Low Carb Chicken Tortilla Soup

This low carb chicken tortilla soup is creamy, cheesy and loaded with tender shredded chicken, with crispy low carb tortilla strips on top. It's a warming, filling bowl for a cold day, it cooks in a slow cooker or Instant Pot, and each serving packs about 42g of protein for just 6g net carbs.

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The idea for this recipe came from one of my most popular recipes at this time of year: Low Carb Lasagna Soup. To replace the pasta in that one I used strips of low carb tortilla, which works really well AND makes the soup even more filling. So of course, if tortilla strips are great in an Italian soup, it stands to reason they'd be even better in a Mexican one!

This is the kind of dinner that keeps everyone at the table happy. With roughly 42g of protein in every bowl, it's a proper meal rather than a starter, and nobody will guess it's low carb.

Key Ingredients & Substitutions

• Chicken. I use fresh, thinly sliced chicken breast. If you have whole breasts, cut them into chunks so they cook evenly. Boneless thighs work too and stay extra juicy.
• Salsa. Salsa is the easiest way to add flavor, and I've used it the same way in my Nacho Dip. Pick one with no added sugar; I like Green Mountain Gringo salsa. Mild keeps it family friendly, or go medium or hot if you like heat.
• Chicken broth. Any broth or stock works. A bone broth such as Kettle & Fire chicken bone broth adds body and a little extra protein.
• Shredded Mexican cheese. A Mexican blend melts into the broth and makes the soup rich and creamy. Cheddar or Monterey Jack are fine swaps; shredding your own block melts the smoothest.
• Heavy cream. Just a splash gives the soup its silky texture. Full-fat coconut milk works if you're avoiding dairy cream.
• Low carb tortillas. Two small tortillas cut into strips are plenty for four bowls. I use Mission Carb Balance tortillas.

How to Make Low Carb Chicken Tortilla Soup

Spray the bowl of your slow cooker or Instant Pot with non-stick spray. Add the chicken, the salsa and one cup of the broth. (I made mine on the slow cook setting of my Instant Pot.)

Cook on high until the chicken is cooked through (165°F in the thickest piece), about an hour for thinly sliced breast. Use tongs to lift the chicken out and shred it with two forks.

Return the shredded chicken to the pot with the rest of the broth, the shredded cheese, the cream, and salt and pepper. Cover and cook on high for 30 more minutes. Ladle into bowls and top with tortilla strips, fresh cilantro and a little extra cheese.

Slow Cooker (Crock Pot) Version

Want to make this keto chicken tortilla soup in a regular crock pot and come home to dinner? Easy. Put the chicken, salsa and one cup of broth in a greased slow cooker such as this 6-quart Crock-Pot. Cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until the chicken reaches 165°F and shreds easily. A traditional crock pot heats more slowly than the Instant Pot's slow cook setting, which is why it needs the longer time.

Shred the chicken, return it to the pot, then stir in the remaining broth, the cheese and the cream. Cover and cook on HIGH for another 30 minutes, until the cheese has melted into the soup. Add the dairy only at the end; hours of cooking can make cheese and cream separate.

Stovetop shortcut: if you have cooked chicken, simmer everything except the tortilla strips in a pot over medium-low heat for 15 to 20 minutes, stirring often so the cheese doesn't catch on the bottom.

Toppings (and What to Use Instead of Tortilla Strips)

Toppings are half the fun of tortilla soup. Here are my favorites, plus a few swaps if you don't have low carb tortillas on hand:

• Low carb tortilla chips. For a proper crunch, crumble a handful of my Low Carb Tortilla Chips over each bowl right before serving.
• Toasted tortilla strips. Bake or air fry your strips for a few minutes until crisp instead of adding them soft.
• Pork rinds. Crushed pork rinds add zero-carb crunch. Use a store-bought bag like EPIC baked pork rinds or make my Homemade Pork Rind Chips.
• Cheese crisps. Bake small piles of shredded cheese until golden and lacy, then break them over the top.
• Fresh toppings. Diced avocado, a spoonful of Easy Creamy Guacamole, sour cream, sliced radishes, a squeeze of lime, hot sauce, or pickled or Low Carb Candied Jalapeños.

Helpful Tips

Check the chicken, not the clock. Slow cookers vary a lot. An instant-read thermometer showing 165°F is the easiest way to know the chicken is ready to shred.

Add the tortilla strips last. They soften quickly in hot soup, so add them to each bowl just before serving rather than stirring them into the pot.

Read the salsa label. Carbs in salsa vary from brand to brand, and some sneak in sugar. A salsa with 1 to 2g of carbs per serving keeps the soup keto friendly.

Thicken or thin to taste. For a thicker soup, add a little more cheese or cream. For a brothier soup, add another half cup of broth.

