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Low Carb Chicken Tortilla Soup

Low Carb Chicken Tortilla Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 small onion, diced
  • 1 bell pepper, any color, diced
  • 1 jalapeño, seeded and minced (optional)
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt, plus more to taste
  • 1 (14.5-oz) can fire-roasted diced tomatoes, undrained
  • 4 cups chicken broth
  • 1.5 lbs boneless skinless chicken breasts
  • Juice of 1 lime
  • 1 low carb tortilla, cut into thin strips
  • For serving: diced avocado, shredded cheddar cheese, sour cream, chopped cilantro

Method
 

  1. Heat oil in a large pot over medium heat. Sauté onion, bell pepper, and jalapeño until softened, about 5 minutes.
  2. Add garlic, cumin, chili powder, smoked paprika, and salt. Cook, stirring, for 1 minute until fragrant.
  3. Stir in the tomatoes and broth. Bring to a boil, add the chicken breasts, reduce heat to low, cover, and simmer 15 to 20 minutes until the chicken is cooked through.
  4. Remove the chicken, shred it with two forks, and return it to the pot. Stir in the lime juice and adjust salt to taste.
  5. Heat a small skillet with a drizzle of oil over medium-high heat. Cook the tortilla strips in a single layer for 2 to 3 minutes per side until golden and crisp. Transfer to a paper towel.
  6. Ladle soup into bowls, top with tortilla strips, avocado, cheese, sour cream, and cilantro. Serve immediately.

Notes

The tortilla strips add the signature crunch but are optional; the soup is still delicious without them. If you like more heat, leave some jalapeño seeds in during step one. This soup thickens as it sits, so add a splash of broth when reheating leftovers.