This easy low carb chicken tortilla soup is bursting with bold flavors and makes the perfect weeknight dinner. With tender shredded chicken, a zesty tomato base, and just the right amount of spice, it’s a cozy, nourishing meal you can whip up in under 30 minutes.
Plus, it’s keto-friendly, gluten-free, and perfect for anyone looking to enjoy a comforting bowl of soup without the extra carbs.
We first fell in love with this recipe during a chilly fall evening when we craved something warm and satisfying but didn’t want to spend hours in the kitchen. The combination of the rich broth, tender chicken, and crisp homemade low carb tortilla chips quickly became a family favorite.
It’s hearty enough to stand on its own but light enough to leave you feeling energized after dinner. Let’s get cooking!
Quick Look at What’s Inside
Nutrition Benefits of Low Carb Chicken Tortilla Soup
This Low Carb Chicken Tortilla Soup isn’t just comforting and delicious, it’s packed with nutrients that support your health:
- Lean Protein: The shredded chicken breast provides high-quality protein, keeping you full and satisfied while supporting muscle health.
- Rich in Antioxidants: Tomatoes contain lycopene, a powerful antioxidant that may help protect your cells and support heart health.
- Gut-Friendly Fiber: Avocado and almond flour add fiber to the dish, promoting digestion and helping regulate blood sugar levels.
- Low Carb and Diabetic-Friendly: With minimal carbs, this soup is a fantastic option for those following a keto lifestyle or managing blood sugar levels.
Ingredients for Low Carb Chicken Tortilla Soup
For the Soup:
- 1 tablespoon olive oil
- 2 tablespoons chopped onion
- 1 clove garlic, minced
- 8 ounces canned chopped tomatoes
- 3 cups chicken broth
- 6 ounces shredded cooked chicken breast
- 1 tablespoon chopped cilantro
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/4 teaspoon chipotle powder (optional, for extra heat)
- 1 avocado, chopped
- Chopped jalapeño pepper (optional, for garnish)
For the Tortilla Chips:
- 2/3 cup almond flour
- 1 1/2 teaspoons xanthan gum
- 1 teaspoon baking powder
- 1/8 teaspoon garlic powder
- 1/8 teaspoon salt
- 1 teaspoon apple cider vinegar
- 1 egg, lightly beaten
Step-by-Step Instructions for Low Carb Chicken Tortilla Soup
1. Sauté the Aromatics
Heat the olive oil in a medium soup pot over medium heat. Once hot, add the chopped onions and sauté for about 5 minutes, until softened and fragrant. Add the minced garlic and cook for another minute, stirring frequently to prevent burning.
2. Build the Soup Base
Stir in the canned chopped tomatoes, chicken broth, shredded chicken, chopped cilantro, and spices (cumin, chili powder, paprika, and chipotle powder if using).
Give everything a good stir and bring the soup to a gentle simmer over medium heat. Let it cook for about 10 minutes to allow the flavors to meld beautifully.
3. Make the Low Carb Tortilla Chips
While the soup is simmering, prepare the tortilla chips. In a food processor, combine the almond flour, xanthan gum, baking powder, garlic powder, and salt.
Pulse until mixed. Add the apple cider vinegar and beaten egg, then process until a dough forms. Wrap the dough in plastic wrap and refrigerate for 10 minutes to firm up.
Divide the dough into four balls. Flatten each ball using a tortilla press or roll it out between two sheets of parchment paper until thin. Cut into tortilla chip shapes.
Heat a lightly oiled skillet over medium heat. Cook the tortilla chips for about 5 minutes on each side, until golden brown and crispy.
4. Serve and Enjoy
Ladle the hot soup into bowls and top with your crispy tortilla chips, diced avocado, and fresh jalapeño slices if desired. Serve immediately and enjoy the perfect balance of textures and flavors in every bite.
Tips from Our Test Kitchen
- For a creamier version, stir in a splash of heavy cream or coconut milk just before serving.
- If you’re short on time, use pre-cooked rotisserie chicken to speed up prep.
- Want to make it in a slow cooker? Combine all soup ingredients (except the avocado and tortilla chips) in a crockpot and cook on low for 4–6 hours.
Variations, Leftovers & Storage
- Ingredient Swaps: Don’t have almond flour? Try coconut flour instead, but adjust the liquid slightly as it absorbs more moisture.
