I just made a Keto Chicken Tortilla soup that’s ridiculously creamy, a little spicy, and so loaded with avocado and cheese you won’t miss the carbs while your family argues over seconds.

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I’m obsessed with this Keto Chicken Tortilla because it hits every craving without the carbs. I love how the shredded rotisserie chicken and creamy avocado take center stage, and the broth gets rich and saucy enough to spoon.

This is my go-to when I want the Best Keto Chicken Soup vibe but with actual personality. And the heat sings just right, not fake.

But the toppings steal the show. Melty cheese, bright cilantro, crunchy pork rinds if you’re into that.

My family demolishes bowls. Low fuss, big flavor.

My kind of weeknight win. Zero guilt, all the yum every time.

Ingredients

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Olive oil: Adds a light, familiar base for sautéing, it’s heart-healthy-ish fat.
Butter: Gives creaminess and richness, basically comfort in a spoon.
Small yellow onion: Sweetness and savory backbone, it softens and smells like home.
Garlic cloves: Punchy aroma, it’s the little kick that wakes everything up.
Jalapeño: Fresh heat and brightness, plus it keeps things interesting.
Cooked shredded chicken: Protein-packed, makes the soup hearty and actually filling.
Low sodium chicken broth: Salty backbone without going overboard, it lets other flavors sing.
Diced tomatoes drained: Tomato tang and texture, adds brightness without watering it down.
Cream cheese cubed: Lush creaminess and body, it rounds the soup beautifully.
Heavy cream: Silky mouthfeel, it makes the soup feel indulgent and smooth.
Chili powder: Warm, earthy spice, it’s basic taco vibes in soup form.
Ground cumin: Toasty, smoky warmth, it makes the broth feel deeper.
Smoked paprika: Subtle smokiness and color, it’s the cozy background note.
Kosher salt: Brings out all the flavors, basically soup’s best friend.
Black pepper: Sharp lift and tiny heat, keeps the broth lively.
Fresh lime juice: Bright, acidic pop, it cuts through the richness nicely.
Pork rinds crushed: Tortilla-style crunch without carbs, it’s oddly satisfying.
Ripe avocado diced: Creamy, cool contrast, it soothes the spicy bits.
Shredded cheese: Melty topping joy, adds gooey, salty goodness.
Fresh cilantro chopped: Herbal freshness, it wakes up each spoonful.
Green onions thinly sliced: Mild oniony snap, great for texture and color.
Sour cream optional: Tangy cream top, it makes each bite richer.

Ingredient Quantities

1 tbsp olive oil

1 tbsp butter

1 small yellow onion, diced

3 cloves garlic, minced

1 jalapeño, seeded and diced, optional but i like the heat

1 lb cooked chicken, shredded (rotisserie chicken works great)

4 cups low sodium chicken broth

1 can (14.5 oz) diced tomatoes, drained

4 oz cream cheese, cubed and softened

1/2 cup heavy cream

1 tsp chili powder

1 tsp ground cumin

1/2 tsp smoked paprika

1 tsp kosher salt, or to taste

1/2 tsp black pepper

2 tbsp fresh lime juice

1 cup pork rinds, crushed, for tortilla style crunch

1 ripe avocado, diced

1 cup shredded cheddar or Monterey Jack cheese

1/4 cup fresh cilantro, chopped

2 green onions, thinly sliced

1/2 cup sour cream, optional

How to Make this

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1. Heat 1 tbsp olive oil and 1 tbsp butter in a large pot over medium heat until butter is melted and foamy, then add the diced onion and saute about 5 minutes until soft and starting to brown.

2. Add 3 minced garlic cloves and the diced jalapeño (if using) and cook 1 minute until fragrant, stirring so the garlic doesn’t burn.

3. Stir in 1 tsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1 tsp kosher salt and 1/2 tsp black pepper and toast the spices about 30 seconds to wake them up.

4. Pour in 4 cups low sodium chicken broth and the drained 1
4.5 oz can of diced tomatoes, scraping up any browned bits from the bottom; bring to a simmer.

