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Low Carb Chicken Tortilla Soup

Low Carb Chicken Tortilla Soup

This easy low carb chicken tortilla soup is bursting with bold flavors and makes the perfect weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soup
Cuisine Mexican-Inspired
Servings 4
Calories 220 kcal

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.

Notes

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
Keyword Low Carb Chicken Tortilla Soup