35+ Delicious Keto Chicken Tortilla Soup Recipes for Every Taste

If you’re on a keto diet and missing the comforting, flavorful warmth of a delicious bowl of soup, you’re in for a treat.

Keto Chicken Tortilla Soup is a fantastic choice to satisfy your cravings while keeping things low-carb.

With rich, savory broth, tender chicken, and bold spices, this soup can easily become your go-to keto meal.

The best part? There are so many ways to tweak and customize it, whether you prefer extra heat from jalapeños, the creaminess of coconut milk, or the crunch of low-carb tortilla strips.

In this article, we’ve rounded up 35+ Keto Chicken Tortilla Soup Recipes that will not only keep you on track with your diet but also provide a wide variety of flavors and textures to enjoy.

Whether you’re looking for something creamy, spicy, or packed with veggies, you’ll find a recipe here that’s sure to become a favorite in your weekly rotation.

35+ Delicious Keto Chicken Tortilla Soup Recipes for Every Taste

No matter what flavor profile you’re craving, the 35+ Keto Chicken Tortilla Soup Recipes in this article offer something for everyone.

From creamy coconut milk variations to spicy jalapeño-infused bowls, there’s a perfect recipe for any palate.

Not only are these soups satisfying and low-carb, but they also come together quickly, making them ideal for busy weeknights or meal prepping for the week ahead.

So, whether you’re a seasoned keto cook or just starting your low-carb journey, these chicken tortilla soup recipes will make sure you never feel deprived.

With healthy fats, delicious ingredients, and the rich, bold flavors you love, these soups are sure to be the highlight of your keto meals.

Don’t forget to share your favorite versions with us, and keep enjoying these warm, hearty, and nourishing bowls of goodness!

Keto Chicken Tortilla Soup with Avocado Cream

This keto chicken tortilla soup combines a rich and savory base with a smooth avocado cream topping.

Perfect for those following a low-carb lifestyle, this soup is both comforting and satisfying while being completely grain-free.

Ingredients:

• 2 tbsp olive oil
• 1 lb chicken breast or thighs, diced
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 1 can (4 oz) green chilies
• 4 cups chicken broth (preferably low sodium)
• 1 tsp chili powder
• 1 tsp cumin
• ½ tsp paprika
• Salt and pepper to taste
• 1 avocado, peeled and pitted
• 1 cup heavy cream
• 2 tbsp lime juice
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced chicken and cook until browned, about 5-7 minutes. Remove the chicken and set aside.
2. In the same pot, add the chopped onion and garlic. Sauté for 2-3 minutes until softened.
3. Stir in the diced tomatoes, green chilies, chicken broth, chili powder, cumin, paprika, and season with salt and pepper. Bring to a simmer.
4. Return the cooked chicken to the pot and simmer for 20 minutes, allowing the flavors to meld together.
5. While the soup simmers, prepare the avocado cream: Blend the avocado, heavy cream, and lime juice in a food processor until smooth.
6. Once the soup is ready, ladle into bowls, and top with a generous dollop of avocado cream. Garnish with fresh cilantro.

This Keto Chicken Tortilla Soup is a satisfying meal that will make you forget you’re on a low-carb diet. The creamy avocado topping adds a luxurious texture and a zesty flavor that perfectly complements the spicy broth.

With its rich, comforting taste, it’s a great choice for lunch or dinner, and it’s sure to become a staple in your keto recipe collection.

Keto Chicken Tortilla Soup with Cauliflower Tortilla Strips

A keto-friendly twist on the classic chicken tortilla soup, this version replaces traditional tortilla chips with crispy cauliflower tortillas.

The result is a crunchy, low-carb alternative that maintains all the delicious flavors of the original.

Ingredients:

• 1 tbsp olive oil
• 2 boneless, skinless chicken breasts, shredded
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 can (10 oz) diced tomatoes with green chilies
• 4 cups chicken broth (low sodium)
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp chili powder
• Salt and pepper to taste
• 1 small head of cauliflower
• 2 tbsp coconut flour
• 1 tbsp nutritional yeast
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tbsp fresh cilantro, chopped

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the shredded chicken and cook until browned. Set aside.
2. Add the chopped onion and minced garlic to the pot, sautéing for 3-4 minutes until softened.
3. Stir in the diced tomatoes, chicken broth, cumin, smoked paprika, chili powder, salt, and pepper. Bring the mixture to a simmer, then return the chicken to the pot. Let it simmer for 20 minutes.
4. While the soup simmers, prepare the cauliflower tortilla strips. Preheat the oven to 400°F (200°C).
5. Remove the leaves and core from the cauliflower and slice it into small florets. Pulse the cauliflower florets in a food processor until finely chopped, resembling rice grains.
6. Transfer the cauliflower to a bowl, then add coconut flour, nutritional yeast, garlic powder, and onion powder. Mix well.
7. Spread the mixture in a thin layer on a baking sheet and bake for 20 minutes, stirring halfway through until crispy.
8. Serve the soup in bowls, topped with the crispy cauliflower tortilla strips and chopped cilantro.

This version of Keto Chicken Tortilla Soup proves that you don’t need carbs to enjoy the crunch and flavor of tortilla strips. The cauliflower-based strips provide the perfect texture, while the rich, spicy broth is the heart of the dish.

Topped with fresh cilantro, it’s a filling and satisfying meal that captures all the flavor of the original tortilla soup without the extra carbs.

Keto Chicken Tortilla Soup with Cheese Crisps

A twist on the traditional tortilla soup, this keto version uses crispy cheese crisps in place of the usual tortilla chips.

With a velvety broth and a sprinkle of cheese crisps, this soup is a low-carb, high-flavor delight.

