Low Carb Chicken Tortilla Soup

You know those nights when you need something hearty, healthy, and ready in a flash? That’s exactly why this Low Carb Chicken Tortilla Soup has become my go-to. I first whipped it up on a busy weeknight when my family was begging for something comforting but light – and wow, did it deliver! The smoky cumin, tender chicken, and fresh avocado make it taste like it simmered all day, but it’s done in just 30 minutes. No fancy ingredients, no complicated steps – just big, bold flavor that satisfies without weighing you down. Trust me, this one’s a keeper.

Why You’ll Love This Low Carb Chicken Tortilla Soup

This soup isn’t just delicious—it’s packed with everything you need for a satisfying meal without the guilt. Here’s why it’s become my weeknight hero:

• Ready in 30 minutes flat: From chopping to serving, it’s faster than takeout. Perfect for those "I’m starving NOW" moments.
• Protein powerhouse: With a whole pound of chicken, it keeps you full for hours—no carb crashes here.
• Bold flavors that dance: Smoky cumin, punchy chili powder, and fresh cilantro make every spoonful exciting.
• Naturally gluten-free: Skip the flour tortillas (or use almond flour ones) and enjoy all the Mexican flavors worry-free.

Seriously, this soup is the cozy hug your busy week needs!

Ingredients for Low Carb Chicken Tortilla Soup

Grab these simple ingredients – you might already have most in your pantry! The magic happens when these basics come together:

• For the base: 1 tbsp olive oil (the good stuff!), 1 lb boneless chicken breast (diced into bite-sized pieces)
• Flavor builders: 1 onion (chopped), 2 cloves garlic (minced – don’t skip this!), 1 bell pepper (any color, diced)
• The liquid gold: 1 can (14 oz) diced tomatoes (with juices!), 4 cups chicken broth (homemade if you’ve got it)
• Spice magic: 1 tsp cumin (that earthy depth), 1 tsp chili powder (adjust to your heat level), 1/2 tsp paprika (smoky or sweet – your call), salt and pepper to taste
• Finishing touches: 1 avocado (sliced), fresh cilantro (a handful, roughly chopped)

Ingredient Notes & Substitutions

Here’s where I get real about swaps – because we’ve all been there staring at an empty pantry at dinner time!

Protein options: Out of chicken? Try diced turkey or even beef bacon for a smoky twist. Just brown it first like you would the chicken.

Broth boosters: If you’re out of chicken broth, vegetable broth works great. For extra richness, stir in a spoonful of tomato paste with your diced tomatoes.

Spice smarts: That cumin is non-negotiable – it gives that authentic Mexican flavor. But if you’re missing chili powder, a dash of cayenne plus a pinch of oregano will get you close.

Garnish game: No fresh cilantro? A squeeze of lime works wonders. Avocado too ripe? Try a dollop of sour cream or Greek yogurt instead.

Remember: cooking is about making it work with what you’ve got. This soup is forgiving – that’s why I love it!

How to Make Low Carb Chicken Tortilla Soup

Alright, let’s get cooking! This soup comes together so easily, you’ll be amazed at how much flavor we’re packing into just 30 minutes. Here’s exactly how I do it:

1. Heat that oil: Grab your favorite soup pot (I use my trusty Dutch oven) and warm 1 tbsp olive oil over medium heat. You’ll know it’s ready when it shimmers slightly – about 1 minute.
2. Brown the chicken: Add your diced chicken in a single layer – don’t crowd the pan! Let it sizzle untouched for 2-3 minutes until the bottoms get golden, then stir and cook until no pink remains (about 5 minutes total). Pro tip: That brown stuff on the pan? Flavor gold – don’t scrape it off yet!
3. Sauté the veggies: Toss in the onion, garlic, and bell pepper. Stir like you mean it, scraping up those delicious browned bits from the chicken. Cook until the onions turn translucent and the peppers soften – about 5 minutes. Your kitchen should smell amazing right now!
4. Bring on the liquids: Pour in the diced tomatoes (juices and all!) and chicken broth. Add all your spices – cumin, chili powder, paprika, plus a good pinch of salt and pepper. Give it a big stir and bring to a lively boil.
5. Simmer to perfection: Reduce heat to low and let it bubble gently for 15 minutes. This is when all the flavors get to know each other. Resist the urge to stir too much – just let it work its magic!
6. Taste and tweak: Give it a try – need more salt? More kick? Now’s the time to adjust. Then ladle into bowls and top with avocado slices and a generous sprinkle of fresh cilantro.

Tips for the Best Low Carb Chicken Tortilla Soup

After making this soup more times than I can count, here are my hard-earned secrets for absolute perfection:

• Control the heat: Love spice? Add a diced jalapeño with the bell peppers. Sensitive to heat? Use mild chili powder and skip the cayenne.
• Chicken doneness test: When browning the chicken, pull a piece out and cut it – it should be just barely opaque in the center. It’ll finish cooking during simmering, staying juicy instead of turning rubbery.
• Garnish with gusto: Those fresh toppings aren’t just pretty – they’re essential! The cool avocado balances the warm spices, and the cilantro adds a bright pop. Don’t skip them!
• Watch the simmer: If your soup reduces too much, just add a splash of broth or water. We want it hearty, but not stew-thick (unless that’s your thing!).

There you have it – my foolproof method for the most satisfying low carb chicken tortilla soup. Now go make some magic!

