Low Carb Chicken Tortilla Soup
Warm, comforting, and packed with bold Tex-Mex flavors, this Low Carb Chicken Tortilla Soup is a guilt-free twist on the classic favorite. Bursting with tender shredded chicken, vibrant vegetables like zucchini, and aromatic spices such as smoked paprika and cumin, this soup delivers satisfying layers of flavor in every spoonful. The addition of fresh cilantro and creamy avocado elevates the dish, while optional low-carb tortilla strips and shredded cheddar cheese add the perfect finishing touch. With just 15 minutes of prep time and a quick 30-minute simmer, this low-carb, high-protein soup is an easy go-to for busy weeknights, keto-friendly meal plans, or anyone craving a lighter take on a hearty, classic dish.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Onion, chopped
- 3 large Garlic cloves, minced
- 1 medium Bell pepper, chopped
- 1 medium Jalapeño, seeded and chopped
- 1 pound Chicken breast, boneless and skinless
- 6 cups Chicken broth, low-sodium
- 10 ounces Canned tomatoes with green chilies
- 2 tablespoons Tomato paste
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 medium Zucchini, diced
- 0.25 cup Fresh cilantro, chopped
- 1 large Avocado, diced
- 1 large Lime, cut into wedges
- 0.5 cup Shredded cheddar cheese (optional)
- 1 cup Thin low-carb tortilla strips (optional)
Instructions
Heat olive oil in a large pot over medium heat.
Add chopped onions, garlic, bell pepper, and jalapeño to the pot. Sauté for about 5 minutes until the vegetables become tender.
Add the chicken breast to the pot, and pour in the chicken broth.
Stir in the canned tomatoes with green chilies and tomato paste.
Add smoked paprika, ground cumin, oregano, salt, and black pepper to the pot. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 15 minutes.
Remove the chicken breast from the pot and shred it using two forks.
Return the shredded chicken to the pot and add the diced zucchini.
Simmer for an additional 10 minutes until the zucchini is tender.
Stir in the chopped cilantro.
Ladle the soup into bowls and top with diced avocado.
Serve with lime wedges on the side, and sprinkle with cheddar cheese and tortilla strips if desired.
Nutrition Facts
Calories |
2574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.2 g | 158% | |
| Saturated Fat | 34.0 g | 170% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 446 mg | 149% | |
| Sodium | 6541 mg | 284% | |
| Total Carbohydrate | 168.9 g | 61% | |
| Dietary Fiber | 88.6 g | 316% | |
| Total Sugars | 26.0 g | ||
| Protein | 219.1 g | 438% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 1202 mg | 92% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 4931 mg | 105% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
