This low carb chicken tortilla soup tastes just like the classic version, without the carbs. A healthy, keto-friendly chicken tortilla soup that’s comforting, easy, and perfect for weight loss.
Low Carb Chicken Tortilla Soup
Course: MainCuisine: MexicanDifficulty: Easy4
servings10
minutes30
minutes280
kcalIngredients
1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon smoked paprika
½ teaspoon dried oregano
1 pound chicken breast or thighs
4 cups chicken broth (low sodium)
1 can diced tomatoes with green chilies
1 small can tomato sauce
Salt and black pepper to taste
Juice of 1 lime
Fresh cilantro, chopped
Optional Low Carb Toppings
Avocado slices
Shredded cheese or dairy-free cheese
Sour cream or dairy-free alternative
Crispy cheese chips (for crunch)
Jalapeños
Directions
- Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 3 to 4 minutes until soft and fragrant.
- Add garlic, cumin, chili powder, smoked paprika, and oregano. Stir and cook for about 30 seconds, just until the spices bloom.
- Place the chicken directly into the pot. Pour in the chicken broth, diced tomatoes with green chilies, and tomato sauce. Stir well.
- Bring the soup to a gentle boil, then reduce heat and simmer uncovered for 20 minutes, or until the chicken is fully cooked and tender.
- Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup.
- Season with salt, black pepper, and lime juice. Let the soup simmer for another 5 minutes.
- Ladle into bowls and top with avocado, cilantro, and any low carb toppings you like.
Notes
- Chicken thighs add extra richness, but breasts work well too.
- Adjust spice level by adding cayenne or jalapeños.
- For a thicker soup, let it simmer uncovered a little longer.
- This soup tastes even better the next day, making it great for meal prep.
Why This Low Carb Chicken Tortilla Soup Works
I grew up loving chicken tortilla soup. The kind you order at a Mexican restaurant that shows up steaming hot, loaded with shredded chicken, tomatoes, spices, and crunchy toppings. When I started cutting back on carbs, that was one of the meals I assumed I had to give up. Turns out, I was wrong.
This low carb chicken tortilla soup delivers the same cozy, bold flavor as the classic version, just without the tortillas and extra carbs. It’s rich, satisfying, and deeply comforting. If you didn’t know it was low carb, you honestly wouldn’t guess. That’s the goal with any healthy chicken tortilla soup. It should feel like real food, not a compromise.
What makes this soup special is how simple it is. No weird ingredients, no bland shortcuts. Just good seasoning, shredded chicken, and a broth that tastes like it simmered all day, even when it didn’t.
What Makes Chicken Tortilla Soup Low Carb
Traditional chicken tortilla soup relies on tortilla strips or crushed chips for texture and flavor. In this chicken tortilla soup low carb version, we replace that crunch and richness with smart toppings and well-seasoned broth.
Instead of tortillas, you get:
- Tender shredded chicken
- Tomatoes and green chilies for depth
- Warm spices that mimic that classic tortilla flavor
- Optional low carb toppings that add texture without adding carbs
This makes it perfect as a keto chicken tortilla soup, a gluten free low carb chicken tortilla soup, and even a dairy free option if you skip cheese.
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Slow Cooker and Instant Pot Options
Low Carb Chicken Tortilla Soup Slow Cooker
Add all ingredients except lime juice and cilantro to the slow cooker. Cook on low for 6 to 7 hours or high for 3 to 4 hours. Shred the chicken, stir, and finish with lime juice.
Instant Pot Low Carb Chicken Tortilla Soup
Use sauté mode for onions and spices. Add remaining ingredients, seal, and cook on high pressure for 10 minutes. Quick release, shred chicken, and finish with lime.
Both versions make this a perfect homemade low carb chicken tortilla soup for busy weeks.
Why This Soup Is Great for Weight Loss
This low carb chicken soup for weight loss works because it’s filling without being heavy. High-protein shredded chicken keeps you satisfied, while the broth-based base keeps calories in check.
There’s no flour, no tortillas, and no hidden sugars. It’s one of those meals you can eat a big bowl of and still feel good afterward. That’s why it’s a favorite for keto chicken tortilla soup and anyone watching carbs.
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How to Get That “Classic” Tortilla Soup Flavor Without Tortillas
Here’s the thing most recipes miss. Tortilla soup flavor doesn’t just come from tortillas. It comes from spices, tomatoes, garlic, and slow-simmered broth.
Smoked paprika adds that slightly charred taste tortillas usually bring. Lime juice brightens everything at the end. And toppings like avocado and cheese add richness that replaces the tortilla crunch.
That’s why this low carb chicken tortilla soup that tastes like the classic actually delivers.
FAQs About Low Carb Chicken Tortilla Soup
Is this keto chicken tortilla soup really low carb?
Yes. It skips tortillas completely and uses keto-friendly ingredients.
Can I use rotisserie chicken?
Absolutely. Just add shredded chicken during the last 10 minutes of cooking.
Is this soup dairy free?
The base soup is dairy free. Just skip cheese and sour cream toppings.
Can I freeze this soup?
Yes. This low carb Mexican chicken soup freezes well for up to 3 months.
What’s the best topping for crunch?
Crispy cheese chips or toasted low carb tortillas work great.
Final Thoughts
This low carb chicken tortilla soup proves you don’t have to give up comfort food to eat well. It’s warm, familiar, and deeply satisfying, without the carb overload. Whether you’re following keto, cutting carbs, or just want a healthier dinner, this soup belongs in your regular rotation.
It’s the kind of recipe you make once, then keep coming back to. And honestly, that’s the best kind of recipe there is.
