There’s something about the combination of rich, savory broth, tender chicken, and zesty spices that makes chicken tortilla soup such a comforting dish. It’s a staple in many households, especially in those chilly months when you crave something hearty and satisfying. But what if you could take this classic recipe and make it a bit healthier, without compromising on flavor? That’s where this Low Carb Chicken Tortilla Soup comes into play.
This version keeps all the bold, mouthwatering flavors of the original, but swaps out the traditional tortilla strips (often loaded with carbs) for a more nutritious alternative. The result is a soup that’s light on carbs, but still heavy on flavor. It’s an easy, one-pot meal that’s perfect for busy weeknights, and it can be customized to suit your personal taste or dietary preferences.
Whether you’re trying to cut back on carbs, following a keto or low-carb diet, or simply looking for a delicious twist on a beloved classic, this soup is sure to become a go-to recipe in your kitchen.
Low Carb Chicken Tortilla Soup Recipe
This soup is a true crowd-pleaser. Imagine a warm, aromatic broth filled with tender pieces of chicken, a variety of fresh veggies, and just the right amount of heat. And instead of the usual crispy tortilla strips, we use a few clever substitutions to keep things low-carb.
Ingredients Needed
Before we dive into the recipe, let’s gather everything you’ll need. Most of these ingredients are staples you likely already have in your pantry or fridge, so it’s super easy to pull together when you’re craving something comforting.
Protein
- Boneless, skinless chicken breasts or thighs – These are your protein base and add a nice, juicy texture to the soup. Chicken breasts are leaner, but thighs will offer more flavor and tenderness.
Vegetables & Broth
- Onion – Adds a deep, slightly sweet flavor to the broth. Dice it finely so it melds with the rest of the soup.
- Garlic – The rich, aromatic flavor of garlic is essential for giving the broth depth and fragrance.
- Diced tomatoes (canned or fresh) – Tomatoes bring acidity and richness to the broth.
- Bell pepper (red, yellow, or green) – Adds a subtle sweetness and color to the soup.
- Zucchini – This veggie is low in carbs and absorbs the flavors of the broth beautifully, making it a perfect addition to the soup.
- Chicken broth (preferably low-sodium) – The base of the soup, this adds all the liquid you need to cook the chicken and infuse the other ingredients with flavor.
Seasonings & Spices
- Cumin – A must-have in tortilla soup, cumin adds a warm, earthy flavor.
- Chili powder – For that signature heat and smokiness.
- Paprika – Adds a mild heat and a touch of smokiness to the soup.
- Salt & pepper – Essential for seasoning and bringing out all the flavors in the soup.
- Lime – A squeeze of lime at the end gives the soup a fresh, tangy finish.
- Cilantro – Fresh cilantro adds brightness and an herby zing when sprinkled on top just before serving.
Low-Carb Alternatives
- Almond flour tortilla strips or low-carb tortilla chips – If you want that crunchy, tortilla texture, these are a great low-carb alternative.
- Cauliflower rice (optional) – For a more filling, low-carb “starchy” element that mimics the texture of rice or tortilla strips.
Cooking Instructions
Now that you have all the ingredients ready, let’s get cooking! This recipe is easy to follow and requires just a little bit of chopping, stirring, and simmering to bring it all together.
-
Prepare The Chicken
- If you’re using boneless, skinless chicken breasts or thighs, cook them first. You can either sauté them in a bit of olive oil, or you can poach them directly in the broth.
- For poaching, simply add the chicken breasts or thighs to the pot with your chicken broth and let them simmer for about 20-25 minutes until cooked through. Remove the chicken, shred it with two forks, and set it aside.
-
Sauté Vegetables
- In the same pot, heat some olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until it softens.
- Add the garlic and bell pepper and cook for another 2-3 minutes until fragrant and the pepper starts to soften.
-
Add Tomatoes And Seasoning
- Stir in the diced tomatoes, chili powder, cumin, paprika, and a pinch of salt and pepper. Let it cook for a couple of minutes to bring out the spices’ flavors.
-
Simmer The Soup
- Pour in the chicken broth and bring the mixture to a simmer. Let it cook for 10-15 minutes to let the flavors meld together.
-
Add Zucchini And Shredded Chicken
- Add the shredded chicken back into the pot along with the zucchini (if using). Let the soup simmer for another 5-10 minutes until the zucchini is tender and everything is heated through.
-
Finish And Serve
- Before serving, squeeze fresh lime juice into the soup and stir in some chopped cilantro for extra flavor. Top with optional low-carb tortilla strips or chips for crunch, and garnish with additional cilantro or a dollop of sour cream if you like.
Ingredient Insights
- Chicken: Opt for chicken breasts if you want a leaner option or thighs for richer flavor and tenderness. Both work beautifully in this soup, but thighs have a bit more fat, which adds moisture and richness.
- Tomatoes: If you want to keep the soup extra low-carb, consider using fresh tomatoes instead of canned. Canned tomatoes often come with added sugar or salt, so fresh is always the best option when you can get it.
- Zucchini: This veggie is not only low in carbs, but it also soaks up the delicious flavors of the broth, so it’s a perfect filler in a low-carb soup.
