This Keto Chicken Tortilla Soup (or tortilla-less!) is easy, can be made in the Instant Pot, Slow Cooker, or Stovetop, and is even better than the restaurant! Plus it is dairy-free, paleo, and can be made whole30-compliant!
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 😀
❤️ Why You'll Love This Keto Tortilla Soup Recipe: 1) It's easy to make. 2) Is warm and comforting with classic Mexican flavors. 3) It can be made on the stovetop or in an Instant Pot or slow cooker. 4) Is gluten-free, paleo, whole30, and low-carb coming in at only 3 net carbs per serving!
And if you're looking for more soup recipes, I think you'll love this Keto Taco Soup and Hearty Instant Pot Keto Chicken Soup recipe!
Or this butter chicken made in the Instant Pot from Easy Indian Cookbook looks yummy too!
🔪 Easy 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 low-carb, 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 it 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 ¼ to ½ -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
Here are some yummy tortilla options for frying up for the topping:
- Siete Almond Flour Tortillas for store-bought (while they're low-carb, they may be a bit high in carbs to be keto)
- Soft & Flexible Keto Tortillas
Or if you're not keto, these paleo tortillas or wraps would also be great! Just be sure to make them super thin!
Storage
- Store: Leftover keto soup can be stored in the fridge for up to 3-4 days.
- Reheat: Reheat gently in a saucepan on the stove or in the microwave. If the soup is frozen, thaw before reheating.
- Freeze: Once completely cooled, store without toppings in an airtight container in the freezer for 2-3 months.
Toppings
In addition to the fried tortillas, here are some more delicious toppings:
- Shredded Cheese - I prefer a Mexican blend, but use any type you prefer!
- Sour Cream - Use full-fat if possible.
- Avocado - Look for a firm avocado with a slight give and serve sliced or diced
- Fresh Lime Juice - Brightens up the flavor and is a must in my opinion!
- Cilantro - Roughly chopped.
If you’ve tried this Keto Chicken Tortilla Soup or any other recipe on the blog please let me know in the comments below!
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📖 Recipe
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 - seeded and deveined if you prefer less heat
- 8 Cups chicken broth
- 2 ½ Lbs. boneless, skinless chicken breasts
- ¾ 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
- ¼ 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:
- 6 - 8 Keto Tortillas - see notes below
- ½ 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, 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, 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, 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 or sharp knife. Repeat with remaining tortillas.
- Then, heat about ¼ to ½-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.
Add Your Own Notes
Video
Notes
- Nutrition info does not include the tortillas.
- While carrots aren't usually considered low-carb, 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 store-bought: Siete Almond Flour Tortillas (while these are low-carb, they may be a bit high in carbs to be considered keto)
- Paleo Tortillas or Wraps if you're not keto (be sure to make them super thin!)
Nutrition
NET CARBS = Total Carbs - Fiber
Nutritional information is approximate and may vary. Sugar alcohols are included in the total carbs and fiber.
Looking for more information on the keto diet? Check out my
Heidi says
My favorite chicken tortilla soup of all time! Haven't found any version as good as this one. I have made this recipe more times than I can count and everyone always loves it! It's my go-to meal for a new mom or someone going through a hard time and needing a home cooked meal. I usually serve it with tortilla strips, avocado, lime, and cheese for toppings, and cornbread and lime juice on the side 🙂 It's sooo good!
Cassidy Stauffer says
Oh my goodness, thank you!!! This makes my day, I'm so happy you like it 😍
XO,
Cassidy
Jackie says
Is it really 1/4 CUP of oregano?
Cassidy Stauffer says
Yup, it's correct! It adds lots of flavor!
-Cassidy
r.mcnatt says
Yummy stuff and the perfect time of year to eat it!