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Bowl of keto chicken tortilla soup topped with avocado, cheese, cilantro, and low-carb tortilla strips.

Easy Keto Chicken Tortilla Soup (Low Carb + Gluten-Free)

A bold, smoky, low-carb chicken tortilla soup with a tomato-spice broth, tender shredded chicken, and fresh lime to brighten every bite. It’s naturally gluten-free and can be made creamy with cream cheese or heavy cream, then finished with classic toppings like cheese, avocado, and cilantro.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Cuisine: Mexican-inspired
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil or avocado oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 tablespoon tomato paste
  • 1 can diced tomatoes
  • 4 cups chicken broth
  • 2 cups cooked shredded chicken
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1-2 tablespoon lime juice
  • 4 oz cream cheese
  • shredded cheddar or Monterey Jack

Method
 

  1. Heat oil in a large pot over medium heat. Add onion and cook 3–4 minutes until softened.
  2. Stir in garlic and bell pepper; cook 2–3 minutes until fragrant and slightly tender.
  3. Add tomato paste and cook about 30 seconds, stirring to coat the veggies.
  4. Pour in diced tomatoes (with juices) and stir well.
  5. Add chili powder, cumin, smoked paprika, oregano, salt, and black pepper; stir and let toast for 1 minute.
  6. Add chicken broth and bring to a gentle simmer.
  7. Stir in shredded cooked chicken and simmer uncovered 10–15 minutes.
  8. (Optional) Reduce heat to low and stir in cream cheese until melted smooth, or stir in heavy cream.
  9. Turn off heat and stir in lime juice.
  10. Ladle into bowls and add desired toppings before serving.

Notes

  • For extra “tortilla soup” crunch without tortillas, top with cheese crisps or crushed pork rinds.
  • Add lime at the end so it stays bright and fresh.
  • Make it spicier with jalapeños or a pinch of cayenne.
  • For thicker soup, blend 1–2 cups (before adding dairy) and stir back in.
  • Storage: refrigerate up to 4 days; freeze up to 2 months (best to freeze without dairy, then add after reheating).