Healthy Chicken Tortilla Soup

Is it possible to enjoy soup throughout the year? Absolutely!

Growing up in my Taiwanese-American culture, soups were a staple in our family, lovingly made by my mom several times a month. This tradition extends beyond Taiwanese or Chinese soups, and I’m eager to share with you one of my cherished favorites: Healthy Chicken Tortilla Soup. Picture the richness of chicken bone broth, its flavor enhanced by the caramel-like sweetness of roasted tomatoes and onions, jazzed up with the smoky essence of ancho chili – a tribute to the essence of Mexican cuisine. With the addition of keto-friendly tortilla strips, this Mexican soup gains a satisfying crunch, offering a low-carb element that’s overflowing with flavor, ready to warm your body and make your tastebuds happy.

Travel and Food Blogger Tinger Hseih holding her healthy chicken tortilla soup

What to serve with Chicken Tortilla Soup?

Here is my favorite recipe that would pair well with the keto chicken tortilla soup with:

Mexican Cheese Quesadilla with Salsa

What’s the best Low Carb Tortillas?

If you’re tired of low-carb tortillas that fall short in taste, let me assist you with my top picks. My recommendations are based on the flavor, texture, and aroma of each tortilla. As a food blogger, I’ve sampled a variety of keto and low-carb tortillas, available both locally and nationwide. These tortillas offer a texture and taste comparable to traditional flour tortillas. Here are my recommendations:

La Tortilla Factory Low Carb Flour Tortillas

La Banderita Carb Counter Street Tacos | 4.5″ size flour tortillas

Check out the video recipe below

This is a Healthy Mexican Chicken Tortilla Soup that's low carb and keto-friendly.

Healthy Chicken Tortilla Soup

Yield: 2
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes

Check out this delicious healthy and low-carb and keto-friendly Mexican Chicken Soup.



    1. Bake tortilla strips for 6-8 min at 375F until slightly golden
    2. Add 5-6 cups of chicken bone broth into a pot with medium-low heat to simmer
    3. Place roasted tomatoes, onions, garlic, ancho chili, and 1 cup of chicken bone broth into blender
    4. Strain the mixture from the blender into the pot of chicken bone broth
    5. Add shredded chicken into the pot until all ingredients are cooked through
    6. Pour into a bowl and garnish with queso fresco, lime juice, avocado slices, cilantro, and baked tortilla strips

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If you like this recipe or have any questions, feel free to DM me on IG @dashofting.