresh hot hatch chili since we like ours spicy and they’re in season. We happened to have the corn extract since we used some for another recipe.. it definitely makes a difference and adds that authentic corn flavor. Looking forward to trying more of your recipes! 🙂

      • Joanie and Chris

        Thank you so much for the comment. The chili idea is a good one. I am sure it added flavor, as well. Please enjoy more of my recipes, that is what makes or blog most meaningful . . . Joanie.

  2. Rita M Riley

    Made your soup today Joanie and Chris. I didn’t have fresh tomatoes so used canned diced tomatoes. I also didn’t add the corn extract. Other than those two alterations, followed your recipe. (Also, for the most part, followed your slow cooker shredded chicken recipe for the cooked chicken. I didn’t have Verde salsa, so i used a 10 oz. can of tomatoes w/ green chilies in place of the salsa.) I added shredded cheddar cheese, half of an avocado, and fresh cilantro to my bowl. (I forgot to add a few jalapeno pepper slices. I forgot I had them until I finished my bowl!) This soup is so flavorful and so tasty! It’s a little spicy which I love! It is absolutely delicious!! Recipe is definitely a keeper. This is perfect for my keto diet. I’m glad I pinned your recipe to my pinterest board. Thank you for the wonderful recipe!

    • Joanie and Chris

      Thank you so much for the kind comment. The slow cooker chicken recipe does add a lot. I hope you will try some of our other Keto recipes and let us know what you think. You should try one of our favorites – Albóndigas Soup. I make that often and from living in the Southwest, that soup is very authentic. Thanks again for the comment . . . Joanie.

  3. We made this recipe exactly as published and it is AMAZING!!!! Thank you! It is just the right amount of spice, and tastes so authentic. I will definitely make this again.

    • Joanie and Chris

      Very pleased you enjoyed my recipe. We love it and make it a lot. Since moving to the Southwest we have enjoyed so many authentic Mexican recipes and this is one I have tried to duplicate. I think it is spot on – one of our favorites. You may also want to try our Albóndigas Soup. It is very Tasty Low Carb! Thanks again . . . Joanie.

  4. Cheryl Sabens

    I have made this recipe twice! My husband thinks its a little spicy so I add chicken broth in his bowel. My son and I think it is perfect!! Love your recipes!

    • Joanie and Chris

      So pleased you enjoyed my Tortilla Soup! No two people are alike where food is concerned. Generally, Chris likes a bit more spice than I do; but, we both love Tortilla Soup. Enjoy . . . Joanie.

  5. I made this tonight for my sniffly family and we all went back for seconds! The only change I made was canned chipotle-infused tomatoes, and it worked out great! I also used the slow-cooker green chile chicken that was suggested. With the lime, cilantro, queso fresco, and avocado…this soup was legendary. Thank you so much!!

    • Joanie and Chris

      So pleased to hear that you all enjoy my tortilla soup! The chipotle infused tomatoes are an excellent idea. Thanks for that tip. Yes, the slow-cooker Green Chile Chicken will “make the recipe.” We make this one often – a real staple. Thanks for the comment . . . Joanie.

      • This is an incredible recipe. I added extra adobo sauce and a couple chopped tomatillos, and it was just stunning. I’ll make this one again and again. (My ears are still burning from the heat of the broth, so I maybe won’t triple the adobo sauce next time.)

        • Joanie and Chris

          I like the tomatillo idea! We love the smoky flavor of adobo sauce and use it all the time, but too much can take over the dish. Save some of that adobo and try a few of our other Mexican recipes. We live in the Southwest so we have a strong influence here – so delicious. I have a Barbacoa recipe that we make a lot and sometimes we use a chipotle in adobo and sometimes we do not – it is tasty either way. You might want to try that one. Thanks for the comment . . . Joanie.

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