- Spices: Cumin, chili powder, and paprika are the backbone of the flavor in tortilla soup. If you’re looking for an extra kick, feel free to add cayenne pepper or crushed red pepper flakes to increase the heat.
Expert Tips
- Make It Ahead: This soup actually tastes better the next day, as the flavors continue to meld. You can make a big batch and store it in the fridge for up to 4 days, or freeze it for up to 3 months. Just be sure to store any tortilla chips or toppings separately so they stay crunchy.
- Adjust the Spice Level: If you’re not a fan of spicy food, reduce the chili powder and omit the cayenne. On the other hand, if you like a bit more heat, feel free to add more chili powder or a fresh jalapeño pepper.
- Extra Creaminess: For an even creamier soup, consider adding a splash of heavy cream or a dollop of cream cheese. This will give the broth a richer texture and smooth out the flavors.
- Keep It Low-Carb: If you’re looking for ways to reduce carbs even further, skip the tortilla strips or chips altogether and use cauliflower rice as a base. It’s an excellent low-carb substitute that adds texture without the carbs.
Recipe Variations
- Keto Version: To make the soup keto-friendly, simply skip the tortilla chips altogether, and consider using shredded cheddar cheese or a few avocado slices as toppings. Both are low in carbs and pack in great flavor.
- Vegan/Vegetarian Version: Swap out the chicken for cauliflower or tempeh and use vegetable broth instead of chicken broth. You can still enjoy the same hearty and comforting flavors, just without the meat.
- Spicy Version: Add diced jalapeños to the mix when you sauté the onions and bell peppers. For an extra kick, drizzle some hot sauce on top when serving.
- Tex-Mex Version: To get a more Tex-Mex vibe, stir in some diced green chiles, black beans, and a sprinkle of Mexican cheese at the end.
Final Words
This Low Carb Chicken Tortilla Soup is more than just a healthy alternative to the traditional recipe – it’s a celebration of fresh ingredients, comforting flavors, and versatility. Whether you’re cooking for yourself or serving it at a family dinner, it’s a dish that’s guaranteed to satisfy. Plus, it’s easily adaptable to suit various dietary needs and preferences, so everyone can enjoy it.
FAQs
What Makes A Chicken Tortilla Soup Low Carb?
A low carb chicken tortilla soup is made by substituting traditional high-carb ingredients, such as corn tortillas and beans, with low-carb alternatives. For example, instead of using tortilla strips, you can use crushed pork rinds, zucchini, or other low-carb options. Additionally, the soup often avoids adding beans or uses minimal starchy vegetables.
Can I Use Store-bought Broth For This Recipe?
Yes, you can use store-bought broth, but for a more flavorful and healthier option, it is recommended to choose a low-sodium or homemade chicken broth. Store-bought broth can sometimes contain added sugars or preservatives, which may increase the carb content.
What Are Good Substitutes For Tortillas In A Low Carb Chicken Tortilla Soup?
Common low-carb substitutes for tortillas in this soup include crushed pork rinds, zucchini strips, or even shredded cheese that can mimic the texture of tortilla strips. Some people also use almond flour-based tortillas or coconut flour tortillas for a keto-friendly option.
Is Chicken Tortilla Soup Naturally Gluten-free?
Traditional chicken tortilla soup is not necessarily gluten-free because it often contains corn tortillas, which can be cross-contaminated with gluten. However, in a low-carb version, using gluten-free tortilla substitutes or omitting the tortilla entirely can make the soup gluten-free.
Can I Make This Soup In Advance And Freeze It?
Yes, you can make low carb chicken tortilla soup in advance and freeze it. Just be sure to leave out any toppings like cheese or avocado until you’re ready to serve. When reheating, make sure to heat the soup thoroughly, and be aware that the texture of some ingredients may change after freezing.
How Can I Make This Soup Spicier?
To make your low carb chicken tortilla soup spicier, you can add ingredients like jalapeños, hot sauce, chili powder, or cayenne pepper. Adjust the level of heat based on your preference, and consider adding a dollop of sour cream to balance the spice.
Can I Use A Slow Cooker For This Recipe?
Yes, you can definitely use a slow cooker for this low carb chicken tortilla soup. Simply add all the ingredients to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Shred the chicken before serving to ensure it’s fully integrated into the soup.
What Vegetables Can I Add To This Low Carb Chicken Tortilla Soup?
You can add a variety of low-carb vegetables such as zucchini, bell peppers, spinach, and cauliflower. These vegetables add extra nutrition and texture without significantly increasing the carb count, making them perfect for a low carb or keto diet.
Can I Make This Recipe Vegetarian Or Vegan?
Yes, you can adapt the recipe to be vegetarian or vegan by using plant-based protein like tofu or tempeh in place of the chicken. You can also replace the chicken broth with vegetable broth to maintain the soup’s rich flavor without using animal products.
What Are Some Low-carb Toppings For This Soup?
Some popular low-carb toppings for chicken tortilla soup include shredded cheese, avocado slices, sour cream, cilantro, and a squeeze of lime. You can also sprinkle some crushed pork rinds or low-carb tortilla strips for added crunch.