Ingredients:

• 1 tbsp avocado oil
• 2 chicken breasts, cubed
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) diced tomatoes
• 4 cups chicken broth (low sodium)
• 1 tbsp lime juice
• 1 tsp ground cumin
• 1 tsp chili powder
• ½ tsp smoked paprika
• Salt and pepper to taste
• 1 ½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 2 tbsp fresh cilantro, chopped

Instructions:

1. In a large pot, heat avocado oil over medium heat. Add cubed chicken and cook until browned and cooked through. Set aside.
2. Add diced onion and garlic to the pot, sautéing until softened, about 3 minutes.
3. Stir in diced tomatoes, chicken broth, lime juice, cumin, chili powder, smoked paprika, salt, and pepper. Bring to a boil and simmer for 15-20 minutes.
4. While the soup simmers, prepare the cheese crisps. Preheat the oven to 375°F (190°C). On a baking sheet lined with parchment paper, spoon small piles of shredded mozzarella and Parmesan cheese. Flatten each pile into a thin circle.
5. Bake for 8-10 minutes or until golden and crispy.
6. Serve the soup in bowls, topping with the cheese crisps and chopped cilantro.

This Keto Chicken Tortilla Soup with Cheese Crisps offers a unique twist on a classic dish. The cheese crisps provide a crispy, salty element that replaces traditional tortilla chips, bringing a delightful contrast to the rich and flavorful broth.

With a good balance of spiciness and zest from the lime and seasonings, this soup is sure to become a keto favorite that satisfies both your cravings for crunch and comfort.

Keto Chicken Tortilla Soup with Zucchini Noodles

A perfect keto-friendly alternative to the classic tortilla soup, this recipe swaps traditional tortillas for zucchini noodles.

This dish combines the savory chicken broth with fresh, tender zucchini, making it a light yet hearty soup option.

Ingredients:

• 2 tbsp olive oil
• 1 lb boneless, skinless chicken thighs, diced
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 can (14 oz) fire-roasted diced tomatoes
• 4 cups chicken broth (low sodium)
• 1 tsp ground cumin
• 1 tsp chili powder
• ½ tsp oregano
• Salt and pepper to taste
• 2 medium zucchinis, spiralized into noodles
• 1 tbsp fresh lime juice
• 1 avocado, sliced
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add diced chicken thighs and cook until browned, about 5-7 minutes. Remove chicken and set aside.
2. In the same pot, add diced onion and garlic. Sauté for 2-3 minutes until softened and fragrant.
3. Stir in fire-roasted diced tomatoes, chicken broth, cumin, chili powder, oregano, salt, and pepper. Bring to a simmer, then return the cooked chicken to the pot. Simmer for 15-20 minutes.
4. While the soup simmers, spiralize the zucchini into noodles. Once the soup is done, stir in the zucchini noodles and cook for an additional 3-4 minutes, just until tender.
5. Remove the soup from heat and stir in lime juice. Ladle into bowls, and top with avocado slices and fresh cilantro.

This Keto Chicken Tortilla Soup with Zucchini Noodles is a fresh, flavorful take on the classic. The zucchini noodles provide a light, noodle-like texture that perfectly complements the savory, spiced broth.

The avocado and cilantro bring a touch of creaminess and freshness, making this a deliciously satisfying keto meal. It’s the perfect balance of heartiness and freshness, ideal for a cozy weeknight dinner.

Keto Chicken Tortilla Soup with Coconut Milk

For a unique twist on keto chicken tortilla soup, this recipe incorporates coconut milk to create a creamy, flavorful broth.

The richness of the coconut milk balances the spices beautifully, making it a comforting, dairy-free option for those on a low-carb diet.

Ingredients:

• 1 tbsp olive oil
• 1 lb chicken breast, cubed
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 can (14 oz) full-fat coconut milk
• 4 cups chicken broth (low sodium)
• 1 can (4 oz) green chilies
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1 lime, juiced
• Salt and pepper to taste
• 2 tbsp fresh cilantro, chopped
• 1 avocado, diced (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add cubed chicken and cook until browned, about 5-7 minutes. Remove the chicken and set aside.
2. In the same pot, add diced onion and garlic. Sauté for 2-3 minutes until fragrant.
3. Stir in coconut milk, chicken broth, green chilies, cumin, chili powder, smoked paprika, salt, and pepper. Bring to a simmer, and cook for 15 minutes.
4. Add the cooked chicken back into the pot and simmer for an additional 5 minutes to allow the flavors to combine.
5. Remove from heat and stir in fresh lime juice.
6. Serve the soup in bowls, garnished with chopped cilantro and diced avocado.

The creamy, slightly sweet coconut milk in this Keto Chicken Tortilla Soup creates a smooth and luxurious broth that complements the heat from the spices perfectly. This soup is a great option for anyone craving something rich and comforting without the use of dairy.

The freshness of the lime and avocado toppings adds a lovely contrast, making each spoonful a delightful experience. It’s a perfect meal for those on a dairy-free keto diet or anyone looking to switch up their regular soup routine.

Keto Chicken Tortilla Soup with Spicy Sausage

Add a little heat and extra flavor to your keto chicken tortilla soup with spicy sausage.

The sausage adds depth and richness to the broth, while the chicken keeps the soup hearty and satisfying.

Ingredients:

• 2 tbsp olive oil
• 1 lb spicy sausage, casing removed and crumbled
• 2 chicken breasts, shredded
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 4 cups chicken broth (low sodium)
• 1 tsp ground cumin
• 1 tsp chili powder
• ½ tsp smoked paprika
• Salt and pepper to taste
• 1 cup shredded cheddar cheese
• 2 tbsp fresh cilantro, chopped

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the crumbled sausage and cook until browned and cooked through, breaking it apart as it cooks.
2. Add shredded chicken, diced onion, and minced garlic to the pot, sautéing until the onion softens, about 3-4 minutes.
3. Stir in diced tomatoes, chicken broth, cumin, chili powder, smoked paprika, salt, and pepper. Bring to a simmer and cook for 15-20 minutes.
4. Taste and adjust seasoning as needed. If you’d like more spice, add a pinch of cayenne pepper or extra chili powder.
5. Serve the soup in bowls, topping with shredded cheddar cheese and fresh cilantro.

This Keto Chicken Tortilla Soup with Spicy Sausage offers a bold twist on the classic recipe. The combination of savory sausage and tender chicken adds complexity and richness to the broth, making it more robust and flavorful.

The melted cheddar cheese brings a creamy, indulgent texture, and the cilantro adds a fresh pop. This soup is a great choice for anyone who enjoys a bit of spice and wants a hearty, satisfying meal that fits within their keto lifestyle.

