Description
This keto-friendly chicken tortilla soup captures all the deep, soul-warming flavors of a traditional version without the carb-heavy corn thickeners. Featuring tender chicken breast, fire-roasted aromatics, and a vibrant, savory broth, this high-protein meal is designed to keep you in ketosis while providing a satisfying, restaurant-quality dining experience at home. Perfectly suited for meal prep, it is a healthy, delicious way to fuel your body.
Ingredients
2 tablespoons olive oil
1 medium white onion, diced
1 bell pepper, diced
1 jalapeño, seeded and minced
3 cloves garlic, minced
1 pound chicken breast, shredded
14 ounces fire-roasted diced tomatoes
4 cups low-sodium chicken broth
1 teaspoon ground cumin
1 teaspoon chili powder
Salt to taste
Fresh cilantro for garnish
1/2 avocado, sliced for garnish
2 tablespoons sour cream for garnish
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add onion, bell pepper, and jalapeño; sauté until onions are translucent and peppers are soft, about 5 to 7 minutes.
Stir in minced garlic, cumin, and chili powder; cook for 1 minute until fragrant.
Add fire-roasted tomatoes and chicken broth; bring to a gentle boil.
Reduce heat and simmer for 15 minutes to allow flavors to meld.
Add the pre-cooked shredded chicken and simmer for an additional 5 minutes until heated through.
Adjust seasoning with salt to taste.
Ladle into bowls and serve topped with fresh cilantro, sliced avocado, and a dollop of sour cream.
Notes
Store in an airtight container in the refrigerator for up to 4 days. You can shred the chicken ahead of time by boiling or poaching breasts to save prep time.
- Prep Time: 15
- Cook Time: 25
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-Inspired