Keto Chicken Tortilla Soup

Fall has arrived, bringing with it cooler temperatures and a craving for warm, comforting foods. If you’re looking to indulge in something delicious yet healthy, look no further than this incredible keto chicken tortilla soup recipe.

This dish is not only full of flavor but also aligns perfectly with a keto diet. Let’s dive into this step-by-step guide to create a bowl of warmth that’s perfect for the season.

Getting Started: Gather Your Tools and Ingredients

Before diving into the cooking process, you’ll need to gather your tools and ingredients. For this recipe, an Instant Pot is highly recommended due to its efficiency and ease, but you can also use a stovetop if you prefer.

Tools Needed:

• Instant Pot (or a large pot for stovetop cooking)
• Knife and cutting board
• Measuring spoons and cups
• Stirring spoon
• Two forks for shredding chicken

Ingredients:

• 1 medium onion, diced
• 1 large carrot, diced
• 2 stalks of celery, diced
• 1 can of Rotel (with juice)
• 2 tablespoons diced jalapeños (optional)
• 3 large chicken breasts, trimmed of extra fat
• 1 teaspoon of each: black pepper, salt, ground cumin
• ½ teaspoon cayenne pepper
• 1 tablespoon chili powder
• 1 teaspoon garlic powder
• 2 cups chicken broth
• 8 ounces softened cream cheese
• ½ cup heavy whipping cream
• La Banderita Carb Counter Tortillas for the strips
• Avocado oil (for frying tortillas)
• Optional toppings: shredded Monterey Jack cheese, fresh cilantro, sliced avocado

Sauteing the Veggies

Start by prepping your veggies: dice the onion, carrot, and celery into bite-sized pieces. Prepping ahead of time helps streamline the cooking process.

1. Heat Instant Pot: Click the sauté button on your Instant Pot to begin heating it up. This function allows the pot to act like a stovetop.
2. Add Oil: Pour some oil into the pot to heat it through.
3. Saute Veggies: Add the diced onion, carrot, and celery. Sauté until the veggies are tender, which should take about four minutes. Stir occasionally to ensure even cooking.

Adding the Main Ingredients

With the veggies nice and tender, it’s time to add more flavor and protein to the pot.

1. Add Rotel and Jalapeños: Pour in one can of Rotel with its juice. For an extra kick, add two tablespoons of diced jalapeños. Stir well to incorporate.
2. Add Chicken Breasts: Place the trimmed chicken breasts into the pot. If you’re short on time, you can substitute with pre-cooked, shredded rotisserie chicken.
3. Season the Soup: Season the mixture with black pepper, salt, ground cumin, cayenne pepper, chili powder, and garlic powder. Adjust seasoning to your preference.
4. Add Chicken Broth: Pour in 2 cups of chicken broth, which provides the liquid base for the soup.

Cooking the Soup

Now that all main ingredients are combined, it’s time to cook the soup.

1. Seal and Pressure Cook: If using an Instant Pot, seal the pot and set it to pressure cook for 20 minutes. If using a stove, bring the mixture to a simmer, cover with a lid, and cook for 30 to 45 minutes until chicken breasts are thoroughly cooked.
2. Release Pressure: Once cooking is complete, release the pressure carefully before opening the Instant Pot.

Shredding the Chicken and Creaming the Soup

After cooking, the soup isn’t quite ready yet; it needs a creamy texture to achieve perfection.

1. Shred the Chicken: Use two forks to shred the cooked chicken into bite-sized pieces. If using rotisserie chicken, this step can be skipped.
2. Add Creaminess: To thicken and enrich the soup, add 8 ounces of softened cream cheese and ½ cup of heavy whipping cream. Stir until the cream cheese is fully melted and well incorporated.

Preparing the Tortilla Strips

No tortilla soup is complete without crispy tortilla strips to add texture and flavor.

1. Slice Tortillas: Take La Banderita Carb Counter Tortillas and slice them into strips. For bite-sized pieces, rotate the stacks and cut them in half.
2. Fry Strips: Heat avocado oil in a frying pan and sauté the tortilla strips until they are golden brown and crispy. Because these strips cook quickly, monitor them closely to avoid burning.
3. Drain Excess Oil: Once the strips are crispy, remove them from the oil and let them drain on a paper towel to remove excess oil.

Serving and Garnishing the Soup

With everything prepared, it’s time to assemble and enjoy your keto tortilla soup.

1. Serve the Soup: Ladle the soup into bowls, ensuring each serving has a good mix of chicken, veggies, and creamy broth.
2. Add Toppings: Top each bowl with shredded Monterey Jack cheese, fresh cilantro, and the crispy tortilla strips. For an extra touch of freshness and healthy fats, add slices of avocado.

Final Thoughts and Enjoyment

And there you have it, a hearty and comforting keto tortilla soup that’s perfect for fall weather. Whether you’re facing a rainy day or just craving something warm, this soup is an ideal choice. Its combination of creamy broth, tender chicken, and crispy toppings will surely make it a favorite in your household.

Be sure to share your cooking experience! If you happen to make this soup, feel free to follow and tag me on Facebook or Instagram with your creation. I can’t wait to see your delightful bowls of keto tortilla soup and hear how much you and your family enjoyed it.

Happy cooking and even happier eating!