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A bowl of keto chicken tortilla soup with avocado and cheese toppings

Incredible Keto Chicken Tortilla Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 285 kcal

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts
  • 6 cups chicken bone broth
  • 14.5 oz canned fire-roasted diced tomatoes
  • 4 oz canned diced green chiles
  • 1/2 cup yellow onion, finely diced
  • 1 medium red bell pepper, diced
  • 2 cloves garlic , minced
  • 1 medium jalapeno , seeded and minced
  • 1 tbsp avocado oil
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1/4 cup fresh cilantro, chopped
  • 2 tbsp fresh lime juice
  • Topping : 1 large avocado, sliced
  • Topping : 1/2 cup shredded Monterey Jack cheese
  • Topping : 2 keto tortillas, sliced and crisped in a pan

Instructions
 

  • Heat avocado oil in a large heavy-bottomed pot over medium heat and sauté onion, bell pepper, and jalapeno until softened, approximately 5 minutes.
  • Add minced garlic, cumin, chili powder, smoked paprika, salt, and pepper; cook for 1 minute until fragrant.
  • Pour in the chicken bone broth, fire-roasted tomatoes (with liquid), and green chiles.
  • Add the whole chicken breasts to the liquid and bring to a gentle boil, then reduce heat to medium-low and simmer for 20-25 minutes until the chicken is fully cooked.
  • Remove the chicken from the pot and use two forks to shred it into bite-sized pieces.
  • Return the shredded chicken to the pot along with fresh cilantro and lime juice, stirring to combine and heating through for an additional 2 minutes.
  • Ladle the soup into bowls and garnish with avocado slices, shredded cheese, and crisped keto tortilla strips.