Keto Chicken Tortilla Soup with Cilantro-Lime Crema

This keto chicken tortilla soup is a zesty and creamy variation that incorporates a homemade cilantro-lime crema to elevate the dish.

It’s full of bold flavors and textures, making it a refreshing yet hearty low-carb meal.

Ingredients:

• 1 tbsp avocado oil
• 2 chicken breasts, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 4 cups chicken broth (low sodium)
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp paprika
• Salt and pepper to taste
• 1 lime, juiced
• ½ cup sour cream
• 2 tbsp fresh cilantro, chopped
• 1 avocado, diced (for garnish)

Instructions:

1. Heat avocado oil in a large pot over medium heat. Add diced chicken and cook until browned and cooked through, about 6-8 minutes. Remove the chicken and set it aside.
2. In the same pot, add diced onion and garlic. Sauté for 2-3 minutes, or until softened.
3. Stir in diced tomatoes, chicken broth, cumin, chili powder, paprika, salt, and pepper. Bring to a simmer and cook for 15-20 minutes.
4. While the soup simmers, prepare the cilantro-lime crema by combining sour cream, lime juice, and chopped cilantro in a small bowl. Stir until smooth and well-mixed.
5. Return the chicken to the soup and cook for an additional 5 minutes to ensure the flavors meld.
6. Serve the soup in bowls, topping with a dollop of cilantro-lime crema and diced avocado.

The addition of the cilantro-lime crema in this Keto Chicken Tortilla Soup brings a cool, tangy contrast to the hearty, spiced broth. The sour cream base is creamy and indulgent, while the fresh lime and cilantro elevate the dish with bright flavors.

Topped with creamy avocado, this soup offers the perfect balance of richness and freshness, making it an excellent keto meal for any time of year.

Keto Chicken Tortilla Soup with Jalapeño and Bacon

A flavorful and spicy version of keto chicken tortilla soup, this recipe adds crispy bacon and fresh jalapeños for an extra kick.

It’s the perfect combination of smoky, spicy, and savory, making each spoonful irresistible.

Ingredients:

• 4 slices bacon, diced
• 1 tbsp olive oil
• 2 chicken breasts, shredded
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 4 cups chicken broth (low sodium)
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp smoked paprika
• 2 fresh jalapeños, sliced (seeds removed for less heat)
• Salt and pepper to taste
• 1 tbsp fresh lime juice
• 1 cup shredded cheddar cheese (optional, for topping)
• Fresh cilantro, for garnish

Instructions:

1. In a large pot, cook the diced bacon over medium heat until crispy. Remove the bacon and set it aside, leaving the rendered bacon fat in the pot.
2. Add olive oil to the pot, and then sauté the chopped onion and garlic in the bacon fat for 3-4 minutes, until softened.
3. Stir in diced tomatoes, chicken broth, cumin, chili powder, smoked paprika, and sliced jalapeños. Season with salt and pepper, and bring to a simmer.
4. Add the shredded chicken to the pot and simmer for 15-20 minutes, allowing the flavors to combine.
5. Stir in lime juice and taste for seasoning, adjusting as needed.
6. Serve the soup in bowls, topping with crispy bacon, shredded cheddar cheese, and fresh cilantro.

This Keto Chicken Tortilla Soup with Jalapeño and Bacon adds a smoky, spicy twist to the classic recipe. The crispy bacon brings a satisfying crunch, while the jalapeños infuse the soup with a mild heat and fresh flavor.

Topped with melted cheddar and fresh cilantro, this soup is rich, spicy, and completely satisfying. It’s the perfect choice for anyone looking to enjoy a keto-friendly meal with a bold, comforting flavor.

Keto Chicken Tortilla Soup with Spinach and Cream Cheese

This creamy keto chicken tortilla soup incorporates fresh spinach and cream cheese, creating a velvety broth that’s both nourishing and satisfying.

It’s a low-carb, high-fat dish packed with flavor and texture.

Ingredients:

• 1 tbsp olive oil
• 2 chicken breasts, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth (low sodium)
• 1 can (14 oz) diced tomatoes
• 1 tsp ground cumin
• 1 tsp chili powder
• ½ tsp turmeric
• Salt and pepper to taste
• 4 oz cream cheese, softened
• 2 cups fresh spinach
• 1 tbsp fresh lime juice
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add diced chicken and cook until browned, about 6-8 minutes. Remove the chicken and set it aside.
2. In the same pot, sauté chopped onion and garlic for 3-4 minutes, until softened and fragrant.
3. Stir in chicken broth, diced tomatoes, cumin, chili powder, turmeric, salt, and pepper. Bring to a simmer and cook for 10-15 minutes.
4. Add the cream cheese to the pot and stir until it melts into the broth, creating a creamy texture.
5. Return the cooked chicken to the soup, then add fresh spinach and cook until wilted, about 2 minutes.
6. Stir in lime juice, and taste for seasoning, adjusting as needed.
7. Serve the soup in bowls, garnished with fresh cilantro.

This Keto Chicken Tortilla Soup with Spinach and Cream Cheese is the ultimate comfort food with a creamy, smooth texture. The spinach adds a healthy, nutrient-packed boost, while the cream cheese creates a rich, velvety broth that makes each spoonful incredibly satisfying.

The fresh lime and cilantro brighten the dish, balancing the richness of the soup. It’s a perfect low-carb option for those who want a hearty, flavorful meal that fits their keto lifestyle.

Keto Chicken Tortilla Soup with Cauliflower Rice

This keto chicken tortilla soup uses cauliflower rice to mimic the texture of traditional tortilla chips.

Packed with flavor and healthy veggies, this dish is both low-carb and full of delicious, comforting ingredients.

