Craving a warm, comforting bowl of soup that won’t derail your health goals? This Low Carb Chicken Tortilla Soup is your answer. It delivers all the rich, smoky, and zesty flavors of the classic dish, but without the high carbs. We’ve packed it with tender shredded chicken, a creamy broth, and vibrant spices, making it a perfectly satisfying meal for any night of the week. It’s a simple, one-pot recipe that the whole family will love, whether they’re following a keto diet or not.
This soup is incredibly easy to whip up, making it ideal for busy weeknights. Forget simmering for hours; you can have this flavorful soup on the table in under an hour. Get ready to find your new favorite comfort food!
Whisking in the cream cheese creates an irresistibly silky broth.
Why This Is the Best Low Carb Chicken Tortilla Soup
You’re going to love this recipe, and here’s why. It’s designed to be both delicious and incredibly simple. We focus on building deep, authentic flavor without adding unnecessary carbs or sugars.
Rich and Creamy Broth: We use cream cheese to create a velvety, luxurious texture that perfectly complements the spicy notes of the soup.
Packed with Flavor: A blend of chili powder, cumin, smoked paprika, and fire-roasted tomatoes creates a complex, smoky flavor base that tastes like it’s been simmering all day.
Quick & Easy: This one-pot meal comes together in less than 45 minutes, making it a perfect solution for a hectic schedule.
Keto-Friendly & Gluten-Free: With only a handful of net carbs per serving and no gluten-containing ingredients, it fits seamlessly into a low-carb or keto lifestyle. For another fantastic soup idea, check out this delicious cabbage roll soup.
Ingredients You’ll Need
This recipe uses simple, easy-to-find ingredients to create its signature taste. Here’s what you’ll need to gather.
For the Soup:
Avocado Oil: A neutral, high-heat oil perfect for sautéing.
Onion & Garlic: The essential aromatic base for any great soup.
Jalapeño: Adds a gentle kick of heat. Remove the seeds for less spice.
Chicken Broth: The savory liquid foundation of our soup.
Fire-Roasted Diced Tomatoes: Provides a deep, smoky flavor that regular diced tomatoes can’t match.
Spices: A mix of chili powder, cumin, smoked paprika, and dried oregano gives the soup its classic Tex-Mex taste.
Shredded Chicken: Use a rotisserie chicken for a quick shortcut, or poach your own chicken breasts.
Cream Cheese: The secret ingredient for an ultra-creamy, low-carb broth.
Lime Juice: Fresh lime juice at the end brightens up all the flavors.
For the Toppings:
Shredded Cheddar Cheese
Sour Cream or Greek Yogurt
Diced Avocado
Fresh Cilantro
Sliced Jalapeños
Low-Carb Tortilla Strips (store-bought or homemade)
Simple, fresh ingredients are the key to this flavorful soup.
How to Make Low Carb Chicken Tortilla Soup
Making this soup is a breeze. Just follow these simple steps, and you’ll have a steaming bowl of deliciousness in no time.
Sauté Aromatics: Heat the avocado oil in a large pot or Dutch oven over medium heat. Add the chopped onion and jalapeño and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
Bloom the Spices: Stir in the chili powder, cumin, smoked paprika, and oregano. Cook for about 30 seconds, stirring constantly, until the spices are fragrant. This step is key to unlocking their full flavor.
Simmer the Broth: Pour in the chicken broth and the can of undrained fire-roasted tomatoes. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for at least 15 minutes to allow the flavors to meld.
Make it Creamy: Add the softened cream cheese to the pot. Whisk continuously until the cream cheese is fully melted and incorporated into the broth, creating a smooth and creamy texture.
Add Chicken & Finish: Stir in the shredded chicken and cook until it’s heated through. Turn off the heat and stir in the fresh lime juice. Season with salt and pepper to taste.
Serve and Garnish: Ladle the hot soup into bowls. Top with your favorite garnishes like shredded cheese, avocado, cilantro, and sour cream. Enjoy immediately!
The Best Toppings for Keto Tortilla Soup
The toppings are arguably one of the best parts of any tortilla soup! Here are some fantastic low-carb options to customize your bowl:
Avocado: Adds a cool, creamy contrast to the warm, spicy soup.
Cheese: Shredded cheddar, Monterey Jack, or a Mexican blend works beautifully.
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Sour Cream: A dollop adds extra creaminess and a tangy flavor.
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Cilantro: Fresh cilantro provides a burst of bright, herbal flavor.
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Lime Wedges: A final squeeze of lime juice enhances all the other flavors.
