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.
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.
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
- 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 ½ teaspoons Corn extract (optional)
- 2 teaspoons Sea salt
- 2 Chicken breasts (shredded)
- 2 tablespoons Lime juice (fresh squeezed)
- ½ 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.
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