Ingredients:

• 1 tbsp olive oil
• 2 chicken breasts, shredded
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 4 cups chicken broth (low sodium)
• 1 tsp cumin
• 1 tsp chili powder
• ½ tsp oregano
• Salt and pepper to taste
• 1 medium head of cauliflower, grated or riced
• 1 tbsp fresh lime juice
• 2 tbsp fresh cilantro, chopped
• Avocado, sliced for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add shredded chicken and cook until browned, about 5-7 minutes. Remove chicken and set aside.
2. In the same pot, add diced onion and minced garlic, cooking for 2-3 minutes until softened.
3. Stir in the diced tomatoes, chicken broth, cumin, chili powder, oregano, salt, and pepper. Bring to a simmer.
4. Add the shredded chicken back into the pot and simmer for 15-20 minutes, allowing the flavors to meld.
5. While the soup simmers, prepare the cauliflower rice by grating or pulsing the cauliflower in a food processor until it resembles rice grains.
6. Add the cauliflower rice to the soup and cook for an additional 5 minutes until the cauliflower is tender.
7. Stir in lime juice and taste for seasoning.
8. Serve the soup in bowls, topped with sliced avocado and fresh cilantro.

This Keto Chicken Tortilla Soup with Cauliflower Rice is a great option for those looking to enjoy a satisfying soup while keeping things low-carb. The cauliflower rice mimics the texture of tortilla chips, offering a hearty and comforting base without the carbs.

Topped with creamy avocado and fresh cilantro, this soup is a flavorful, nutrient-packed meal that will leave you full and satisfied.

Keto Chicken Tortilla Soup with Roasted Bell Peppers

Roasted bell peppers add a smoky, sweet flavor to this keto chicken tortilla soup, making it a unique and delicious twist on the classic.

With a rich, flavorful broth and tender chicken, this dish is perfect for a comforting, low-carb dinner.

Ingredients:

• 1 tbsp olive oil
• 2 chicken breasts, cubed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 4 cups chicken broth (low sodium)
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp smoked paprika
• Salt and pepper to taste
• 2 bell peppers (red or yellow), roasted and chopped
• 1 tbsp fresh lime juice
• 2 tbsp fresh cilantro, chopped
• 1 avocado, diced for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add cubed chicken and cook until browned, about 6-8 minutes. Remove the chicken and set it aside.
2. In the same pot, sauté diced onion and minced garlic until softened, about 3 minutes.
3. Stir in the diced tomatoes, chicken broth, cumin, chili powder, smoked paprika, salt, and pepper. Bring to a simmer and cook for 10-15 minutes.
4. While the soup is simmering, roast the bell peppers: Preheat the oven to 400°F (200°C), place the peppers on a baking sheet, and roast for 20-25 minutes until charred and soft. Remove the skin, seeds, and chop the peppers.
5. Add the roasted bell peppers and cooked chicken to the pot and simmer for an additional 5 minutes to combine the flavors.
6. Stir in lime juice and taste for seasoning.
7. Serve the soup in bowls, garnished with fresh cilantro and diced avocado.

The addition of roasted bell peppers to this Keto Chicken Tortilla Soup provides a smoky sweetness that enhances the depth of the broth. The rich flavors of the chicken and spices are complemented perfectly by the fresh lime and avocado.

This soup is a delicious, satisfying option for anyone looking to enjoy a flavorful and comforting keto meal with a twist on traditional tortilla soup.

Keto Chicken Tortilla Soup with Mexican Crema and Queso Fresco

This keto chicken tortilla soup features a creamy and rich broth, finished with Mexican crema and crumbled queso fresco.

The combination of smooth, creamy textures and the savory chicken broth makes this soup both satisfying and indulgent.

Ingredients:

• 1 tbsp olive oil
• 2 chicken breasts, shredded
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 4 cups chicken broth (low sodium)
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp smoked paprika
• Salt and pepper to taste
• ¼ cup Mexican crema
• ¼ cup crumbled queso fresco
• 1 tbsp fresh lime juice
• Fresh cilantro, for garnish
• Sliced jalapeños, for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add shredded chicken and cook until browned, about 6-8 minutes. Remove chicken and set aside.
2. In the same pot, add diced onion and minced garlic. Sauté for 3-4 minutes until softened and fragrant.
3. Stir in diced tomatoes, chicken broth, cumin, chili powder, smoked paprika, salt, and pepper. Bring to a simmer and cook for 15-20 minutes.
4. Return the shredded chicken to the pot and let the soup simmer for an additional 5 minutes.
5. Stir in the lime juice and taste for seasoning, adjusting as needed.
6. Serve the soup in bowls, topping with a swirl of Mexican crema, crumbled queso fresco, fresh cilantro, and sliced jalapeños if desired.

This Keto Chicken Tortilla Soup with Mexican Crema and Queso Fresco delivers an indulgent, creamy, and tangy flavor profile that’s hard to resist. The Mexican crema adds a velvety richness, while the crumbled queso fresco provides a mild, creamy texture that complements the savory broth perfectly.

Topped with cilantro and jalapeños, this soup offers a delightful contrast of flavors and textures, making it an irresistible keto-friendly dish that’s both comforting and satisfying.

Keto Chicken Tortilla Soup with Avocado and Sour Cream

This keto chicken tortilla soup is packed with flavors, from the tender chicken to the rich broth, and is topped with creamy avocado and sour cream for added texture and indulgence.

It’s a light yet satisfying soup perfect for any day of the week.

Ingredients:

• 1 tbsp olive oil
• 2 chicken breasts, cubed
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 4 cups chicken broth (low sodium)
• 1 tsp cumin
• 1 tsp chili powder
• ½ tsp paprika
• Salt and pepper to taste
• 1 tbsp fresh lime juice
• 1 ripe avocado, diced
• ¼ cup sour cream
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add cubed chicken and cook until browned and cooked through, about 6-8 minutes. Remove chicken and set aside.
2. In the same pot, sauté diced onion and minced garlic for 3-4 minutes until softened.
3. Stir in diced tomatoes, chicken broth, cumin, chili powder, paprika, salt, and pepper. Bring to a simmer, then return the chicken to the pot. Simmer for 15-20 minutes to let the flavors meld.
4. Stir in fresh lime juice and taste for seasoning.
5. Serve the soup in bowls, topped with diced avocado, a dollop of sour cream, and fresh cilantro.

This Keto Chicken Tortilla Soup with Avocado and Sour Cream is a satisfying and comforting meal. The creamy avocado and sour cream add rich textures that complement the spiced broth, making each bite indulgent.

