I love this keto tortilla soup recipe!
It reminds me of cold winter days sitting in front of the fireplace with my family.
As you can see from the picture, it’s not a thick, heavy soup. But it’s brothy and bursting with fresh, fantastic flavors.
And unless you’re doing a Whole30, don’t sleep on the fried tortilla strips! However, if you prefer tortilla-less or don’t want to spend the extra time, it’s still super yummy 🙂
Keto chicken tortilla soup instructions
In the jar of a blender, add diced tomatoes, onion, jalapeno (if desired), and garlic. Blend until smooth.
In the Instant Pot, combine the tomato/onion/garlic mixture, chicken broth, chicken breasts, chopped celery, chopped carrot, diced tomatoes with green chilis and spices.
The spices include coriander, cumin, black pepper, chili powder, sea salt, and oregano.
While carrots aren’t usually considered Keto, once divided into the soup, they only add 1 carb per serving and add tons of flavor!
Then, place the lid on the instant pot and turn the valve to “sealing”. Cook on high pressure for 18 minutes.
When the soup is done cooking, remove the chicken from the pot and place in a large bowl. Shred with 2 forks then return to the pot.
Serve with fried tortilla strips (if using), fresh limes, cilantro, and avocado if desired.
How to fry tortilla strips
While the soup is cooking, fry the tortillas.
Cut the tortillas into strips using a pizza cutter. Then, heat about 1/4 to 1/2 -inch of oil over medium heat.
Once heated, add the tortilla strips to the hot oil in a single layer. Do not overcrowd the skillet and fry in batches if needed. Fry until both sides are a deep golden brown – flipping with tongs as needed.
Set aside on a paper-towel-lined plate.
For the tortillas:
I always use Siete Almond Flour Tortillas. They’re easy, paleo, low(er) carb, and taste great!
I have not tested these tortilla strips using any of my homemade tortillas, but as long as you make them super-thin, they should work just fine! Here are some homemade Paleo tortilla options:
- Grain-Free Tortillas or Wraps
- Cassava Flour Tortillas (AIP, Egg, & Nut Free)
- Paleo Tortillas (AIP, Egg, & Nut Free)
Of the homemade options above, I prefer the grain-free tortillas or wraps because they’re so easy to make and always turn out great! The other options are great too though, especially if you can’t have eggs or nuts!
For Keto, you can use the Soft Keto Tortillas from my Keto Breads Cookbook or make it tortilla-less. *Note-If you sign up for my newsletter you’ll receive the recipe for FREE in a few days 🙂
Looking for more keto soup recipes?
I think you’ll love this Whole30 & Keto Taco Soup and Hearty Keto Instant Pot Chicken Soup recipe!
If you’ve tried this Keto Chicken Tortilla Soup or any other recipe on the blog please let me know in the comments below!
Or be sure to FOLLOW ME on Pinterest, Instagram, Facebook, or E-Mail to see more delicious food and find out what I’ve been up to! And as a bonus, if you sign up to follow me by E-Mail you’ll receive 2 FREE recipes from my Keto Breads Cookbook!
Keto Chicken Tortilla Soup {Instant Pot, Slow Cooker, Or Stove-Top}
Ingredients
- 14.5 oz. petite diced tomatoes with juice
- 1 small onion
- 3 cloves garlic
- 1 Jalapeno optional, seeded and deveined
- 8 Cups Chicken Broth
- 2 1/2 Lbs. boneless, skinless chicken breasts
- 3/4 Cup carrots chopped
- 1 Cup celery chopped
- 14.5 oz. diced tomatoes with green chili I use Ro-tel
- 1 tsp. ground coriander
- 1 tsp. ground cumin
- 1 tsp. ground black pepper
- 1 tsp. chili powder
- 1/4 Cup dried oregano
- sea salt to taste. I add around 1 tsp. then taste and add more as needed after cooking.
