This low carb chicken tortilla soup is made in the slow cooker and is a wonderfully warming dish for a cold day! Keto and LCHF recipe.
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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 element 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 that they would be even better in a Mexican soup! Note: I’ve made this recipe in the slow cooker (or, to be more precise, the slow cooker setting on my Instant Pot!), but if you used cooked chicken you could definitely make it on the stovetop instead.
Spray the slow cooker (or Instant Pot!) bowl with non stick spray and add the chicken. I used fresh thinly sliced chicken breast, but if you are using whole chicken breasts you might want to cut them into chunks for even cooking. Add some salsa – it is such an easy way of adding flavor that I’ve used before in recipes like this Nacho Dip and my Quick Bacon Jam! You just have to find one that you like that’s not too high in carbs: I recommend Green Mountain Gringo salsa which you can buy online from Netrition. Also add some chicken broth or stock to the bowl.
Cook on high for one hour. Use tongs to carefully remove the chicken, and shred it with forks.
Return the shredded chicken to the slow cooker bowl, and add additional chicken broth, shredded cheese (I use a Mexican blend), heavy cream, salt and pepper. Cover and cook on high for 30 minutes.
Spoon the soup into serving bowls. Cut two low carb tortillas into small strips, and divide them between the bowls. Garnish with fresh cilantro and extra cheese.
You could also add hot sauce, slices of pickled jalapeños or chopped avocado to this delicious low carb chicken tortilla soup!
Low Carb Chicken Tortilla Soup
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- Spray a slow cooker or Instant Pot bowl with non stick spray and add the chicken, salsa, and one cup of the broth. Cook on high (slow cooker setting if using IP) for one hour.
- Use tongs to carefully remove the chicken, and shred it with forks.
- Return the shredded chicken to the slow cooker bowl, and add the remaining chicken broth, shredded cheese, heavy cream, salt and pepper. Cover and cook on high for 30 minutes.
- Spoon the soup into serving bowls. Garnish with the tortilla strips, fresh cilantro and extra cheese.
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