The lime juice adds a refreshing tang, balancing out the richness of the toppings. This soup is perfect for anyone craving a hearty, flavorful, and creamy keto dish.

Keto Chicken Tortilla Soup with Pumpkin and Spices

A twist on the traditional tortilla soup, this version incorporates pumpkin puree to create a rich, smooth broth with earthy flavors.

The warming spices of cinnamon and nutmeg complement the savory chicken, making it a perfect autumn-inspired keto meal.

Ingredients:

• 1 tbsp olive oil
• 2 chicken breasts, shredded
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (14 oz) pumpkin puree (unsweetened)
• 4 cups chicken broth (low sodium)
• 1 tsp cumin
• ½ tsp cinnamon
• ¼ tsp nutmeg
• 1 tsp chili powder
• Salt and pepper to taste
• 1 tbsp fresh lime juice
• Fresh cilantro, for garnish
• Crumbled bacon (optional, for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add shredded chicken and cook until browned, about 5-7 minutes. Remove chicken and set aside.
2. In the same pot, sauté diced onion and minced garlic for 2-3 minutes, or until softened.
3. Stir in the pumpkin puree, chicken broth, cumin, cinnamon, nutmeg, chili powder, salt, and pepper. Bring to a simmer, then return the cooked chicken to the pot. Let simmer for 15-20 minutes, allowing the flavors to develop.
4. Stir in lime juice and taste for seasoning, adjusting as needed.
5. Serve the soup in bowls, garnished with fresh cilantro and crumbled bacon if desired.

This Keto Chicken Tortilla Soup with Pumpkin and Spices brings a warm, comforting twist to a classic recipe. The pumpkin puree adds a creamy, earthy depth to the broth, while the cinnamon and nutmeg infuse the soup with cozy autumn spices.

The lime juice adds a tangy contrast, and the cilantro gives a fresh pop. This soup is perfect for a cozy, fall-inspired keto meal that’s rich in flavor and texture.

Keto Chicken Tortilla Soup with Broccoli and Cheese

This cheesy and creamy version of keto chicken tortilla soup incorporates fresh broccoli for a nutritious boost.

The addition of melted cheese makes the broth rich and comforting, creating a keto-friendly meal that’s perfect for a cold day.

Ingredients:

• 1 tbsp olive oil
• 2 chicken breasts, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth (low sodium)
• 1 can (14 oz) diced tomatoes
• 1 cup fresh broccoli florets
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp smoked paprika
• Salt and pepper to taste
• 1 cup shredded cheddar cheese
• ¼ cup heavy cream
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add diced chicken and cook until browned, about 5-7 minutes. Remove chicken and set aside.
2. In the same pot, sauté chopped onion and minced garlic for 2-3 minutes until softened.
3. Stir in diced tomatoes, chicken broth, cumin, chili powder, smoked paprika, salt, and pepper. Bring to a simmer.
4. Add the broccoli florets and cook until tender, about 5-7 minutes.
5. Return the cooked chicken to the pot and stir in the shredded cheddar cheese and heavy cream. Continue to cook until the cheese is melted and the soup is creamy.
6. Taste for seasoning and adjust as needed.
7. Serve the soup in bowls, garnished with fresh cilantro.

This Keto Chicken Tortilla Soup with Broccoli and Cheese is the perfect comforting meal for chilly nights. The broccoli adds a nutritious element to the soup, while the melted cheddar cheese and heavy cream create a rich, velvety broth.

The spiced broth brings the flavors together, making this a hearty and satisfying low-carb dish that will keep you full and cozy. It’s a great way to enjoy a classic soup with a keto-friendly twist!

Keto Chicken Tortilla Soup with Zucchini Noodles

This keto chicken tortilla soup uses zucchini noodles as a substitute for traditional tortilla strips, making it both low-carb and nutrient-rich.

The tender zucchini noodles soak up the flavorful broth, making this dish a light yet filling meal.

Ingredients:

• 1 tbsp olive oil
• 2 chicken breasts, shredded
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 4 cups chicken broth (low sodium)
• 1 tsp cumin
• 1 tsp chili powder
• ½ tsp smoked paprika
• Salt and pepper to taste
• 2 medium zucchinis, spiralized into noodles
• 1 tbsp fresh lime juice
• Fresh cilantro, for garnish
• Sliced avocado, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add shredded chicken and cook until browned, about 6-8 minutes. Remove chicken and set aside.
2. In the same pot, sauté diced onion and minced garlic for 2-3 minutes, or until softened and fragrant.
3. Stir in diced tomatoes, chicken broth, cumin, chili powder, smoked paprika, salt, and pepper. Bring to a simmer and cook for 15 minutes.
4. Add the zucchini noodles to the pot and cook for 3-4 minutes until they are tender but not mushy.
5. Return the shredded chicken to the pot and stir in lime juice. Taste for seasoning and adjust as needed.
6. Serve the soup in bowls, topped with fresh cilantro and sliced avocado.

This Keto Chicken Tortilla Soup with Zucchini Noodles is a light, healthy, and satisfying take on the traditional tortilla soup. The zucchini noodles offer a fresh and low-carb alternative to tortillas, soaking up the flavorful broth while adding a refreshing crunch.

With fresh lime juice and creamy avocado, this soup strikes a balance between savory and refreshing, making it a perfect low-carb meal that is both nourishing and delicious.

Keto Chicken Tortilla Soup with Creamy Pesto

For a unique twist, this keto chicken tortilla soup is enhanced with a creamy pesto sauce that adds depth and richness to the dish.

The pesto complements the chicken and broth, making this soup a flavorful, indulgent choice that fits into your keto lifestyle.

Ingredients:

• 1 tbsp olive oil
• 2 chicken breasts, shredded
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 4 cups chicken broth (low sodium)
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tbsp pesto sauce (store-bought or homemade)
• Salt and pepper to taste
• ½ cup heavy cream
• 1 tbsp fresh basil, chopped (for garnish)
• Shredded mozzarella cheese, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add shredded chicken and cook until browned, about 6-8 minutes. Remove chicken and set aside.
2. In the same pot, sauté diced onion and minced garlic for 2-3 minutes, until softened.
3. Stir in diced tomatoes, chicken broth, cumin, chili powder, salt, and pepper. Bring to a simmer and cook for 10-15 minutes.
4. Add the pesto sauce and heavy cream to the soup, stirring well to incorporate. Simmer for an additional 5 minutes until the soup becomes creamy.
5. Return the shredded chicken to the pot and stir until well mixed. Taste for seasoning and adjust as needed.
6. Serve the soup in bowls, garnished with fresh basil and shredded mozzarella cheese.

