Healthy Chicken Tortilla Soup

It’s snowing outside and I wanted to warm up with a nice batch of hot soup. I’ve always loved tortilla soup! Over the years I have tried so many different varieties. Some are very thick and spicy with ground tortillas inside and some are lighter and more broth based. I have had many recipes that have rice, corn and beans. Since we went low carb, I needed to find a way to still enjoy tortilla soup but cut the carb content. This recipe fits the bill! I served it to friends last night who do not follow the same dietary guidelines that we do in my home yet they had nothing but praise for this recipe. Cutting carbs doesn’t mean you can’t love your food!

Low Carb Chicken Tortilla Soup

Tana

Low-carb tortilla soup is a flavorful and satisfying twist on the traditional Mexican dish, designed to keep carbs in check without sacrificing taste. It starts with a rich, savory broth made from a combination of chicken,tomatoes, onions, garlic, and a blend of aromatic spices.To give it a hearty, comforting texture, shredded chicken is added. Black beans are optional because of carb content.

In place of traditional tortilla strips, this version uses Siete chips or simply omits them entirely for a lighter option. Toppings like shredded cheese, avocado slices, and fresh cilantro add creaminess, richness, and a burst of freshness. This lower carb tortilla soup is a perfect balance of smoky, spicy, and savory flavors, making it a healthy yet indulgent choice for those watching their carb and seed oil intake.

Print Recipe Pin Recipe

Course Soup

Cuisine Mexican

Servings 6

Ingredients

  

• 2 tbsp avocado oil
• 1 small onion chopped
• 3 cloves garlic minced
• 1 jalapeno seeded and finely chopped
• 3-4 chopped sweet mini peppers
• 2 small cans of chopped green chiles
• 32 oz of Chicken Broth or Bone Broth
• 1 cup of black beans optional for low carb
• 1 carton of chopped tomato (26 oz. Pomi)
• 1 lb chicken breasts – boiled and shredded
• 1 tbsp chili seasoning
• ¼ cup fresh lime juice
• 1/2 cup chopped fresh cilantro
• 1 tsp garlic powder
• 1/2 tsp cayenne pepper
• Salt and pepper to taste
• Siete brand Lime Grain Free Tortilla Chips
• 1 Diced Avocado
• 1 cup Shredded cheddar cheese

Instructions

 

• In a large saucepan heat the oil. Add the onions and sweet peppers and cook until softened. Then, add the garlic and jalapeno and cook for another minute.
• Pour the chicken broth, green chiles and tomatoes into a large pot and bring to a boil. Add all spices and black beans (optional) Turn the heat to low and add the cooked and shredded chicken. Simmer for 20 to 25 minutes.
• Right before serving, add the lime juice, and fresh cilantro to the soup.Season with salt and pepper to taste.
• Serve with cilantro, lime wedges, avocado, cheese. Enjoy!
• Notes: I prefer to use beans that I make in the instant pot rather than canned black beans. They are so easy to make! Pour a cup of dried beans into the instant pot and cover with water (about 6 cups.) Add salt and set the instant pot for 30 minutes. Let the steam release on its own another 20 minutes. Drain the cooked beans and add to the soup. You can always substitute a few crumpled pork rinds on top of the soup for a crunch similar to the tortilla chips to remove the excess carbs.