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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.
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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
  • ΒΌ 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.