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
Calories: 115kcal
Equipment
Ingredients
- 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
Instructions
- 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!
Nutrition
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