Serving Suggestions for Low Carb Chicken Tortilla Soup

Now comes the fun part – dressing up your soup to make it a real showstopper! I always set out a little topping bar when I serve this because everyone in my family likes it their own way. Here’s what I reach for:

• The essentials: Creamy avocado slices (toss them with a squeeze of lime to prevent browning), a big handful of fresh cilantro, and lime wedges for squeezing over the top – that citrusy zing cuts through the richness perfectly.
• Crunch factor: If you’re missing the tortilla element, try keto-friendly tortilla strips made from almond flour or cheese crisps. I sometimes bake shredded cheese until crispy for an irresistible cheesy crunch.
• Cool contrasts: A dollop of sour cream or Greek yogurt adds a lovely creamy tang. For extra protein, I’ll sprinkle on some crumbled queso fresco or shredded Monterey Jack that melts beautifully into the hot soup.

For sides, keep it light and fresh – this soup is plenty filling on its own! A simple mixed greens salad with a lime vinaigrette works wonders. When I’m feeling fancy, I’ll roast some zucchini strips with chili powder to scoop up the broth. Honestly though? A warm low-carb tortilla on the side for dipping makes it feel like a full-on fiesta!

Storing and Reheating Low Carb Chicken Tortilla Soup

Let’s talk leftovers – because this soup somehow tastes even better the next day! I always make a double batch just so I’ve got ready-to-go meals waiting in the fridge. Here’s how I keep it fresh and delicious:

Fridge smarts: Cool your soup completely before storing (I leave it on the counter for about 30 minutes). Transfer to an airtight container – glass works best to prevent any funky smells. It’ll stay perfect for 3 days, though mine never lasts that long!

Reheating like a pro: For the stovetop, pour your soup into a pot with a splash of broth or water to loosen it up. Heat on medium-low, stirring occasionally, until steaming (about 5 minutes). Microwave warriors – cover your bowl with a damp paper towel and heat in 1-minute bursts, stirring between each. The avocado and cilantro should always be added fresh when serving, never reheated.

Freezer magic: This soup freezes beautifully for up to 3 months! I portion it into freezer bags (laid flat to save space) or individual containers. Thaw overnight in the fridge before reheating. Quick tip: leave out the avocado when freezing – add it fresh later for that perfect creamy texture.

One last thing – if your soup thickens in the fridge, don’t worry! Just whisk in a little extra broth when reheating to bring it back to that perfect soupy consistency. Now you’ve got no excuse not to enjoy this goodness all week long!

Low Carb Chicken Tortilla Soup Nutritional Information

Now, I’m no nutritionist, but I’ve crunched the numbers on this soup because let’s face it – we all want to know what we’re putting into our bodies! These figures are estimates per serving (about 1 1/2 cups), using the exact ingredients I listed. Your mileage may vary depending on exact portions and brands, but here’s the scoop:

• Calories: Around 250 – light enough for lunch, but filling enough to keep you satisfied.
• Protein: A whopping 25g from all that chicken – perfect for keeping energy levels steady.
• Carbs: Just 10g total, with 4g of fiber bringing net carbs down to only 6g per bowl.
• Fats: 12g total (mostly from that glorious avocado and olive oil), with only 2g saturated.
• Sodium: About 800mg – if you’re watching salt, just use low-sodium broth.

What I love about these numbers? You’re getting a meal that’s low in carbs but high in flavor and nutrition. The olive oil provides healthy fats, the veggies pack vitamins, and the chicken delivers lean protein. And hey – if you skip the avocado garnish (though why would you?), you’ll save about 50 calories and 5g fat per serving.

Remember, nutrition isn’t just about numbers – it’s about nourishing your body with real, wholesome ingredients. This soup gives you exactly that, plus the comfort of knowing exactly what’s in your bowl!

FAQs About Low Carb Chicken Tortilla Soup

I get asked about this soup all the time – here are the most common questions that pop up, along with my tried-and-true answers:

Can I use frozen chicken?
Absolutely! Just thaw it completely first (overnight in the fridge works best). I sometimes dice it while still slightly firm – makes cutting easier. Pat it dry before cooking so it browns nicely instead of steaming in the pan.

How can I reduce the sodium?
Easy fixes! Use low-sodium chicken broth (or make your own). Skip adding extra salt until the very end – you might find the spices give enough flavor without it. And watch those canned tomatoes – look for “no salt added” versions if sodium’s a big concern.

Is this soup freezer-friendly?
One of the best freezer meals around! Just leave out the avocado and cilantro before freezing. Portion it into containers, leaving an inch of space at the top (liquids expand when frozen). Thaw in the fridge overnight, then reheat gently on the stove with a splash of broth to freshen it up.

Can I make it in a slow cooker?
You bet! Brown the chicken and sauté the veggies first (trust me, this step matters for flavor!), then dump everything into the slow cooker. Cook on LOW for 4-5 hours or HIGH for 2-3. The longer cook time makes the chicken ultra-tender – just stir gently before serving.

What if I don’t have all the spices?
No panic! The cumin is essential, but you can improvise the rest. Try a tablespoon of taco seasoning instead of the individual spices, or mix smoked paprika with a pinch of garlic powder and oregano. The soup will still taste amazing – promise!

Now that you’ve got all the insider tips, I want to hear from you! Try this recipe and share your twist in the comments – did you add extra heat? Try a different protein? I read every one and love seeing how you make it your own!

Print