If you've been searching for the best low carb chicken tortilla soup recipes, you can stop here! This Chicken Tortilla Soup is high in protein, low in carbs, and super cheesy!
This delicious keto chicken tortilla soup is one of our favorite weeknight dinners because it's full of Mexican flavors and it's a quick recipe to make. When you make this low carb soup in the crock pot, it only takes about 2-3 minutes of prep and then you can walk away for the rest of the day and have a delicious home cooked meal when you're ready to eat at night. And as with all soups, this keto taco soup tastes even better the next day!
Ingredients
Boneless skinless chicken breasts: you can use any chicken you want. If you're wanting to make a quick soup recipe on the stovetop, shred a Rotisserie chicken and use it. Boneless skinless chicken thighs add a lot of extra flavor to this recipe
Black beans: make sure to drain and rinse your beans before adding them to this creamy chicken taco soup
Taco seasoning: here's a great homemade taco seasoning recipe, or just one packet works great
Rotel (tomatoes and green chiles): if Rotel is too spicy for you, a can of petite diced tomatoes and a can of green chilies give the same flavor. Fire-roasted tomatoes give a delicious smokey flavor
Chicken broth: chicken bone broth and chicken stock are perfect substitutions
Cream cheese: I use ⅓ less fat cream cheese, but full fat works great too. Cream cheese is what makes this
Shredded cheddar cheese: just because I use cheddar doesn't mean you have to! Add your favorite cheese to make this recipe customized to your taste
See recipe card for ingredient amounts.
Slow Cooker Directions
- Place uncooked chicken, broth, taco seasoning, Rotel tomatoes, and black beans in crock pot and set to high for 4 hours.
- After 4 hours, shred chicken with two forks and add cream cheese and cheddar.
- Cook on low for 30 minutes and serve!
Stovetop Directions
- Saute chicken in deep skillet or dutch oven over medium-high heat. Make sure to grease the bottom of the pan before adding the chicken so it doesn't stick
- Shred chicken with two forks.
- Add chicken broth and taco seasoning and stir to combine.
- Add Rotel and black beans and let simmer for 30 minutes.
- Stir in cream cheese and cheddar and let simmer for 15-30 minutes or until cheese is melted.
- Serve with tortilla chips, sour cream, and diced jalapeños
Hint: you can use cooked chicken to cook this soup even faster!
Makes 6-8 servings depending on how hungry your family is!
Toppings
These are my favorite things to top this easy low carb chicken tortilla soup with. Traditional chicken tortilla soup is topped with crispy tortilla strips. If you're keeping it low carb and don't want to use crunchy corn tortillas, make your own tortilla strips by taking some keto tortillas and cutting them into strips and deep frying them for a few seconds until they get crispy. Once you have fried tortilla strips, you'll crave them!
Fresh avocado slices or guacamole
Jalapeños, pickled or fresh. My family likes pickled jalapeños best!
Fresh cilantro - it doesn't get any more authentic than cilantro on classic chicken tortilla soup
Pico de Gallo
Lime wedges - squeeze a little lime juice in and add some tang to your keto tortilla soup
Sour cream
Storage
As always, store leftovers in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months and thaw in the crockpot on low heat for 3 hours.
More keto recipes your family will love
Keto Chicken Broccoli Casserole Instant Pot
Low Carb Chicken Cordon Bleu Recipe
Keto Pizza Crust (Almond Flour)
Low Carb Chicken Tortilla Soup Recipe
Equipment
- Slow cooker optional
Ingredients
- 1 pound boneless skinless chicken breasts
- 1 can black beans drained and rinsed
- 1 packet taco seasoning
- 1 can Rotel tomatoes and chiles
- 8 ounces ⅓ less fat cream cheese
- 1 cup shredded cheddar cheese
- 1 ½ cups chicken broth
Instructions
Slow Cooker Instructions
- Place uncooked chicken, broth, taco seasoning, Rotel tomatoes, and black beans in crock pot and set to high for 6 hours.
- After 6 hours, shred chicken with two forks and add cream cheese and cheddar.
- Cook on low for 30 minutes and serve!
Stovetop Instructions
- Saute chicken in deep skillet or dutch oven over medium-high heat. Make sure to grease the bottom of the pan before adding the chicken so it doesn't stick
- Shred chicken with two forks.
- Add chicken broth and taco seasoning and stir to combine.
- Add Rotel and black beans and let simmer for 30 minutes.
- Stir in cream cheese and cheddar and let simmer for 15-30 minutes or until cheese is melted.
- Serve with tortilla chips, sour cream, and diced jalapeños