Keto Chicken Tortilla Soup
Loaded with flavor and a spicy kick, this easy keto Chicken Tortilla Soup is perfect whenever you’re craving bold Southwestern flavor!
Ingredients
- 2 tablespoons olive oil
- 1 cup celery chopped finely
- 1 cup onion chopped finely
- 1 cup red bell peppers, diced
- 2 cloves garlic, minced
- 4 ounces green chiles canned
- 8 cups chicken broth, or low sodium
- 1 14 oz can fire roasted diced tomatoes, with liquid
- 2 lb boneless skinless chicken breast
- 1 tsp Sea salt
- ½ tsp black pepper
- 1 tsp cumin
- ¼ tsp chili powder
- 1 tsp smoked paprika
- ¼ teaspoon red pepper flakes, optional
- 4 zucchini spiralized, off to the side, do not add to soup until ready to eat
OPTIONAL TOPPINGS:
- Almond flour tortilla chips
- ½ cup Monterey jack cheese, shredded
- 2 medium Avocado, sliced
- ½ cup Sour cream
- ½ cup fresh cilantro, chopped
- 2 whole lime, cut into 8-10 wedges
Instructions
Stovetop Instructions:
- In a pan, heat olive oil. Sauté celery, onion, and bell peppers for about 4 minutes. Stir in the garlic and saute another minute; add in green chiles.
- Add chicken breasts into the pot. Stir in spices and add in chicken stock.
- Turn to high heat and bring the soup to a boil; then simmer for 35 minutes.
- Remove the chicken breasts from the pot and set aside to shred with a fork. Place shredded chicken back in the pot and add the salt, pepper, cumin, chili powder, and smoked paprika and stir. Optional to add red pepper flakes.
- Right before serving, add raw, room temperature zucchini noodles.
- Serve and top with almond flour tortilla chips, cheese, avocado, and sour cream. Add chopped tiny sprinkle of chopped cilantro and a slice of lime.
Nutrition Facts
Calories: 324kcal, Carbohydrates: 16g, Protein: 31g, Fat: 17g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.01g, Cholesterol: 92mg, Sodium: 1455mg, Potassium: 1143mg, Fiber: 6g, Sugar: 6g, Vitamin A: 1358IU, Vitamin C: 60mg, Calcium: 133mg, Iron: 2mg