5. Add 1 lb shredded cooked chicken and simmer 8 minutes so the chicken heats through and so flavors meld.

6. Lower the heat and whisk in the 4 oz cubed, softened cream cheese and 1/2 cup heavy cream until fully melted and smooth; if the cream cheese is too cold it will clump so warm it a little first or cube it small.

7. Stir in 2 tbsp fresh lime juice, taste and adjust salt and pepper as needed; if you want more kick add more jalapeño or a pinch more chili powder.

8. For a slightly thicker, creamier soup use an immersion blender to pulse the soup a few times right in the pot, leaving some chicken chunks for texture, or transfer a cup or two to a blender and puree then return to the pot.

9. Ladle soup into bowls and top with crushed pork rinds for tortilla style crunch, diced ripe avocado, 1 cup shredded cheddar or Monterey Jack, 1/4 cup chopped fresh cilantro, and 2 thinly sliced green onions.

10. Offer 1/2 cup sour cream on the side for dolloping and serve hot. Leftovers keep well in the fridge for 3 to 4 days and the pork rinds should be crushed just before serving so they stay crunchy.

Equipment Needed

1. Large heavy-bottomed pot or Dutch oven (for sautéing and simmering)
2. Cutting board and a sharp chef’s knife (for onion, jalapeño and avocado)
3. Wooden spoon or heatproof spatula (to stir and scrape browned bits)
4. Measuring spoons and measuring cup (for spices, oil, cream, broth)
5. Can opener (for the diced tomatoes)
6. Whisk (to smooth in the cream cheese and cream)
7. Immersion blender or regular blender (to pulse or puree some of the soup)
8. Ladle and soup bowls (for serving)
9. Small bowl and fork or rolling pin (to crush pork rinds just before serving)

FAQ

Q: Can I make this soup ahead of time?

A: Yes, totally. It actually tastes better the next day after the flavors meld. Cool, cover, and refrigerate up to 3 days. Reheat gently on the stove and add a splash of broth or cream if it thickened too much.

Q: What can I use instead of pork rinds for the crunch?

A: If you don't eat pork, crushed pork rinds can be swapped for toasted almond slivers, crushed pork-free cracklings, or a sprinkle of toasted pepitas. They won't be exactly the same, but you'll get a nice crunch.

Q: Is this soup keto friendly and how many carbs per serving?

A: Yes, this is keto friendly. With the cream, cream cheese, and pork rinds replacing tortillas, net carbs are low, usually around 4 to 6g net carbs per serving depending on your portion and brand of tomatoes used.

Q: Can I use raw chicken instead of cooked shredded chicken?

A: You can. Saute or simmer raw chicken breasts in the broth until cooked through, then shred and return to the pot. Just cook an extra 10 to 15 minutes so everything heats and the flavor blends.

Q: How spicy is it and can I tone down the heat?

A: With one jalapeño it has a mild to medium heat, but that depends on the pepper. To tone it down, remove the seeds and ribs or skip the jalapeño altogether. You can also add more sour cream or avocado when serving to cool it.

Q: Any tips for making it creamier without changing the macros too much?

A: Use full fat cream and let the cream cheese melt completely into the hot soup, whisking if needed. If you want it silkier, puree a portion of the soup with an immersion blender and then stir the cheese and cream back in. It keeps the keto profile while making the texture richer.

Keto Chicken Tortilla Soup Recipe Substitutions and Variations

1 tbsp olive oil: try avocado oil for a higher smoke point and neutral taste, or ghee for a nuttier flavor if you want more richness.
4 oz cream cheese: swap for full fat Greek yogurt to cut calories and add tang, or mascarpone if you want it super silky and richer.
1 cup pork rinds, crushed: use crushed cheese crisps or toasted almond meal for a similar crunch and low carb texture, just note almond meal will change the mouthfeel a bit.
1/2 cup heavy cream: canned full fat coconut milk works as a dairy free option and keeps the soup creamy, or use half and half if you want it lighter.

Pro Tips

1. Warm the cream cheese a little first or cube it super small so it melts smooth, otherwise you’ll get weird clumps. You can zap it for 10 seconds in the microwave or leave it on the counter while you prep and it’ll blend way easier.

