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Keto Chicken Tortilla Soup

A delightful creamy soup with a zesty kick, perfect for chilly evenings and family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: Keto, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the soup base
  • 2 tablespoons avocado oil (or other neutral oil)
  • ½ medium white onion, diced (or 1 small onion, diced)
  • 2 teaspoons minced garlic aromatic and inviting
  • 2 jalapeños, finely diced for that spicy kick
  • 6 cups low-sodium chicken broth the hearty base of the soup
  • 1 teaspoon cumin grounding the dish with warm earthiness
  • 1 (14.5-ounce) can fire-roasted diced tomatoes adding a smoky sweetness
  • 1 pound boneless, skinless chicken breasts approximately 2-3 medium chicken breasts
  • 2 limes, juiced plus wedges for garnish
  • 1½-2 teaspoons salt seasoning the soup perfectly
  • Freshly ground black pepper to taste
  • 1 cup cilantro leaves, roughly chopped providing a fresh herbal lift
  • 1 large avocado (optional, for topping; pitted and sliced)
  • Shredded Monterey cheese (optional, for topping) adding a wonderful gooeyness

Method
 

Preparation
  1. Heat the avocado oil in a large pot over medium-high heat.
  2. Add diced onion and sauté for 2 minutes until softened.
  3. Stir in minced garlic and diced jalapeños. Cook for an additional minute.
  4. Pour in chicken broth, cumin, and fire-roasted tomatoes. Bring to a boil.
  5. Reduce the heat to a simmer.
  6. Add uncooked chicken breasts and cook for 20 to 25 minutes until just cooked through.
  7. Transfer chicken to a bowl or cutting board to let it rest.
  8. Once cool, shred the chicken using your preferred method.
  9. In a medium bowl, place softened cream cheese. If not fully softened, microwave for roughly 1 minute.
  10. Ladle hot soup over the cream cheese and whisk until smooth and creamy.
  11. Pour the cream cheese mixture back into the pot and add lime juice, salt, black pepper, and cilantro.
Serving
  1. Ladle the soup into serving bowls.
  2. Top with sliced avocado, cheese, jalapeños, or sour cream as desired.

Notes

For variety, consider adding black beans or corn if not strictly keto. Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.