Go Back
- 2 boneless, skinless chicken breasts - 1 tablespoon olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 1 bell pepper, diced (any color) - 1 can (14.5 oz) diced tomatoes, undrained - 4 cups chicken broth - 1 teaspoon ground cumin - 1 teaspoon paprika - 1 teaspoon chili powder - Salt and pepper to taste - 1 cup zucchini, diced - 1 cup cauliflower florets - 1 cup fresh cilantro, chopped - 1 avocado, diced (for topping) - 1 lime, cut into wedges (for serving) - Crumbled tortilla chips (low carb) for garnish Each of these ingredients plays a key role in flavor and texture. The chicken provides protein, while the veggies add crunch. The spices bring warmth and depth. If you need to swap some ingredients, here are some ideas: - Use turkey instead of chicken for a leaner option. - Swap diced tomatoes with fire-roasted ones for more flavor. - Replace zucchini with yellow squash for a different taste. - Use coconut oil instead of olive oil for a slight sweetness. These substitutions can change the flavor but keep the dish low carb. This soup serves 4 and is nutrient-packed. Each serving has roughly: - Calories: 250 - Protein: 30g - Carbohydrates: 10g - Fiber: 3g - Fat: 10g This information helps you stay aware of your meal’s health impact. Enjoy this tasty and low carb soup guilt-free! {{ingredient_image_1}} 1. Gather all your ingredients. This makes cooking easy and fun. 2. Dice the onion and bell pepper. Mince the garlic. 3. Cut the zucchini into small pieces and chop the cauliflower into florets. 4. Shred the chicken using two forks after it is cooked. 1. Heat the olive oil in a large pot over medium heat. 2. Add the diced onion and cook for 3-4 minutes. It should look clear. 3. Stir in the minced garlic and diced bell pepper. Cook for 2 more minutes. 4. Add the chicken breasts, diced tomatoes, chicken broth, cumin, paprika, and chili powder. 5. Season with salt and pepper. Bring the mix to a boil, then lower the heat. 6. Cover the pot and let it simmer for 20-25 minutes. Check if the chicken is done. 7. Take the chicken out and shred it. Put it back in the pot. 8. Add the zucchini and cauliflower. Let it cook for another 10-15 minutes. 1. Stir in the fresh cilantro just before you serve. 2. Taste and adjust the seasoning if needed. 3. Serve the soup hot in bowls. Top with diced avocado and crumbled tortilla chips. 4. Add a lime wedge on the side for a fresh twist. Enjoy! To get the best flavor in your low carb chicken tortilla soup, focus on fresh herbs. Use fresh cilantro at the end for a vibrant taste. The spices are key too. Cumin, paprika, and chili powder bring warmth and depth. Sauté your onions and garlic well. This step builds a nice base for your soup. Chop your veggies ahead of time. This helps you get cooking fast. You can also use pre-diced tomatoes to save time. If you’re short on time, consider using rotisserie chicken. Just shred it and add it to your soup. This cuts down cooking time and still tastes great. Serve your soup hot in bowls. Top with diced avocado for creaminess. Crumbled low carb tortilla chips add crunch. A lime wedge on the side gives a fresh zing. Pair your soup with a side salad for a fuller meal. It balances well and adds more veggies. Enjoy your tasty creation! Pro Tips Use Fresh Ingredients: Always opt for fresh vegetables and herbs to enhance the flavor of your soup. Fresh cilantro and ripe avocados can make a significant difference. Adjusting Spice Level: If you prefer a spicier soup, consider adding diced jalapeños or a splash of hot sauce. Start with a little and taste as you go. Make It Ahead: This soup tastes even better the next day! Prepare it in advance and store it in the fridge for a quick meal. Garnish Creatively: Besides avocado and tortilla chips, try adding a dollop of sour cream or Greek yogurt for creaminess. A sprinkle of cheese can also elevate the dish. {{image_2}} You can easily make this soup vegetarian or vegan. Start by omitting the chicken. Use vegetable broth instead of chicken broth. For protein, add beans or lentils. These options will keep the soup hearty and filling. You can also add more vegetables, like corn or mushrooms, for extra flavor. Season to taste with spices like cumin or chili powder. This way, you get a tasty soup that's still low in carbs. To spice up your soup, add jalapeños or hot sauce. These ingredients can bring heat and flavor. You can also increase the chili powder or paprika in the recipe. If you like smoky flavors, try adding chipotle peppers in adobo sauce. Just be careful with the amount if you want to keep it mild. This spicy twist will warm you up on a chilly day. Toppings can make your soup even better. Try adding sliced radishes for crunch. A dollop of sour cream or Greek yogurt adds creaminess. Fresh lime juice gives a zesty kick. Don’t forget the diced avocado for richness. Crumbled low-carb tortilla chips add crunch and texture. You can mix and match these toppings to suit your taste. Enjoy customizing your bowl! To store leftover Low Carb Chicken Tortilla Soup, let it cool first. Transfer the soup into an airtight container. This helps keep it fresh. It will last in the fridge for about 3-4 days. Just make sure the lid is tight. You can also label the container with the date. This way, you won’t forget when you made it. If you want to keep the soup longer, freezing is a great option. Use freezer-safe containers or heavy-duty freezer bags. Pour the soup into the bags, leaving some space at the top. Liquid expands when frozen. Seal the bags tightly and label them with the date. Your soup can last for about 2-3 months in the freezer. When you're ready to eat, just thaw it in the fridge overnight. To reheat your soup, you can use a pot on the stove or the microwave. If using the stove, heat it on low. Stir it often to keep it from sticking. If using the microwave, place it in a microwave-safe bowl. Heat it in short intervals, stirring in between. This way, you keep the flavor and texture nice. Always check the temperature to ensure it’s hot all the way through. Enjoy your tasty soup again! Yes, you can use rotisserie chicken. It saves time and adds great flavor. Just shred the chicken and add it to the pot after the broth boils. This will cut your cooking time in half. It’s a quick way to enjoy your soup without losing taste. To spice up your soup, add more chili powder or diced jalapeños. You can also include a pinch of cayenne pepper for extra heat. If you like it really hot, try adding hot sauce to each bowl. Adjust the spice to your taste as you cook. For low carb toppings, consider using crushed pork rinds or cheese crisps. They add crunch without the carbs. You can also use sliced radishes or cucumber for a fresh bite. These options keep your soup tasty while staying low in carbs. This blog post covered how to make a tasty low-carb chicken tortilla soup. We discussed key ingredients, cooking steps, and tips for the best flavor. You learned about variations, storage, and frequently asked questions. Now you can make a fulfilling meal that fits your diet. Remember to adjust ingredients to your taste. Enjoy cooking and sharing this warm soup with friends or family. Simple and tasty meals can bring happiness to your day.

