This low carb chicken tortilla soup is bold, smoky, and packed with flavor — without the carbs. Ready in 30 minutes with simple ingredients and perfect for meal prep, weeknight dinners, and clean eating!
The result is a soup that’s genuinely satisfying, deeply flavorful, and sits comfortably under 10g of net carbs per serving. It comes together in 30 minutes using ingredients that are almost always already in your pantry.
Perfect weeknight dinner, perfect meal prep, perfect “I need something warm and filling but I’m trying to eat well” situation. If you love bold Tex-Mex flavors in an easy weeknight format, the Chicken Burrito Bowl is another great recipe in that same direction — same flavor profile, completely different format.
What’s in This Soup — Ingredients Overview
This soup is built on simple, wholesome ingredients that work together to create a deeply flavorful broth without any filler.
The chicken is the star — shredded rotisserie chicken or freshly poached chicken breast both work perfectly. Rotisserie is the faster option and adds a subtle roasted flavor that’s really nice in the broth.
The base is fire-roasted diced tomatoes and chicken broth — that fire-roasted quality adds smokiness that regular diced tomatoes just don’t have. Don’t swap it out if you can help it.
The aromatics — onion, garlic, jalapeño, and bell pepper — build the flavor foundation. They get sautéed first until soft and fragrant and that 5 minutes of effort creates a depth in the broth that you simply can’t get from dumping everything in at once.
The spices — cumin, chili powder, smoked paprika, oregano, and garlic powder — are what give this soup its unmistakable Tex-Mex character. Bold but balanced.
No beans, no corn, no tortilla strips in the soup — those are the main carb contributors in traditional chicken tortilla soup. Skipping them doesn’t make this soup feel incomplete — it makes the broth and the chicken the actual stars.
The toppings are where the fun happens — sliced avocado, shredded cheese, sour cream, fresh cilantro, a squeeze of lime, and if you want the tortilla experience without all the carbs — a small handful of crushed pork rinds or low carb tortilla chips on top. Genuinely works.
Tips for the Best Low Carb Chicken Tortilla Soup
- Use fire-roasted tomatoes — the smokiness is what makes the broth special
- Bloom the spices in the oil before adding liquid — 60 seconds, big difference
- Let the chicken simmer in the broth for 10 minutes — it absorbs the flavors completely
- Soften the cream cheese before adding — it melts faster and more evenly
- Always taste before serving — soup always needs a final seasoning adjustment
- Squeeze lime over individual bowls — not into the pot, it loses brightness quickly
- Use rotisserie chicken for a genuinely faster version without sacrificing flavor
Low Carb Chicken Tortilla Soup
Course: SoupsCuisine: MexicanDifficulty: Easy6
servings10
minutes30
minutes280
kcalIngredients
3 cups cooked chicken, shredded (rotisserie works perfectly)
1 can (14 oz) fire-roasted diced tomatoes with juice
4 cups chicken broth
1 medium onion, diced
1 jalapeño, finely diced (seeds removed for less heat)
1 red or green bell pepper, diced
4 garlic cloves, minced
2 tbsp olive oil
4 oz cream cheese, softened and cubed (optional)
1 tsp cumin
1 tsp chili powder
½ tsp smoked paprika
½ tsp dried oregano
½ tsp garlic powder
Salt and pepper to taste
Juice of 1 lime
For the Toppings:
1 avocado, sliced
½ cup shredded cheddar or Mexican blend cheese
¼ cup sour cream or Greek yogurt
¼ cup fresh cilantro, chopped
Lime wedges
Pork rinds or low carb tortilla chips (optional)
Sliced jalapeños and hot sauce (optional)
Directions
- Heat olive oil in a large pot over medium heat. Sauté onion, jalapeño, and bell pepper 4–5 minutes until softened. Add garlic and cook 30 seconds.
- Add all spices to the vegetables and stir 60 seconds until fragrant.
- Pour in fire-roasted tomatoes (with juice) and chicken broth. Stir well scraping up any spiced bits. Bring to a boil then reduce to a simmer.
- Add shredded chicken and simmer 10 minutes until chicken absorbs the broth flavors.
- Add softened cream cheese chunks and stir 2–3 minutes until fully melted into the broth.
- Squeeze in lime juice. Taste and adjust seasoning generously.
- Ladle into bowls and top with avocado, cheese, sour cream, cilantro, lime wedge, and any other toppings.
Notes
- For best results, see step-by-step images below
- Don’t miss the tips and variations under the recipe for extra flavor ideas.
Want the perfect texture? Check the step-by-step images :
Step 1: Sauté the Aromatics
Heat olive oil in a large pot over medium heat. Add diced onion, jalapeño, and bell pepper and cook for 4–5 minutes until softened. Add minced garlic and cook another 30 seconds. That garlic hitting the softened vegetables smells incredible and tells you the flavor base is exactly where it needs to be.
Step 2: Add the Spices
Add cumin, chili powder, smoked paprika, oregano, garlic powder, salt, and pepper directly to the sautéed vegetables. Stir and cook the spices for 60 seconds until fragrant — this blooms the spices in the oil and creates a much deeper, more complex flavor in the final soup than simply adding them to the broth. That 60 seconds makes a noticeable difference.
Step 3: Add Tomatoes and Broth
Pour in the fire-roasted diced tomatoes — don’t drain them, the juice goes in too — and the chicken broth. Stir everything together scraping up any spiced bits from the bottom of the pot. Bring to a boil then reduce to a simmer. The broth at this point already smells deeply smoky and savory — that fire-roasted tomato combined with the bloomed spices creates a really beautiful base.