- Storage: Store leftover soup in an airtight container in the fridge for up to 4 days. Reheat on the stove over low heat or in the microwave. Keep the tortilla chips separate to maintain their crispiness.
- Repurpose Leftovers: Transform leftover soup into a creamy chicken tortilla casserole by adding shredded cheese and baking it in the oven.
Nutrition Facts (Per Serving)
- Calories: 220
- Protein: 20g
- Fat: 14g
- Carbohydrates: 6g
- Fiber: 3g
Frequently Asked Questions (FAQ)
Can I make this soup ahead of time?
Yes! The soup base can be made a day or two ahead and stored in the fridge. Simply reheat it and add fresh toppings and tortilla chips before serving.
Are the tortilla chips necessary for the recipe?
Not at all! While the chips add a delightful crunch, you can skip them or replace them with low carb store-bought options for convenience.
Can I freeze this soup?
Absolutely. Freeze the soup (without the avocado or chips) in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Is this soup spicy?
It has a mild kick, thanks to the chili powder and chipotle powder. Adjust the spice level by reducing or omitting these ingredients or add extra jalapeños for more heat!
What can I serve with this soup?
A simple side salad or a dollop of sour cream pairs wonderfully with this soup. For a heartier meal, try it alongside roasted veggies or cauliflower rice.
Comfort food that fits your low-carb lifestyle.
This easy low carb chicken tortilla soup is a delicious, healthy way to enjoy the comforting flavors of traditional tortilla soup without the extra carbs. It’s perfect for busy weeknights, cozy fall evenings, or any time you’re craving a warm, satisfying meal.
Give it a try and let us know how it turned out in the comments below! Don’t forget to share your creations on social media and tag Simply Nourished Life, we’d love to see your version of this weeknight dinner winner.
Looking for more low carb inspiration? Check out our other recipes like keto-friendly creamy chicken tortellini soup or our zero-carb soup roundup for ideas!
Stay nourished, friends!
Low Carb Chicken Tortilla Soup
Ingredients
For the Soup:
- 1 tablespoon olive oil
- 2 tablespoons chopped onion
- 1 clove garlic minced
- 8 ounces canned chopped tomatoes
- 3 cups chicken broth
- 6 ounces shredded cooked chicken breast
- 1 tablespoon chopped cilantro
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/4 teaspoon chipotle powder optional, for extra heat
- 1 avocado chopped
- Chopped jalapeño pepper optional, for garnish
For the Tortilla Chips:
- 2/3 cup almond flour
- 1 1/2 teaspoons xanthan gum
- 1 teaspoon baking powder
- 1/8 teaspoon garlic powder
- 1/8 teaspoon salt
- 1 teaspoon apple cider vinegar
- 1 egg lightly beaten
Instructions
Sauté the Aromatics
- Heat the olive oil in a medium soup pot over medium heat. Once hot, add the chopped onions and sauté for about 5 minutes, until softened and fragrant. Add the minced garlic and cook for another minute, stirring frequently to prevent burning.
Build the Soup Base
- Stir in the canned chopped tomatoes, chicken broth, shredded chicken, chopped cilantro, and spices (cumin, chili powder, paprika, and chipotle powder if using).
- Give everything a good stir and bring the soup to a gentle simmer over medium heat. Let it cook for about 10 minutes to allow the flavors to meld beautifully.
Make the Low Carb Tortilla Chips
- While the soup is simmering, prepare the tortilla chips. In a food processor, combine the almond flour, xanthan gum, baking powder, garlic powder, and salt.
- Pulse until mixed. Add the apple cider vinegar and beaten egg, then process until a dough forms. Wrap the dough in plastic wrap and refrigerate for 10 minutes to firm up.
- Divide the dough into four balls. Flatten each ball using a tortilla press or roll it out between two sheets of parchment paper until thin. Cut into tortilla chip shapes.
- Heat a lightly oiled skillet over medium heat. Cook the tortilla chips for about 5 minutes on each side, until golden brown and crispy.
Serve and Enjoy
- Ladle the hot soup into bowls and top with your crispy tortilla chips, diced avocado, and fresh jalapeño slices if desired. Serve immediately and enjoy the perfect balance of textures and flavors in every bite.