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Keto-Friendly Tortilla Strips: You can find low-carb tortillas at most grocery stores. Simply slice them into strips, toss with oil, and bake or air-fry until crispy.
To make sure your Low Carb Chicken Tortilla Soup turns out perfectly every time, keep these tips in mind.
Use Softened Cream Cheese: Let your cream cheese sit at room temperature for about 30 minutes before adding it to the soup. This helps it melt smoothly without clumping.
Don’t Boil After Adding Cream Cheese: Once the cream cheese is in, keep the soup at a gentle simmer. Boiling can cause the cream cheese to separate.
Use a Rotisserie Chicken: For a super quick weeknight meal, a store-bought rotisserie chicken is your best friend. It’s flavorful and saves you a ton of time.
Taste and Adjust: Always taste your soup before serving. It might need a little more salt, an extra squeeze of lime, or a dash more chili powder to suit your preference. Looking for another classic soup? Try this easy French onion soup.
Meal Prep, Storage, and Reheating
This soup is perfect for meal prep! It stores and reheats beautifully, and the flavor often gets even better the next day.
To Store: Let the soup cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days.
To Reheat: Gently reheat the soup on the stovetop over medium-low heat until warmed through. Avoid boiling it. You can also reheat individual portions in the microwave.
To Freeze: This soup freezes well. Pour it into a freezer-safe container, leaving some room for expansion. It can be frozen for up to 3 months. Thaw it in the refrigerator overnight before reheating. Store toppings separately.
The cream cheese in this recipe acts as a natural thickener, creating a creamy broth. If you prefer an even thicker soup, you can simmer it uncovered for an extra 10-15 minutes to allow some of the liquid to evaporate.
You can make your own crispy strips by slicing low-carb tortillas (like those made with almond flour), tossing them in a little oil and salt, and baking at 400°F (200°C) for 5-8 minutes until golden. You can also use crushed pork rinds for a crunchy, zero-carb topping.
Absolutely! Sauté the onions, jalapeño, and garlic first, then add them and all other ingredients except the cream cheese, chicken, and lime juice to the slow cooker. Cook on low for 4-6 hours. About 30 minutes before serving, stir in the shredded chicken and softened cream cheese until creamy, then add the lime juice.
This recipe has a mild to medium level of heat from the jalapeño and chili powder. To reduce the spice, make sure to remove all seeds from the jalapeño. For a spicier soup, leave some seeds in or add a pinch of cayenne pepper.
This soup has approximately 6 grams of net carbs per serving (Total Carbs – Fiber). The exact count can vary slightly depending on the specific brands of ingredients and toppings you use.
A Keto Soup You’ll Crave
This Low Carb Chicken Tortilla Soup recipe is a testament to the fact that eating healthy doesn’t mean sacrificing flavor. It’s a rich, satisfying, and deeply comforting meal that you can feel good about serving. We’re sure it will become a staple in your recipe collection. If you try it, let us know what you think in the comments below and don’t forget to share your creations on Pinterest!
This creamy and delicious Low Carb Chicken Tortilla Soup is ready in under 45 minutes!
Low Carb Chicken Tortilla Soup
FL Recipes
Low Carb Chicken Tortilla Soup (Easy & Creamy!)
This Low Carb Chicken Tortilla Soup is packed with smoky, zesty flavor. A creamy, keto-friendly, one-pot meal that's ready in under 45 minutes!
Heat the avocado oil in a large pot or Dutch oven over medium heat. Add the chopped onion and jalapeño and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
Stir in the chili powder, cumin, smoked paprika, and oregano. Cook for about 30 seconds, stirring constantly, until the spices are fragrant.
Pour in the chicken broth and the can of undrained fire-roasted tomatoes. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for at least 15 minutes to allow the flavors to meld.
Add the softened cream cheese to the pot. Whisk continuously until the cream cheese is fully melted and incorporated into the broth, creating a smooth and creamy texture.
Stir in the shredded chicken and cook until it's heated through. Turn off the heat and stir in the fresh lime juice. Season with salt and pepper to taste.
Ladle the hot soup into bowls. Top with your favorite garnishes like shredded cheese, avocado, cilantro, and sour cream. Enjoy immediately!
Nutrition
Calories: 385kcalProtein: 30gFat: 25gFiber: 3g
Notes
For a spicier soup, leave some seeds in the jalapeño or add a pinch of cayenne pepper. Ensure the cream cheese is fully softened to prevent clumping and create the creamiest broth.
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