Low Carb Chicken Tortilla Soup

A delicious and healthy low carb soup featuring chicken and vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Mexican
Servings 4
Calories 250 kcal

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 piece bell pepper, diced (any color)
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 4 cups chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • to taste salt and pepper
  • 1 cup zucchini, diced
  • 1 cup cauliflower florets
  • 1 cup fresh cilantro, chopped
  • 1 piece avocado, diced (for topping)
  • 1 piece lime, cut into wedges (for serving)
  • to taste crumbled tortilla chips (low carb) for garnish

Instructions
 

  • In a large pot or Dutch oven, heat the olive oil over medium heat.
  • Add the diced onion and sauté for 3-4 minutes until translucent.
  • Stir in the minced garlic and diced bell pepper, cooking for an additional 2 minutes.
  • Add the chicken breasts to the pot, followed by the diced tomatoes (with juices), chicken broth, cumin, paprika, chili powder, salt, and pepper.
  • Bring the mixture to a boil, then reduce the heat to low and cover. Let it simmer for 20-25 minutes or until the chicken is cooked through.
  • Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
  • Add the diced zucchini and cauliflower florets. Continue to simmer for another 10-15 minutes until the vegetables are tender.
  • Stir in the fresh cilantro just before serving. Adjust seasoning as needed.

Notes

Serve hot topped with avocado and tortilla chips, with lime wedges on the side.
Keyword chicken, low carb, soup, tortilla