This Keto Chicken Tortilla Soup with Creamy Pesto is a flavorful and indulgent variation that adds a fresh, herby richness to the classic dish. The pesto sauce infuses the broth with bold basil flavors, while the heavy cream gives the soup a creamy, comforting texture.

Topped with mozzarella and basil, this keto-friendly soup is a perfect fusion of Italian and Mexican flavors, making it a standout choice for a satisfying, low-carb meal.

Keto Chicken Tortilla Soup with Radishes and Lime

This keto chicken tortilla soup features a light, crisp garnish of radishes and a zesty lime kick, making it a refreshing and vibrant option.

The fresh, crunchy radishes provide a wonderful contrast to the savory soup, adding texture and flavor to every bite.

Ingredients:

• 1 tbsp olive oil
• 2 chicken breasts, shredded
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 4 cups chicken broth (low sodium)
• 1 tsp cumin
• 1 tsp chili powder
• ½ tsp oregano
• Salt and pepper to taste
• 1 tbsp fresh lime juice
• 4 radishes, thinly sliced
• Fresh cilantro, for garnish
• Sliced avocado, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add shredded chicken and cook until browned, about 6-8 minutes. Remove chicken and set aside.
2. In the same pot, sauté diced onion and minced garlic for 3-4 minutes until softened.
3. Stir in diced tomatoes, chicken broth, cumin, chili powder, oregano, salt, and pepper. Bring to a simmer and cook for 10-15 minutes to combine the flavors.
4. Return the shredded chicken to the pot and stir in fresh lime juice. Taste for seasoning and adjust as needed.
5. Serve the soup in bowls, topped with thinly sliced radishes, fresh cilantro, and sliced avocado.

This Keto Chicken Tortilla Soup with Radishes and Lime is a refreshing, light take on the traditional recipe. The radishes add a crisp, peppery bite that pairs wonderfully with the rich and savory broth, while the lime juice provides a tangy, refreshing contrast.

Topped with creamy avocado and fresh cilantro, this soup is a perfect balance of flavors and textures, making it a satisfying and low-carb meal that feels fresh and light yet full of flavor.

Keto Chicken Tortilla Soup with Spinach and Coconut Milk

This Keto Chicken Tortilla Soup is enhanced with spinach and coconut milk, making it creamy, rich, and full of nutrients.

The combination of coconut milk with savory chicken and spices creates a rich, comforting broth that perfectly complements the fresh spinach.

Ingredients:

• 1 tbsp olive oil
• 2 chicken breasts, shredded
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 4 cups chicken broth (low sodium)
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp smoked paprika
• Salt and pepper to taste
• 1 can (14 oz) full-fat coconut milk
• 2 cups fresh spinach leaves
• 1 tbsp fresh lime juice
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add shredded chicken and cook for about 6-8 minutes, until browned. Remove chicken and set aside.
2. In the same pot, sauté diced onion and minced garlic for 3-4 minutes, until softened.
3. Stir in diced tomatoes, chicken broth, cumin, chili powder, smoked paprika, salt, and pepper. Bring to a simmer and cook for 10-15 minutes to blend the flavors.
4. Add coconut milk to the pot and stir well to combine. Simmer for an additional 5 minutes.
5. Stir in fresh spinach and cook until wilted, about 2-3 minutes.
6. Return the shredded chicken to the pot and stir in fresh lime juice. Taste and adjust seasoning as needed.
7. Serve the soup in bowls, garnished with fresh cilantro.

This Keto Chicken Tortilla Soup with Spinach and Coconut Milk brings a creamy, tropical twist to the classic recipe. The coconut milk creates a rich, velvety texture, while the spinach adds a fresh, nutrient-packed element.

The spices and lime juice balance the richness of the coconut milk, resulting in a comforting and flavorful soup that’s perfect for keto diets. It’s a warming, satisfying meal full of healthy fats and delicious flavors.

Keto Chicken Tortilla Soup with Shrimp and Avocado Salsa

A fun and flavorful variation of the traditional chicken tortilla soup, this version combines shrimp with creamy avocado salsa for a delicious low-carb twist.

The shrimp adds a seafood element, while the fresh salsa brings a vibrant, cooling contrast to the savory broth.

Ingredients:

• 1 tbsp olive oil
• 2 chicken breasts, shredded
• 1 cup shrimp, peeled and deveined
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 4 cups chicken broth (low sodium)
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 1 tbsp fresh lime juice
• 1 ripe avocado, diced
• ½ cup diced red onion
• 1 small tomato, diced
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add shredded chicken and cook for 6-8 minutes until browned. Remove chicken and set aside.
2. In the same pot, sauté diced onion and minced garlic for 3-4 minutes until softened.
3. Stir in diced tomatoes, chicken broth, cumin, chili powder, salt, and pepper. Bring to a simmer, then cook for 10-15 minutes.
4. Add shrimp to the pot and cook until they turn pink and are fully cooked through, about 4-5 minutes.
5. Stir in lime juice and taste for seasoning. Remove from heat.
6. For the avocado salsa, mix diced avocado, red onion, tomato, and cilantro in a small bowl. Add a squeeze of lime juice and a pinch of salt to taste.
7. Serve the soup in bowls, topped with a generous spoonful of avocado salsa and garnished with extra cilantro.

This Keto Chicken Tortilla Soup with Shrimp and Avocado Salsa combines the richness of the chicken and shrimp with the fresh zing of avocado salsa, creating a perfect balance of flavors and textures.

The creamy avocado salsa adds a cooling contrast to the savory broth, while the shrimp gives the soup a delightful seafood twist. This low-carb dish is perfect for those who want a light yet filling meal that is both satisfying and refreshing.

