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–+ servings
A bowl of warm soup with pieces of chicken, vegetables, and tortillas, with a spoon inside, on a wooden table

Low Carb Chicken Tortilla Soup

It’s lighter than the traditional version but still packed with tender chicken, vibrant spices, and creamy goodness.
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Prep Time 10 minutes
Cook Time 25 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 250 kcal

Equipment

  • Large stockpot or Dutch oven
  • Wooden spoon or ladle
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Immersion blender optional

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 jalapeño seeded and diced (optional for spice)
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 4 cups chicken broth
  • 1 (14.5 oz) can  diced tomatoes with green chilies
  • 2 cups cooked, shredded chicken rotisserie chicken works well
  • 1 medium zucchini diced
  • 1/2 cup  heavy cream
  • 1/2 cup  shredded cheddar cheese optional for extra richness
  • 1/4 cup  chopped fresh cilantro plus more for garnish
  • Salt and pepper to taste
  • Low-carb tortilla chips or strips optional
  • sliced avocado, sour cream, lime wedges Optional toppings

Instructions
 

  • Sauté the Aromatics:
    Heat the olive oil in a large stockpot over medium heat. Add the diced onion, garlic, and jalapeño. Cook for 3-4 minutes until softened and fragrant.
    Close-up of a pot filled with soup, garnished with chopped cilantro, green onions, and visible herbs and spices
  • Add the Spices:
    Stir in chili powder, cumin, and smoked paprika. Cook for another minute to toast the spices and enhance their flavor.
    Three small glass jars filled with different spices, including chili powder and seeds, placed on a marble surface
  • Build the Base:
    Pour in the chicken broth and diced tomatoes with green chilies. Stir to combine and bring to a gentle simmer.
    A skillet with cooked chicken, tomatoes, and green peppers being stirred with a wooden spoon.
  • Add Chicken and Vegetables:
    Stir in the shredded chicken and diced zucchini. Simmer for 10-12 minutes until the zucchini is tender.
    A pot of shredded chicken and zucchini slices cooking in a rich tomato-based broth
  • Finish with Cream:
    Reduce the heat to low and stir in the heavy cream. Add shredded cheese if desired, stirring until melted and combined.
    A pot of creamy chicken tortilla soup garnished with cilantro, with a wooden spoon stirring the soup
  • Season and Garnish:
    Taste the soup and adjust the seasoning with salt and pepper as needed. Stir in chopped cilantro just before serving.
    Serve:
    Ladle the soup into bowls and top with your choice of garnishes: avocado slices, sour cream, extra cilantro, or lime wedges. Add low-carb tortilla chips or strips for a satisfying crunch.
    A bowl of creamy chicken tortilla soup with shredded chicken and chopped cilantro on top, placed on a wooden board

Video

Notes

Nutritional Information (Per Serving)

  • Carbohydrates: 7g
  • Protein: 20g
  • Fat: 15g

Nutrition

Calories: 250kcal
Keyword Chicken, Comfort Food, Low Carb, Mexican Inspired, Weeknight Dinner
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