Do Share Recipe

I absolutely love making this Low Carb Chicken Tortilla Soup Recipe on chilly evenings. Every time I prepare it, the rich aroma of spices and chicken fills my kitchen, making it impossible to wait for dinner. I enjoy how creamy, flavorful, and filling it is, without the guilt of extra carbs.

This recipe is perfect for anyone following keto or low-carb lifestyles, and it’s so easy to make whether on the stovetop or in a slow cooker. Let me walk you through how I make this soup step by step. You can also enjoy similar rich and cheesy flavors in The Best Cheeseburger Soup Recipe for another comforting option.

Ingredients

Here’s what you’ll need to make this comforting low-carb soup:

non-stick spray – to prevent the chicken from sticking to the slow cooker or pot
1 lb fresh chicken breast, cut into chunks or thin slices – ensures even cooking and tenderness
½ cup low carb salsa – adds depth of flavor without the extra carbs; pick your favorite brand
2 cups chicken broth, divided – homemade or low-sodium store-bought works best
8 oz shredded Mexican cheese – I like using a fresh blend of cheddar, Monterey Jack, and queso for extra richness. Grating your cheese fresh makes a difference, similar to the creaminess in Easy Cream Cheese Stuffed Mushrooms Recipe.
¼ cup heavy cream – makes the soup creamy and smooth
salt and pepper – adjust to taste to bring out the flavors
2 small low carb tortillas, cut into strips – these give the soup the classic tortilla crunch without carbs
fresh cilantro and extra cheese – for garnish, adds freshness and color

Note: This recipe makes several servings, perfect for a family meal or leftovers.

Variations

You can easily tweak this recipe to fit your dietary needs or flavor preferences:

Dairy-free: Use coconut cream instead of heavy cream and a vegan cheese alternative
Spicy: Add diced jalapeños or a few dashes of hot sauce
Extra vegetables: Include zucchini, bell peppers, or spinach for more nutrients
Creamier texture: Blend part of the soup before adding shredded chicken

Cooking Time

Prep Time: 5 minutes
Cooking Time: 1 hour 30 minutes
Total Time: 1 hour 35 minutes

Equipment You Need

Slow cooker or Instant Pot – for easy, hands-off cooking
Tongs – to safely remove chicken for shredding
Cutting board and knife – for prepping chicken and tortillas
Measuring cups and spoons – for precise ingredient portions
Cheese grater – if shredding fresh cheese

How to Make Low Carb Chicken Tortilla Soup

Step 1: Prepare the Chicken

Spray the slow cooker or Instant Pot with non-stick spray and add the chicken, salsa, and half of the chicken broth. Cooking on high for about one hour allows the chicken to become tender and soak up the flavorful salsa.

Step 2: Shred the Chicken

Carefully remove the chicken using tongs and shred it with forks. This ensures that every bite of soup has tender, juicy chicken pieces.

Step 3: Combine Ingredients

Return the shredded chicken to the slow cooker and add the remaining chicken broth, shredded cheese, heavy cream, salt, and pepper. Cook on high for an additional 30 minutes, letting the flavors meld together.

Step 4: Serve

Spoon the soup into bowls and top with tortilla strips, fresh cilantro, and extra cheese. You can also add sliced avocado or pickled jalapeños for a more vibrant flavor.

Additional Tips for Making this Recipe Better

I always use fresh chicken breasts because they stay tender and juicy.
I like grating my cheese fresh for a richer flavor and smoother melt.
I sometimes toast the tortilla strips lightly for extra crunch.
Adding a squeeze of lime at the end brightens up the flavors beautifully.
I recommend choosing a low-carb salsa without added sugar for the best keto-friendly results.

How to Serve Low Carb Chicken Tortilla Soup

This soup is perfect as a main dish or a starter. I like serving it in colorful bowls for presentation. Garnish with fresh cilantro, extra cheese, or avocado slices. Pair with a small side salad for a balanced, visually appealing meal.

Nutritional Information

Here’s the nutrition per serving (quarter of the recipe):

Calories: 438 – rich and satisfying without excess carbs
Protein: 40g – keeps you full and energized
Carbohydrates: 9g (Net Carbs 4g) – perfect for low-carb or keto diets
Fat: 25g – provides creaminess and flavor

Make Ahead and Storage

Storing

Store the soup in an airtight container in the refrigerator for up to 4 days. It maintains its flavor and texture beautifully.

Freezing

You can freeze this soup for up to 2 months. Avoid adding tortilla strips until serving to prevent sogginess.

Reheating

Reheat gently on the stovetop over low heat or in the microwave. Add a splash of broth if needed to restore creaminess.

Why You’ll Love This Recipe

This soup is one of my favorites, and here’s why:

Quick and easy: Prep takes only 5 minutes, making it perfect for busy nights.
Low carb and keto-friendly: Keeps your diet on track without sacrificing flavor.
Versatile: You can add vegetables, spice it up, or make it dairy-free.
Comforting and filling: Perfect for cold days or cozy dinners at home.
Crowd-pleaser: Rich, cheesy, and flavorful, everyone will ask for seconds.

This Low Carb Chicken Tortilla Soup is a simple, flavorful, and satisfying meal you’ll want to make again and again. Its creamy texture, tender chicken, and crispy tortilla strips create the perfect balance of comfort and health in every bite.

Ben Carraoli