Low Carb Chicken Tortilla Soup

Warm up with this hearty and flavorful Low Carb Chicken Tortilla Soup, a lighter twist on the classic comfort food that’s perfect for keto and low-carb lifestyles. Packed with tender shredded chicken, vibrant vegetables like zucchini, bell pepper, and jalapeño, and a rich, perfectly spiced tomato broth, this soup offers all the indulgent flavors you love without the carbs. Topped with creamy avocado, fresh cilantro, and a zesty squeeze of lime, it delivers a fresh and satisfying finish. Optional low-carb tortilla strips and shredded cheddar cheese add a comforting crunch and touch of indulgence. Ready in just 45 minutes and loaded with protein, this wholesome soup makes an effortless weeknight dinner or meal-prep option that’s both delicious and nourishing!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 tablespoons Olive oil
• 1 medium Onion, chopped
• 3 large Garlic cloves, minced
• 1 medium Bell pepper, chopped
• 1 medium Jalapeño, seeded and chopped
• 1 pound Chicken breast, boneless and skinless
• 6 cups Chicken broth, low-sodium
• 10 ounces Canned tomatoes with green chilies
• 2 tablespoons Tomato paste
• 1 teaspoon Smoked paprika
• 1 teaspoon Ground cumin
• 1 teaspoon Oregano
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 medium Zucchini, diced
• 0.25 cup Fresh cilantro, chopped
• 1 large Avocado, diced
• 1 large Lime, cut into wedges
• 0.5 cup Shredded cheddar cheese (optional)
• 1 cup Thin low-carb tortilla strips (optional)

Directions

Step 1

Heat olive oil in a large pot over medium heat.

Step 2

Add chopped onions, garlic, bell pepper, and jalapeño to the pot. Sauté for about 5 minutes until the vegetables become tender.

Step 3

Add the chicken breast to the pot, and pour in the chicken broth.

Step 4

Stir in the canned tomatoes with green chilies and tomato paste.

Step 5

Add smoked paprika, ground cumin, oregano, salt, and black pepper to the pot. Stir well to combine.

Step 6

Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 15 minutes.

Step 7

Remove the chicken breast from the pot and shred it using two forks.

Step 8

Return the shredded chicken to the pot and add the diced zucchini.

Step 9

Simmer for an additional 10 minutes until the zucchini is tender.

Step 10

Stir in the chopped cilantro.

Step 11

Ladle the soup into bowls and top with diced avocado.

Step 12

Serve with lime wedges on the side, and sprinkle with cheddar cheese and tortilla strips if desired.

Nutrition Facts

Serving size	(3319.6g)

Amount per serving	% Daily Value*
Calories	2574.1

Total Fat 123.2g	0%
Saturated Fat 34.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 445.6mg	0%
Sodium 6540.9mg	0%
Total Carbohydrate 168.9g	0%
Dietary Fiber 88.6g	0%
Total Sugars 26.0g
Protein 219.1g	0%

Vitamin D 71.0IU	0%
Calcium 1201.7mg	0%
Iron 22.6mg	0%
Potassium 4930.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.7%

Protein: 32.9%

Carbs: 25.4%