So, About This Keto Chicken Tortilla Soup Adventure…

Okay, picture this: It’s a Tuesday night, I’m tired, and I just want something cozy. Enter—my Keto Chicken Tortilla Soup (Low Carb, Gluten Free). Not gonna lie, the first time I tried to make this, I drop-kicked a tortilla across the kitchen by mistake (not recommended). Ever since, I usually skip the traditional tortillas altogether, but I promise you, this soup still brings all the warmth and flavor (and fewer flying carbs).

My cousin gave me the original recipe scribbled on a napkin after a family reunion, but, being me, I messed with it until it fit my low carb obsessions. And my kids are still teasing me about the time I accidentally added cinnamon instead of cumin. Pro tip: don’t.

Why I Always Come Back to This Soup

I make this when I’m craving Tex-Mex flavor but want to stay on track (honestly I botch my diet enough without tortilla chips weighing me down). My family goes wild for this, maybe because it’s a little spicy, but still slurpable enough for even my picky son (who will, for the record, eat basically nothing else without complaining). You can chuck everything into one pot, which is a life-saver—especially if, like me, you hate doing the dishes (seriously, what is it about soup that makes so many pans??).

Plus, you can fancy it up for guests or just eat bowls straight from the pot in your pajamas (not that I’d ever do that… oh wait).

Here’s What You Need (or…Could Use Instead)

2 cups cooked shredded Chicken (leftovers = bonus points. I’ve even used rotisserie Chicken—don’t judge!)
1 small onion, diced (Sometimes I use 2; I love onion more than most people)
3 cloves garlic, minced (Or a big spoonful of jarred garlic when I’m in a hurry)
1 bell pepper, chopped (Any color. My grandmother always insisted on green, but honestly, red is just as good and a bit sweeter)
1 tin (14 oz) diced tomatoes, undrained (Fresh tomatoes if you’ve got the patience. I rarely do.)
4 cups Chicken broth (Box, bouillon, homemade—whatever’s got a chicken somewhere on the label)
1-2 tsp chili powder (I go heavy; adjust if you don’t want to test your taste buds)
1 tsp cumin (NOT cinnamon, ha! Learned my lesson there)
1/2 tsp smoked paprika (optional, but it makes things taste smokier; I skip it half the time)
Salt and pepper to taste (I just keep tasting until it feels right, so, scientific)
1/2 cup heavy cream (or coconut milk for dairy-free—on second thought, the cream is more decadent, but both work)
Toppings: sliced avocado, shredded cheese, fresh cilantro, lime wedges, crispy low-carb tortilla strips (I’ve also used pork rinds in a pinch—don’t tell my aunt)

How I Throw This Together (Sometimes Literally)

Heat a big ol’ pot over medium heat. Splash in a little avocado oil or olive oil (whatever you fancy).
Toss in the onions and peppers, let ’em sweat for about 4-5 minutes, stirring now and again. Also, if you get distracted and forget to stir, that’s fine—just scrape the bottom before you move on.
Add the garlic (I just dump mine in and give it a quick swirl; don’t let it get too brown or it’ll taste… well, bitter).
This is where I stir in the chili powder, cumin, and smoked paprika—sometimes I eyeball it, then regret it and add a bit more later. If you do spill some, just call it “extra flavor.”
Pour in the chicken broth and diced tomatoes (juice and all). Give it a good stir. Bring to a simmer, not a full-out boil—unless you like soup on your stovetop.
Now, the chicken. Plop it in. Simmer for 10-ish minutes, so everyone gets acquainted. If it looks weird at this point, don’t stress. It sorts itself out.
Lower the heat, then swirl in the cream. (This is where I usually sneak a taste, and sometimes more salt goes in. Or chili powder. Or both.)
Let it all hang out for another 5 minutes. The smell alone should lure any wandering humans into the kitchen.
Ladle into bowls and choose your own adventure with toppings. The more the merrier.

Notes Only a Serial Soup Maker Could Tell You

I tried making this with raw chicken once—didn’t save me time. Just use cooked, you won’t regret it.
If it tastes thin, simmer longer. If it’s too thick, splash some more broth in. Or water—nobody’s judging.
Forgot to buy cream? I’ve subbed full-fat Greek yogurt (adds a little twang, honestly pretty good).

Variations (And One That Flopped)

Spicy: Add jalapeno or chipotle pepper. I once added way too much and my family basically had steam coming out their ears.
Vegetarian-ish: Tried skipping the chicken once. Not my thing, but hey, the flavors aren’t bad with just extra peppers and a handful of mushrooms.
Different proteins: Shredded beef works surprisingly well, though my husband insists it turns into taco soup (not a complaint, just what he calls it).

If You Don’t Have Fancy Equipment, No Worries

All you need is a big pot, honestly. But if your pot’s in the dishwasher (happens often here), a deep frying pan works too, just don’t spill. I guess an Instant Pot would work, but I actually find it comes out tastier on the stove.

How to Store (if You Somehow Have Leftovers)

I pop leftovers in an airtight container in the fridge—it keeps for 2-3 days, but, honestly, it barely makes it 24 hours in my house. Freezes pretty well, too, if you want to batch it (though the cream might separate, give it a good stir when reheating and you’re golden).

Serving: How We Like It

We’ve got a little family tradition where we pile bowls high with all the fixings—cheese, avocado, a squeeze of lime. My dad once put pickled jalapeños and nobody’s ever looked back. Sometimes we eat it picnic-style on the living room floor, because why not?

Things I Learned…The Hard Way (Pro-ish Tips)

Don’t rush frying the onions and peppers, or they’ll taste harsh, which I found out the hard way during what I now call my “crunchy soup phase.”
Don’t skip seasoning as you go. I used to throw it all in at the end—never quite the same.
For real depth, use bone broth. But regular stock’s just fine. Actually, sometimes even better, depending on my mood.

FAQs (Because People Do Ask…A Lot!)

Can I use turkey instead of chicken? For sure! It tastes about the same, maybe even richer, depending on how roasted your turkey is. Also a great way to use up leftovers after Thanksgiving.
What if I like it extra spicy? Oh, trust me, toss in a chipotle in adobo, or a pinch of cayenne. Just taste as you go—I’ve had to rescue too many over-spiced pots with extra cream.
Is this really keto? Yep, no beans or corn, and just watch your toppings!
Will kids like it? I mean, depends on the kid. Mine do if I go easy on the chili, but I did get a few “too spicy!” whines before finding my goldilocks zone.
Do I have to top it with anything? Absolutely not. But honestly, the cheese and avocado make it sing—just saying.
Can I prep this ahead? Sure, just don’t add the cream until you reheat it. I think it actually tastes better the day after, but, well, it has to survive that long first.

Unrelated, but while you’re waiting for things to simmer, I sometimes try to teach my cat not to jump on the counter. Still haven’t succeeded; maybe you’ll have better luck with dinner. Enjoy!