Chicken Tortilla Soup

About

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.

Ingredients

17 ½ ounce ground chicken meat
3 cup chicken broth, bouillon or consomme, ready-to-serve can
1 medium – 2 3/5" diameter tomato
1 each avocado
1 tablespoon olive oil
1 teaspoon chili powder
1 clove garlic
1 teaspoon oregano, dried
1 teaspoon lime juice, fresh
1 teaspoon lime zest
1 cup tomato sauce
½ medium – 2 1/2" diameter red onion
½ medium – 2 1/2" diameter x 2 3/4" yellow bell peppers, raw
½ medium – 2 1/2" diameter x 2 3/4" red bell peppers, raw
½ teaspoon gourmet collection smoked paprika by mccormick
½ teaspoon cumin, ground
½ teaspoon ground coriander
½ cup, grated cheddar cheese
½ cup lettuce, iceberg

Instructions

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.
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.
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.
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.