Keto Chicken Tortilla Soup with Cauliflower and Bacon

A smoky and savory keto-friendly twist, this Chicken Tortilla Soup incorporates crispy bacon and cauliflower to add flavor and texture while keeping the soup low-carb.

The bacon lends a smoky depth, while the cauliflower mimics the texture of traditional tortilla strips.

Ingredients:

• 1 tbsp olive oil
• 2 chicken breasts, shredded
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 4 cups chicken broth (low sodium)
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 2 cups cauliflower florets, chopped into small pieces
• 4 slices bacon, cooked and crumbled
• 1 tbsp fresh lime juice
• Fresh cilantro, for garnish
• Sliced avocado, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add shredded chicken and cook until browned, about 6-8 minutes. Remove chicken and set aside.
2. In the same pot, sauté diced onion and minced garlic for 3-4 minutes, until softened.
3. Stir in diced tomatoes, chicken broth, cumin, chili powder, salt, and pepper. Bring to a simmer, then cook for 10-15 minutes.
4. Add cauliflower florets to the pot and cook until tender, about 7-8 minutes.
5. Return the shredded chicken to the pot, stirring in lime juice and crumbled bacon. Taste for seasoning and adjust as needed.
6. Serve the soup in bowls, garnished with fresh cilantro and sliced avocado.

This Keto Chicken Tortilla Soup with Cauliflower and Bacon is a hearty and flavorful dish that combines crispy bacon with the subtle crunch of cauliflower. The cauliflower mimics the texture of tortilla chips while staying low-carb, and the bacon adds a delicious smoky flavor that complements the rich broth.

With fresh cilantro and creamy avocado on top, this soup is a satisfying, savory keto meal that’s perfect for any occasion.

Keto Chicken Tortilla Soup with Bell Peppers and Cheese

This flavorful keto chicken tortilla soup is packed with vibrant bell peppers and a generous amount of melted cheese, offering a perfect combination of savory, cheesy goodness with a hint of sweetness from the peppers.

It’s a comforting and satisfying bowl that’s perfect for a keto-friendly meal.

Ingredients:

• 1 tbsp olive oil
• 2 chicken breasts, shredded
• 1 small onion, diced
• 2 bell peppers (red and yellow), diced
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 4 cups chicken broth (low sodium)
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 1 cup shredded cheddar cheese
• ¼ cup heavy cream
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add shredded chicken and cook until browned, about 6-8 minutes. Remove chicken and set aside.
2. In the same pot, sauté diced onion, bell peppers, and minced garlic for 4-5 minutes until softened.
3. Stir in diced tomatoes, chicken broth, cumin, chili powder, salt, and pepper. Bring to a simmer and cook for 10-15 minutes to blend the flavors.
4. Add shredded cheddar cheese and heavy cream to the pot, stirring until the cheese melts and the soup becomes creamy.
5. Return the shredded chicken to the pot and stir to combine. Taste for seasoning and adjust as needed.
6. Serve the soup in bowls, garnished with fresh cilantro and lime wedges on the side.

This Keto Chicken Tortilla Soup with Bell Peppers and Cheese is a hearty, satisfying meal that’s perfect for keto dieters looking for a comforting soup.

The bell peppers add a touch of sweetness and crunch, while the cheese and heavy cream create a rich, creamy texture. The combination of flavors in this soup makes it a delicious and filling choice for any occasion.

Keto Chicken Tortilla Soup with Cauliflower Rice and Jalapeños

This spicy and low-carb variation of chicken tortilla soup features cauliflower rice instead of traditional tortillas, making it a filling yet light dish.

The heat from the jalapeños adds a bold kick, perfectly balanced by the mild flavors of the cauliflower rice.

Ingredients:

• 1 tbsp olive oil
• 2 chicken breasts, shredded
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 4 cups chicken broth (low sodium)
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 2 cups cauliflower rice (fresh or frozen)
• 2-3 jalapeños, diced (adjust to taste)
• 1 tbsp fresh lime juice
• Fresh cilantro, for garnish
• Sliced avocado, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add shredded chicken and cook until browned, about 6-8 minutes. Remove chicken and set aside.
2. In the same pot, sauté diced onion and minced garlic for 3-4 minutes until softened.
3. Stir in diced tomatoes, chicken broth, cumin, chili powder, salt, and pepper. Bring to a simmer and cook for 10-15 minutes to meld the flavors.
4. Add cauliflower rice and jalapeños to the pot and simmer for an additional 5-7 minutes, allowing the cauliflower rice to cook and absorb the flavors.
5. Return the shredded chicken to the pot and stir in fresh lime juice. Taste for seasoning and adjust as needed.
6. Serve the soup in bowls, garnished with fresh cilantro and sliced avocado.

This Keto Chicken Tortilla Soup with Cauliflower Rice and Jalapeños is a perfect blend of bold and comforting flavors. The cauliflower rice serves as a great low-carb alternative to tortillas while maintaining the heartiness of the soup.

The jalapeños bring a spicy kick that balances beautifully with the creamy avocado and fresh cilantro. This dish is both satisfying and flavorful, making it an excellent choice for a keto-friendly, low-carb meal.

Keto Chicken Tortilla Soup with Mushrooms and Cream Cheese

For those who enjoy a rich, creamy soup, this Keto Chicken Tortilla Soup with Mushrooms and Cream Cheese is the perfect choice.

The addition of mushrooms adds an earthy flavor, and the cream cheese creates a velvety texture that makes the soup both indulgent and comforting.

Ingredients:

• 1 tbsp olive oil
• 2 chicken breasts, shredded
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 4 cups chicken broth (low sodium)
• 1 tsp cumin
• 1 tsp chili powder
• 1 cup mushrooms, sliced
• Salt and pepper to taste
• 4 oz cream cheese, softened
• 1 tbsp fresh lime juice
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add shredded chicken and cook until browned, about 6-8 minutes. Remove chicken and set aside.
2. In the same pot, sauté diced onion, garlic, and sliced mushrooms for 4-5 minutes until the mushrooms release their moisture and become tender.
3. Stir in diced tomatoes, chicken broth, cumin, chili powder, salt, and pepper. Bring to a simmer and cook for 10-15 minutes.
4. Add softened cream cheese to the pot and stir until fully incorporated and the soup becomes creamy.
5. Return the shredded chicken to the pot and stir in fresh lime juice. Taste for seasoning and adjust as needed.
6. Serve the soup in bowls, garnished with fresh cilantro.

