Week one without dairy, sugar, and for the most part, carbs. For those of you not following the keto diet, rest assured, this recipe for Keto Chicken Tortilla Soup is for you too! Basically, the only thing that makes this recipe keto is that I used low-carb flour tortillas to make the tortilla strips. Honestly, I have made these strips before using regular tortillas, and the taste is exactly the same substituting with the low-carb version.
Make this recipe even easier by using rotisserie chicken. I pondered making my own chicken breasts, then decided that not only would the rotisserie chicken add an additional flavor element, it would also reduce the cooking time. So, given that, you can have this amazing soup on your table in just about thirty minutes. For the most part, recipe credit goes to Modern Honey for her version of Chicken Tortilla Soup. I just made a few simple alterations and additions.
Since I am also back on an intermittent fasting program and training four days a week, I am in need of lots of protein. So, I used the breast meat of two rotisserie chickens. If you are feeding a large family, I suggest you do the same. Rest assured, everyone is going to want a second bowl. Feeding only a family of two? One rotisserie chicken will do. Additionally, cut the chicken broth to only three cups. If you love the flavor of this soup, and have no concern about carbs, you will love my recipe for White Chicken Chili.
Additionally, adjust the heat level to your liking. Even though I added jalapeños, the taste was more on the mild side. Of course, I had to create a TikTok video of the process. Click here to view!
HOW TO MAKE KETO CHICKEN TORTILLA SOUP
Heat up the olive oil in a soup pot with the minced onions and garlic. Cook for a few minutes before adding the diced jalapeño. Add in the shredded chicken. As mentioned earlier, shred the breast meat of a rotisserie chicken (mine yielded about three cups), or poach your own chicken breasts and shred. Season with the cumin, chili powder, kosher salt and pepper. Optionally, you can add a touch of cayenne if you want additional heat.
Blend the Rot-tel tomatoes with green chilis and cilantro in a food processor. Add to the pot. Pour in the chicken broth and lime juice. Taste. After tasting, I definitely needed a touch more kosher salt. Cover and allow to simmer for about fifteen minutes. Keep tasting as the soup is simmering. Feel free to add a touch more salt, or even lime juice.
While the soup is simmering. Cut the tortillas into strips. Fry until they are nice and golden brown. Lay on paper towels to drain any excess oil.
Rinse and drain the black beans. Add them to the soup and allow the soup to simmer another five minutes or so.
TO PLATE AND SERVE THE KETO CHICKEN TORTILLA SOUP
Ladle the Keto Chicken Tortilla Soup into big bowls. Garnish with the tortilla strips. Additionally, I suggest garnishing with diced avocado, shredded cheese, sour cream, fresh sliced jalapeño and lime wedges. ENJOY!
I know what you are thinking, where in the hell did I get those fabulous bowls? Of course, my local HomeGoods. How lucky was I to find these yesterday? Not only are they microwave and dishwasher safe, they are also oven-safe! They were the perfect vessel for this soup too!
You can easily freeze leftovers. Well, that is if there are any!
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