Step 4: Add the Chicken
Add the shredded rotisserie chicken or pre-cooked shredded chicken breast directly to the simmering broth. Stir to combine and let everything simmer together for 10 minutes so the chicken absorbs the flavors of the broth rather than just sitting in it. This step is what makes the difference between a soup where the chicken tastes separate from the broth and one where everything tastes unified and deeply seasoned.
Step 5: Add Cream Cheese — Optional but Incredible
This is the step that turns a good low carb chicken tortilla soup into a great one. Add 4 oz of softened cream cheese, cut into chunks, directly to the simmering soup. Stir constantly for 2–3 minutes until it fully melts into the broth — the soup transforms into something slightly creamy and rich without being heavy. It adds body and a subtle creaminess that makes every spoonful more satisfying. Completely optional but genuinely worth it.
For a lighter, equally satisfying chicken dinner without any cream cheese, the Honey Garlic Chicken is a brilliant weeknight option that delivers the same level of flavor with a completely different profile.
Step 6: Taste and Adjust
Taste the soup and adjust seasoning — more salt, more lime juice, more chili powder if it needs heat. A squeeze of lime juice at this stage brightens the whole thing dramatically. Soup almost always needs more seasoning than you think — don’t be shy here.
Step 7: Serve With Toppings
Ladle into bowls and pile on the toppings — sliced avocado, shredded cheddar, a dollop of sour cream, fresh cilantro, a squeeze of lime, and whatever low carb crunch you’re using. The toppings aren’t decoration here — they’re genuinely essential to the experience. That creamy avocado against the smoky spiced broth is one of the best flavor combinations in this whole recipe.
Toppings That Keep It Low Carb
The right toppings make this soup feel complete without adding unnecessary carbs:
- Sliced avocado — creamy, healthy fats, zero carbs
- Shredded cheddar or Mexican blend — melts beautifully into the hot soup
- Sour cream or Greek yogurt — adds richness and cool contrast
- Fresh cilantro — brightens every spoonful
- Lime wedge — squeeze over the top right before eating
- Pork rinds — the low carb tortilla strip replacement that actually works
- Low carb tortilla chips — if you can find them, a small handful adds that crunch
- Sliced jalapeños — fresh or pickled for extra heat
- Hot sauce — always
For a great low carb side dish alongside this soup, the Easy Greek Pasta Salad can be made with a smaller pasta portion or with cauliflower as the base for an even lighter option — the bright Mediterranean flavors work surprisingly well as a contrast to this Tex-Mex soup.
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Ingredient Substitutions
- Rotisserie chicken → freshly poached or grilled chicken breast, shredded
- Fire-roasted tomatoes → regular diced tomatoes plus ½ tsp smoked paprika extra
- Cream cheese → skip entirely or use full-fat coconut cream for dairy-free
- Chicken broth → vegetable broth works fine — slightly lighter flavor
- Jalapeño → canned green chiles for milder heat
- Bell pepper → zucchini or skip entirely to reduce carbs further
- Sour cream topping → Greek yogurt — same result, more protein
- Fresh garlic → 1 tsp garlic powder in a pinch
Storage
- Refrigerator: Airtight container up to 4 days — flavor improves overnight
- Freezer: Freeze without cream cheese for up to 3 months — add fresh cream cheese when reheating. Soup with cream cheese can be frozen but the texture changes slightly
- Reheating: Medium heat on the stovetop with a splash of broth if it’s thickened too much in the fridge
- Meal prep: Makes an excellent 4-day meal prep — store toppings separately and add fresh each day
Frequently Asked Questions
Q: How many carbs are in low carb chicken tortilla soup? Approximately 8–10g net carbs per serving without tortilla strips or beans. The main carb contributors are the tomatoes and any toppings — keeping toppings to avocado, cheese, and sour cream keeps it firmly low carb.
Q: Can I make low carb chicken tortilla soup in a slow cooker? Yes — sauté the aromatics and bloom the spices first, then transfer everything to the slow cooker with the broth and tomatoes. Cook on LOW 6–8 hours or HIGH 3–4 hours. Add shredded chicken in the last hour and cream cheese in the last 30 minutes.
Q: Can I use raw chicken instead of rotisserie? Yes — add raw chicken breasts directly to the simmering broth and cook for 20–25 minutes until cooked through. Remove, shred with two forks, and return to the pot.
Q: Is this soup keto-friendly? At 8–10g net carbs per serving it fits comfortably within most keto guidelines. Skip the cream cheese and use extra avocado to keep the fat content high and carbs even lower.
Q: Can I add beans to this soup? You can — but it stops being low carb. Black beans add roughly 20g carbs per cup. If you’re not strictly low carb, ½ cup of black beans adds great texture and protein without making it overwhelming.
Q: How do I thicken low carb chicken tortilla soup without flour or cornstarch? The cream cheese does the thickening work in this recipe. Alternatively, blend a small portion of the soup and stir it back in — that’s a completely carb-free way to add body without any thickening agents.
The Soup That Proves Low Carb Doesn’t Mean Low Flavor
This low carb chicken tortilla soup is proof that cutting carbs doesn’t mean settling for something less satisfying. Smoky broth, tender shredded chicken, bold Tex-Mex spices, and that slightly creamy richness from the cream cheese — it’s genuinely one of the most comforting bowls you’ll make all season.
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