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.

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

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.

Ingredients

6 roasted ripe vine tomatoes
2 roasted garlic cloves
½ roasted onion
1-2 deseeded ancho chili
6 cups of chicken bone broth
6 cups of chicken bone broth
1 oz of cilantro
2 cooked chicken breasts (boiled and shredded by hand)
2 Low Carb or Keto-Friendly Tortillas (sliced into 4” strips)

Instructions

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