Variations

• Spicy. Add a diced jalapeño or a chopped chipotle in adobo with the chicken, or use hot salsa.
• Extra veggies. Stir in diced bell pepper, zucchini or a handful of spinach for the last 30 minutes.
• Green chile. Swap the red salsa for salsa verde and add a small can of diced green chiles.
• Leftover chicken. Use 3 cups of cooked shredded chicken or rotisserie chicken and skip straight to the final 30 minutes.
• Taco-style. Add a teaspoon each of cumin and chili powder for a flavor closer to my Low Carb Taco Soup.

Serving Ideas

This soup is hearty enough to be dinner on its own, especially with a pile of toppings. For a bigger spread, serve it with a crisp green salad, cheese quesadillas made on low carb tortillas, or a plate of veggies and guacamole for dipping.

It's also a great one for game days and busy weeknights. Set out the toppings and let everyone build their own bowl. For more ideas, check out my Keto Mexican Food Ideas.

Storing & Freezing

Let the soup cool, then store it in an airtight container in the fridge for up to 4 days. Keep the tortilla strips and other toppings separate so they stay crisp. Reheat gently on the stovetop over medium-low heat or in the microwave, stirring often, and add a splash of broth if it has thickened.

You can freeze this soup for up to 3 months, though the cheese and cream may look a little grainy after thawing. A good stir while reheating usually brings it back together. For the best texture, freeze the chicken, salsa and broth base on its own, then add the cheese and cream when you reheat. Thaw overnight in the fridge before reheating.

More Low Carb Soup Recipes

If you loved this soup, here are a few more you might enjoy:

• Low Carb Lasagna Soup
• Low Carb Taco Soup
• Keto Turkey Soup
• Chicken Kale Soup
• All my low carb soup recipes

📖 Recipe

StepAwayFromTheCarbs.com

Low Carb Chicken Tortilla Soup

4.50 from 10 votes

Creamy, cheesy keto chicken tortilla soup with tender shredded chicken, salsa and crispy low carb tortilla strips. Make it in a slow cooker (crock pot) or Instant Pot. About 42g of protein and 6g net carbs per serving.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 35 minutes mins

Makes: 4 servings

Net Carbs: 6

Calories: 434

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

• non-stick spray
• 1 lb fresh chicken cut into chunks or slices
• ½ cup low carb salsa no sugar added
• 2 cups chicken broth divided
• 8 oz shredded Mexican cheese
• ¼ cup heavy cream
• salt and pepper
• 2 small low carb tortillas such as Mission Carb Balance, cut into thin strips
• fresh cilantro and extra cheese to garnish

Equipment

• Instant Pot Duo, 6-QT, Stainless Steel/Black
• Mission Carb Balance Soft Flour Tortillas - 4g net carbs
• Elite Gourmet Slow Cooker, 3-Quart, Silver

Step-by-Step Instructions

 

Cook ModePrevent your screen from going dark

1. Spray the bowl of a slow cooker or Instant Pot with non-stick spray. Add the chicken, salsa and 1 cup of the broth.
2. Cover and cook on high (use the Slow Cook setting on an Instant Pot) for about 1 hour, until the chicken reaches 165°F. In a standard crock pot, see the slow cooker notes below for longer cooking times.
3. Use tongs to lift out the chicken, and shred it with two forks.
4. Return the shredded chicken to the pot and add the remaining 1 cup of broth, the shredded cheese, heavy cream, salt and pepper. Cover and cook on high for 30 minutes, until the cheese has melted.
5. Ladle the soup into bowls. Just before serving, top each bowl with tortilla strips, fresh cilantro and extra cheese.

Nutrition

Calories: 434kcalCarbohydrates: 14gProtein: 42gFat: 26gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0gCholesterol: 146mgSodium: 1129mgPotassium: 587mgFiber: 8gSugar: 3gVitamin A: 785IUVitamin C: 2mgCalcium: 403mgIron: 1mgNet Carbs: 6g

Notes

Slow cooker (crock pot) version: Add the chicken, salsa and 1 cup of broth to a greased slow cooker. Cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the chicken reaches 165°F. Shred the chicken, return it to the pot with the remaining broth, cheese, cream, salt and pepper, and cook on HIGH for 30 minutes more. Add the cheese and cream only at the end so they don't separate.

Stovetop: With 3 cups of cooked shredded chicken, simmer everything except the tortilla strips over medium-low heat for 15 to 20 minutes, stirring often.

Instead of tortilla strips: top with crumbled Low Carb Tortilla Chips, crushed pork rinds or baked cheese crisps.

Nutrition: One serving is a quarter of the soup, with about 42g protein and 6g net carbs (calculated with Mission Carb Balance tortillas).

Storage: Refrigerate up to 4 days or freeze up to 3 months. Keep toppings separate and add a splash of broth when reheating.

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.