Keto Chicken Tortilla Soup
Loaded with big and bold flavors, this super chunky and super delish keto Chicken Tortilla Soup is a hearty and tasty meal!
Servings: 6 servings
- 6 cups chicken broth divided
- 1/2 pound chicken breast about 2 breasts
- 1 tablespoon avocado oil
- 1/2 cup onion diced
- 2 cloves garlic minced
- 1/2 jalapeno seeded and diced finely
- 14.5 ounce canned crushed tomatoes
- 4 ounce canned green chilis
- 1 roma tomato diced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon chipotle powder
- 2 tablespoons chopped cilantro
- 2 tablespoons fresh lime juice
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- Optional garnishes: avocado, sour cream, cheese, jalapenos
Add the chicken to a medium-size soup pot and add 4 cups of chicken broth. Simmer the chicken on low heat for about 15 minutes or until the chicken is tender and cooked.
Remove the chicken and set it to cool.
Meanwhile, add the oil to a medium-size skillet and heat the pan over medium heat. Add the onions, garlic, and jalapeno and cook until the onions are tender. About 6 minutes.
Scrape the sauteed veggies into the broth, then add the canned tomatoes, canned chilis, and spices. Add the remaining 2 cups of chicken broth to the pot.
Simmer the broth over low heat for 10 minutes while you shred the chicken.
Use two forks or your favorite meat claws to shred the chicken, discarding the bone or skin if necessary.
Add the chicken to the soup pot and simmer, covered, an additional 10 minutes.
Add the lime juice, cilantro, and salt and pepper to taste.
Serve with your favorite garnishes and enjoy!
Serving: 1.5cups | Calories: 115kcal | Carbohydrates: 10g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 1467mg | Potassium: 624mg | Fiber: 2g | Sugar: 4g | Vitamin A: 451IU | Vitamin C: 35mg | Calcium: 58mg | Iron: 2mg | Net Carbohydrates: 8g