Description
A rich and flavorful low-carb twist on the classic Mexican soup packed with shredded chicken, peppers, tomatoes, and zesty spices, all simmered in a creamy, cheesy broth that’s completely keto-friendly.
Ingredients
1 lb cooked shredded chicken breast
1 tbsp olive oil
1 small onion, diced
1 green bell pepper, diced
2 garlic cloves, minced
1 can (10 oz) diced tomatoes with green chilies
4 cups chicken broth
1/2 cup heavy cream
1/2 cup shredded cheddar cheese
1 tsp chili powder
1 tsp cumin
1/2 tsp smoked paprika
Salt and black pepper, to taste
Optional toppings: sliced avocado, sour cream, chopped cilantro, shredded cheese, jalapeño slices
Instructions
1. Heat olive oil in a large pot over medium heat.
2. Add onion, bell pepper, and garlic; sauté until softened and fragrant.
3. Stir in chili powder, cumin, smoked paprika, salt, and pepper.
4. Add diced tomatoes with green chilies and chicken broth; bring to a simmer.
5. Add shredded chicken and reduce heat to low.
6. Stir in heavy cream and cheddar cheese until melted and creamy.
7. Simmer for 5–10 minutes to blend flavors.
8. Serve hot with your favorite keto-friendly toppings like avocado, sour cream, or extra cheese.
Notes
For added heat, include a diced jalapeño or a dash of cayenne pepper.
You can use rotisserie chicken for a faster version.
Replace cheddar with Monterey Jack or pepper jack for a spicier twist.
Store leftovers in the fridge for up to 3 days or freeze for up to 1 month.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 340
- Sugar: 3g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 105mg
Keywords: keto chicken tortilla soup, low carb soup, creamy chicken soup, mexican keto recipe, easy dinner, gluten free