- fresh lime juice for garnish
- cilantro chopped, for garnish
- avocado sliced and pitted, for garnish
Fried Tortillas:
- 8 Siete Almond Flour Tortillas see notes below
- 1/2 Cup Avocado Oil or as needed
Instructions
Slow Cooker Instructions:
- Start by chopping up your carrots and celery. Pour into the slow cooker.
- In a blender, combine the diced tomatoes, onion, jalapeno (if using) and garlic. Blend on high until smooth. Pour this into the slow cooker as well.
- Add in the chicken broth.
- Stir in all your spices - coriander, cumin, pepper, chili powder, sea salt, and oregano.
- Then, add the chicken and diced tomatoes with green chilis.
- Cook on high for 5 hours, or until the chicken and veggies are tender.
- Use a slotted spoon to remove the chicken and place in a large bowl. Shred with 2 forks then return to slow cooker. Taste and adjust spices as needed.
- Serve with fried tortillas (if using), limes, cilantro, and avocado if desired.
Stove-Top Instructions
- In a large pot, add the chicken broth and place over medium/high heat.
- In a blender, combine the diced tomatoes, onion, jalapeno (if using), and garlic. Blend on high until smooth. Pour the mixture into the pot.
- Add the chicken, spices (including the coriander, cumin, black pepper, chili powder, sea salt, and oregano), chopped celery, chopped carrots, and diced tomatoes with chilis.
- Cover pot, leaving it slightly vented, and simmer about 25 -30 minutes, or until veggies are tender and chicken is cooked through.
- Remove the chicken with a slotted spoon and place in a large bowl. Shred with 2 forks and return to pot. Taste and adjust spices as needed.
- Serve with fried tortillas (if using), limes, cilantro, and avocado if desired.
Instant Pot Instructions:
- In the jar of a blender, add the diced tomatoes, onion, jalapeno (if using), and garlic. Blend until smooth.
- In the Instant Pot, combine the tomato/onion/garlic mixture, chicken broth, chicken breasts, chopped celery, chopped carrot, diced tomatoes with green chilis, and spices. The spices include the coriander, cumin, black pepper, chili powder, sea salt, and oregano.
- Place the lid on the instant pot and turn the valve to "sealing". Cook on high pressure for 18 minutes.
- Once the instant pot is done cooking, turn the valve to "venting" to release the pressure.
- Using a slotted spoon, remove the chicken and place in a large bowl. Shred with 2 forks and return to the instant pot. Taste and adjust spices as needed.
- Serve with fried tortillas (if using), limes, cilantro, and avocado if desired.
Fried Tortillas:
- Stack 2 or 3 tortillas on top of each other, then cut the tortillas into strips using a pizza cutter. Repeat with remaining tortillas.
- Then, heat about 1/4 to 1/2-inch of oil over medium heat or 375 degrees in a medium/large skillet.
- Once heated, add the tortilla strips to the hot oil in a single layer. Do not overcrowd the skillet and fry in batches if needed.
- Fry until both sides are a deep golden brown - flipping with tongs as needed. Set aside on a paper-towel-lined plate.
Notes
- Nutrition info does not include the tortillas.
- While carrots aren't usually considered Keto, once divided among the soup, they only add 1 carb per serving and add lots of flavor!
- Leftovers can be stored in the fridge for 3 to 5 days or frozen in individual portions for up to 3 months.
- If using the instant pot method, frozen chicken breasts can be used.
For The Tortillas
I always use Siete Almond Flour Tortillas. They're easy, paleo, low(er) carb, and taste great! I have not tested these tortilla strips using any of my homemade tortillas, but as long as you make them super-thin, they should work just fine! Here are some homemade Paleo tortilla options:- Grain-Free Tortillas or Wraps
- Cassava Flour Tortillas (AIP, Egg, & Nut Free)
- Paleo Tortillas (AIP, Egg, & Nut Free)
Nutritional information is approximate and may vary.
Yummy stuff and the perfect time of year to eat it!