Keto Chicken Tortilla Soup
A hearty and comforting low-carb chicken soup with vibrant flavors and creamy consistency, perfect for family dinners or meal prep.
Ingredients
Main Ingredients
- 1 lb chicken breast Skinless and boneless
- 1 tablespoon olive oil For sautéing
- 1 medium onion, chopped For flavor base
- 2 cloves garlic, minced For flavor
- 1 can diced tomatoes With juice
- 4 cups chicken broth Low sodium recommended
- 1 cup heavy cream For creaminess
- 1 teaspoon cumin For warmth
- 1 teaspoon chili powder For spice
- to taste Salt and pepper For seasoning
Toppings
- as desired avocado Diced
- as desired shredded cheese Optional
- as desired cilantro Chopped, for garnish
Instructions
Cooking
- In a large pot, heat the olive oil over medium heat until it shimmers.
- Add the chopped onion and cook until soft and translucent, about 5 minutes, stirring occasionally to prevent sticking.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the chicken breast, diced tomatoes (with juice), chicken broth, heavy cream, cumin, chili powder, salt, and pepper. Mix well.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes or until the chicken is cooked through.
- Remove the chicken, shred it using two forks, and return it to the pot. Stir to incorporate.
Serving
- Serve hot, garnished with avocado, shredded cheese, and fresh cilantro.
Notes
Store leftovers in an airtight container for up to 4 days. Soup freezes well for up to 3 months. Reheat on the stovetop over low heat.