This Keto Chicken Tortilla Soup with Mushrooms and Cream Cheese is a creamy, indulgent dish that’s perfect for anyone craving a rich soup. The mushrooms add a savory, earthy element, while the cream cheese creates a luxurious, smooth broth.

The combination of spices and lime juice gives the soup a bright, zesty flavor that balances out the richness, making it an incredibly satisfying keto-friendly meal.

Keto Chicken Tortilla Soup with Roasted Garlic and Almond Flour Tortillas

For a unique and flavorful keto twist on the classic, this soup is enhanced with roasted garlic and homemade almond flour tortillas.

The roasted garlic adds a rich, smoky flavor to the broth, while the almond flour tortillas provide a low-carb, crispy garnish that gives the soup a satisfying crunch.

Ingredients:

• 1 tbsp olive oil
• 2 chicken breasts, shredded
• 1 small onion, diced
• 5 cloves garlic, minced (4 for roasting, 1 for sautéing)
• 1 can (14 oz) diced tomatoes
• 4 cups chicken broth (low sodium)
• 1 tsp cumin
• 1 tsp chili powder
• ½ tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp fresh lime juice
• ½ cup almond flour
• 1 egg (for tortilla dough)
• Fresh cilantro, for garnish
• Avocado slices, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Roast 4 cloves of garlic on a baking sheet for 15-20 minutes until soft and caramelized. Set aside.
2. Heat olive oil in a large pot over medium heat. Add shredded chicken and cook until browned, about 6-8 minutes. Remove chicken and set aside.
3. In the same pot, sauté diced onion and the remaining minced garlic for 3-4 minutes until softened.
4. Stir in diced tomatoes, chicken broth, cumin, chili powder, smoked paprika, salt, and pepper. Add the roasted garlic and bring to a simmer. Cook for 10-15 minutes to allow the flavors to meld.
5. While the soup is simmering, make the almond flour tortillas: Mix almond flour, egg, salt, and a bit of water to form a dough. Roll out into thin circles and cook in a skillet over medium heat for 1-2 minutes per side, until crispy.
6. Add fresh lime juice to the soup, taste for seasoning, and adjust if necessary.
7. Serve the soup in bowls, topped with crispy almond flour tortillas, fresh cilantro, and avocado slices.

This Keto Chicken Tortilla Soup with Roasted Garlic and Almond Flour Tortillas offers a rich, smoky flavor with a satisfying crunch from the homemade almond flour tortillas. Roasting the garlic enhances its sweetness, adding a deep flavor to the broth, while the tortillas give a low-carb alternative to traditional crispy strips.

Topped with fresh avocado and cilantro, this soup is both comforting and delicious—an excellent choice for a hearty yet keto-friendly meal.

Keto Chicken Tortilla Soup with Avocado and Bacon Bits

This variation of Keto Chicken Tortilla Soup adds savory bacon bits and creamy avocado, making it a flavorful and satisfying option.

The crispy bacon adds a smoky richness, while the fresh avocado provides a cooling contrast that enhances the overall experience of the soup.

Ingredients:

• 1 tbsp olive oil
• 2 chicken breasts, shredded
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 4 cups chicken broth (low sodium)
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• ½ cup crumbled cooked bacon
• 1 tbsp fresh lime juice
• 1 ripe avocado, diced
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add shredded chicken and cook until browned, about 6-8 minutes. Remove chicken and set aside.
2. In the same pot, sauté diced onion and minced garlic for 3-4 minutes, until softened.
3. Stir in diced tomatoes, chicken broth, cumin, chili powder, salt, and pepper. Bring to a simmer and cook for 10-15 minutes to allow the flavors to meld.
4. Return the shredded chicken to the pot and stir in fresh lime juice. Taste for seasoning and adjust as needed.
5. Serve the soup in bowls, topped with crumbled bacon, diced avocado, and fresh cilantro.

This Keto Chicken Tortilla Soup with Avocado and Bacon Bits is a perfect combination of savory and creamy flavors. The crispy bacon adds a smoky, rich depth to the soup, while the avocado provides a creamy, fresh contrast.

Lime juice brightens the dish, and fresh cilantro adds a burst of freshness. This soup is a comforting and indulgent keto-friendly meal that’s easy to make and full of flavor.

Keto Chicken Tortilla Soup with Cilantro Pesto

For a flavorful and herby twist on traditional chicken tortilla soup, this recipe uses a cilantro pesto that infuses the broth with a burst of fresh flavors.

The pesto complements the savory chicken, while the soup remains light and keto-friendly.

Ingredients:

• 1 tbsp olive oil
• 2 chicken breasts, shredded
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 4 cups chicken broth (low sodium)
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• ½ cup fresh cilantro
• 2 tbsp olive oil (for pesto)
• 1 tbsp lemon juice
• ¼ cup grated Parmesan cheese
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add shredded chicken and cook until browned, about 6-8 minutes. Remove chicken and set aside.
2. In the same pot, sauté diced onion and minced garlic for 3-4 minutes, until softened.
3. Stir in diced tomatoes, chicken broth, cumin, chili powder, salt, and pepper. Bring to a simmer and cook for 10-15 minutes.
4. While the soup is simmering, prepare the cilantro pesto: In a blender, combine fresh cilantro, olive oil, lemon juice, and Parmesan cheese. Blend until smooth.
5. Return the shredded chicken to the pot, then stir in 2 tablespoons of cilantro pesto. Taste for seasoning and adjust as needed.
6. Serve the soup in bowls, garnished with fresh cilantro.

This Keto Chicken Tortilla Soup with Cilantro Pesto brings a burst of freshness and vibrancy to the traditional recipe. The cilantro pesto adds an herby richness that complements the spicy and savory broth, making each spoonful flavorful and satisfying.

The soup is light yet filling, with the pesto providing a unique, refreshing twist. It’s a perfect keto meal for those looking for something different but still comforting and nourishing.