2. Toast the spices in the pan with the onions for at least 30 seconds, don’t skip this. It really wakes up the flavor. If you want more depth, add a tiny pinch of sugar or a splash of Worcestershire while you simmer.

3. Crush the pork rinds and add them right before serving so they stay crunchy. If you crush them too early they go soggy fast. Also, heat the bowls with hot water first so the soup stays hotter longer.

4. Use rotisserie chicken to save time and for better texture, and if the soup is thin try pulsing with an immersion blender or puree one cup of soup then stir it back in. Works great to thicken without starches, and you can leave some chunks for bite.

Keto Chicken Tortilla Soup Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I just made a Keto Chicken Tortilla soup that's ridiculously creamy, a little spicy, and so loaded with avocado and cheese you won't miss the carbs while your family argues over seconds.

Servings

servings

Calories

515

kcal

Equipment: 1. Large heavy-bottomed pot or Dutch oven (for sautéing and simmering)
2. Cutting board and a sharp chef’s knife (for onion, jalapeño and avocado)
3. Wooden spoon or heatproof spatula (to stir and scrape browned bits)
4. Measuring spoons and measuring cup (for spices, oil, cream, broth)
5. Can opener (for the diced tomatoes)
6. Whisk (to smooth in the cream cheese and cream)
7. Immersion blender or regular blender (to pulse or puree some of the soup)
8. Ladle and soup bowls (for serving)
9. Small bowl and fork or rolling pin (to crush pork rinds just before serving)

Ingredients

1 tbsp olive oil
1 tbsp butter
1 small yellow onion, diced
3 cloves garlic, minced
1 jalapeño, seeded and diced, optional but i like the heat
1 lb cooked chicken, shredded (rotisserie chicken works great)
4 cups low sodium chicken broth
1 can (14.5 oz) diced tomatoes, drained
4 oz cream cheese, cubed and softened
1/2 cup heavy cream
1 tsp chili powder
1 tsp ground cumin
1/2 tsp smoked paprika
1 tsp kosher salt, or to taste
1/2 tsp black pepper
2 tbsp fresh lime juice
1 cup pork rinds, crushed, for tortilla style crunch
1 ripe avocado, diced
1 cup shredded cheddar or Monterey Jack cheese
1/4 cup fresh cilantro, chopped
2 green onions, thinly sliced
1/2 cup sour cream, optional

Directions

Heat 1 tbsp olive oil and 1 tbsp butter in a large pot over medium heat until butter is melted and foamy, then add the diced onion and saute about 5 minutes until soft and starting to brown.
Add 3 minced garlic cloves and the diced jalapeño (if using) and cook 1 minute until fragrant, stirring so the garlic doesn't burn.
Stir in 1 tsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1 tsp kosher salt and 1/2 tsp black pepper and toast the spices about 30 seconds to wake them up.
Pour in 4 cups low sodium chicken broth and the drained 1
5 oz can of diced tomatoes, scraping up any browned bits from the bottom; bring to a simmer.
Add 1 lb shredded cooked chicken and simmer 8 minutes so the chicken heats through and so flavors meld.
Lower the heat and whisk in the 4 oz cubed, softened cream cheese and 1/2 cup heavy cream until fully melted and smooth; if the cream cheese is too cold it will clump so warm it a little first or cube it small.
Stir in 2 tbsp fresh lime juice, taste and adjust salt and pepper as needed; if you want more kick add more jalapeño or a pinch more chili powder.
For a slightly thicker, creamier soup use an immersion blender to pulse the soup a few times right in the pot, leaving some chicken chunks for texture, or transfer a cup or two to a blender and puree then return to the pot.
Ladle soup into bowls and top with crushed pork rinds for tortilla style crunch, diced ripe avocado, 1 cup shredded cheddar or Monterey Jack, 1/4 cup chopped fresh cilantro, and 2 thinly sliced green onions.
Offer 1/2 cup sour cream on the side for dolloping and serve hot. Leftovers keep well in the fridge for 3 to 4 days and the pork rinds should be crushed just before serving so they stay crunchy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.