Low Carb Chicken Tortilla Soup

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  • prep time

    prep time

    9 min

  • cook time

    cook time

    22 min

  • ready time

    ready time

    31 min

Low Carb Chicken Tortilla Soup

10 ratings

This Keto tortilla soup is loaded with tender ground chicken, juicy bell peppers, aromatic spices, and served with a selection of tortilla inspired toppings. Our easy and filling soup makes both a hearty lunch or dinner option, keeping you satiated between meals. This fun and flavorful soup is a real crowd-pleaser, perfect for the whole family to enjoy.

Can I Use a Different Meat?

We have used ground chicken for our Keto tortilla soup. If you would prefer to use a different meat the dish will still work just as well. Ground pork, beef or turkey thigh would all be delicious substitutes. Simply follow the recipe as directed, swapping for your chosen ground meat. Be sure to adjust your macros to account for any changes made to the original recipe.

Can I Eat Tortillas on Keto?

Our Keto take on tortilla soup is inspired by traditional tortilla flavorings and seasonings. Typically, tortilla soup is topped with crispy sliced tortillas prepared from wheat or corn. To keep the carb count low, we have topped our tortilla soup with shredded iceberg lettuce for a cooling crunch along with diced avocado, tomato and grated cheddar cheese. For a more authentic tortilla soup you can include toasted Keto-friendly tortillas if desired. You will find recipes for Keto tortillas in our sides section.

  • Net Carbs

    8.1 g

  • Fiber

    4.9 g

  • Total Carbs

    13.2 g

  • Protein

    35.7 g

  • Fats

    27.8 g

430 cals

Low Carb Chicken Tortilla Soup

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play


  • Ground Chicken Meat

    Ground Chicken Meat

    17-½ ounce

  • Chicken Broth, Bouillon Or Consomme, Ready-to-serve Can

    Chicken Broth, Bouillon Or Consomme, Ready-to-serve Can

    3 cup

  • Tomato


    1 medium - 2 3/5" diameter

  • Avocado


    1 each

  • Olive Oil

    Olive Oil

    1 tablespoon

  • Chili Powder

    Chili Powder

    1 teaspoon

  • Garlic


    1 clove

  • Oregano, Dried

    Oregano, Dried

    1 teaspoon

  • Lime Juice, Fresh

    Lime Juice, Fresh

    1 teaspoon

  • Lime Zest

    Lime Zest

    1 teaspoon

  • Tomato Sauce

    Tomato Sauce

    1 cup

  • Red Onion

    Red Onion

    ½ medium - 2 1/2" diameter

  • Yellow Bell Peppers, Raw

    Yellow Bell Peppers, Raw

    ½ medium - 2 1/2" diameter x 2 3/4"

  • Red Bell Peppers, Raw

    Red Bell Peppers, Raw

    ½ medium - 2 1/2" diameter x 2 3/4"

  • Gourmet Collection Smoked Paprika by Mccormick

    Gourmet Collection Smoked Paprika by Mccormick

    ½ tsp

  • Cumin, Ground

    Cumin, Ground

    ½ teaspoon

  • Ground Coriander

    Ground Coriander

    ½ teaspoon

  • Cheddar Cheese

    Cheddar Cheese

    ½ cup, grated

  • Lettuce, Iceberg

    Lettuce, Iceberg

    ½ cup

Recipe Steps

steps 4

31 min

  • Step 1

    Heat the olive oil in a large saucepan or Dutch oven over a medium heat. Finely chop the onion, crush the garlic and thinly slice the bell peppers. Add the onion, garlic and bell peppers to the saucepan. Pan fry gently for 2-3 minutes until soft and fragrant.
    Step 1
  • Step 2

    Add the ground chicken, chili powder, paprika, dried oregano, ground cumin, ground coriander, lime zest and lime juice to the saucepan. Stir well to combine. Cook through until the chicken is browned all over. You may adjust the spices and seasonings, adding more or less to personal preference.
    Step 2
  • Step 3

    Add the passata (tomato sauce) and the chicken stock. Bring up to a gentle boil. Reduce to a simmer and cook for 10 minutes. You may use an alternative stock such as vegetable if preferred. You may also add salt and pepper if desired. This will depend on the strength of seasoning already in your stock.
    Step 3
  • Step 4

    While the soup is simmering, dice the avocado and tomato and finely shred the lettuce. Once the soup is cooked, divide between four serving bowls. Top each bowl of soup with the grated cheese and shredded iceberg lettuce. Scatter with the diced avocado and chopped tomato to serve.
    Step 4

Comments 6

  • StellarArugula845554

    StellarArugula845554 a year ago

    I made this but used cilantro instead of lettuce as a garnish. Delicious!!

    • pmckee

      pmckee 2 years ago

      Which ingredients make the carbs so high?

      • Jtaft

        Jtaft a year ago


    • LadyIsarma

      LadyIsarma 2 years ago

      I don't understand the recent trend of calling recipes that are already low or no carb "Keto"... And I suppose I can understand calling it "tortilla" soup without any tortilla chips or strips, because that's what people know it as, but if they can call tofu scramble "egg" scramble, why not call this Chicken "tortilla" soup? Other than that, it looks pretty good, just watch the sodium.

      • Keto Kathy

        Keto Kathy 2 years ago

        Takes a while to gather all the ingredients and cook each one but is it ever a joy of flavors to indulge in. Thanks!!! I didn't have enough chicken so I added some cooked ground turkey.

        • jackiet

          jackiet 2 years ago

          Hard not to have seconds