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Serves
4 people
Type
Mexican / Main Course
Prep Time
10 minutes
Cook Time
40 minutes
This low carb keto chicken tortilla soup is the best and easiest soup you will ever make in this cold season. Full of Mexican flavors and delicious served with sour cream, tortilla chips or avocado slices.
Let’s get started
Easy Keto Chicken Tortilla Soup
– 1 pound chicken thighs, boneless, skinless (or breast) – 1/2 tablespoon chili powder – 1 teaspoon cumin – 2 tablespoons coconut oil – 1/2 cup onion, chopped – 1/4 cup cilantro leaves – 2 cloves Garlic
– 1/2 4'inch jalapeno, diced – 1 cup canned diced tomatoes (or fresh) – 1 Chipotle Chile in Adobo Sauce (with 1 tsp of sauce from it) – 3 cups chicken broth – 2 tablespoons butter, optional For serving – 1/4 cup coriander leaves, chopped, divided – 4 tablespoons sour cream – 1 cup shredded cheese – 1 avocado, pitted, peeled, and diced – Salt and pepper, to taste
Ingredients
Take a small bowl and mix the chili powder, cumin. Divide in half. Season the chicken with half of the seasoning and salt pepper. Set aside. In a blender, blend the onion, garlic, tomatoes, chipotle chili, jalapeno, and cilantro.
Heat a large pot or dutch oven over medium-high heat. Add the coconut oil, once hot, add the chicken and sear for about 15 minutes on low heat and cook until chicken is cooked fully and internal temperature reaches at least 165 degrees (F).
Remove the chicken from the pan and set aside. Add the blended ingredients to the pan. Saute for 5-10 minutes until the rawness of the sauce is gone and relatively thickened. Sprinkle with remaining seasoning in step 1 and stir well.
Add the chicken broth into the pan, bring to a boil. Reduce the heat and simmer. Cut the chicken into small bite-size cubes and put it back to the pan along with butter. Simmer for 15 minutes.
Turn off the heat and top with fresh coriander leaves. Serve with shredded cheese, avocado slices, sour cream, low carb tortilla chips, etc.
To thicken the sauce, add xanthan gum or blend cauliflower florets with the other veggies. Use low-sodium chicken broth or water. If you like it spicier, use 2 adobo chilis, 2 teaspoons of the adobo sauce, and 1 jalapeno, or salsa. Use a rotisserie chicken or cooked shredded chicken to reduce cooking time.
– In a blender, blend garlic, chili, jalapeno, onion, tomatoes, salt, and coriander. – Turn on the Instant Pot to Sauté mode, once hot, add the oil. – Add the blended vegetables and stir well for about 10 minutes until the rawness of the sauce is gone and starts to thicken. – Pour in the chicken broth, and if you’re using xanthan gum or cauliflower florets blend add it now.
– Season chicken with cumin, chili powder, salt and pepper. Set aside. – In a blender, blend garlic, chili, jalapeno, onion, tomatoes, salt, and coriander. Pour in the slow cooker. Add the chicken and stir well. – Blend the chicken broth and cauliflower florets (if using), add to the slow cooker.