Low Carb Chicken Tortilla Soup

A delicious and easy Low Carb Chicken tortilla soup made with super simple ingredients. This soup is perfect for an easy weeknight dinner. It’s full of flavor, hearty and very filling.

Chicken tortilla soup has always been one of my absolute favorite soups so I knew I had to try and recreate my own. The best part about this recipe is you basically dump it in the pot and forget about it.

In this recipe I will be including an instant pot version as well as a crock pot version.

INGREDIENTS NEEDED FOR LOW CARB TORTILLA SOUP:

• Chicken breasts
• Minced Garlic
• Chicken Broth
• Fire Roasted Rotel
• Enchilada Sauce
• Taco Seasoning
• Lime Juice

Optional toppings but highly recommend: These toppings truly do tie this whole soup together and really make this soup taste amazing.

• Shredded Cheddar Cheese
• Fresh Avocado
• Fresh Cilantro
• Sour Cream
• Fresh sliced lime
• Homemade low carb crispy tortilla strips

HOW TO MAKE LOW CARB CHICKEN TORTILLA SOUP:

CROCKPOT VERISON:

• Place all of the ingredients in the crock pot.
• Give it a good stir making sure the chicken is fully covered.
• Cook on low 6 hours or on high 3-4 hours or until chicken easily shreds.
• Once chicken is shreddable remove it from the crock pot and shred.
• Place the chicken back in the crock pot and mix it in.
• Top with your favorite toppings and enjoy.

INSTANT POT VERSION:

• Start by making sure the pressure valve is closed
• Place everything in your instant pot
• Close the lid and set the pressure cooker on high pressure for 10 minutes.
• Once it’s done you can quick or natural release.
• Remove the chicken and shred it.
• Place the chicken back in the pot and mix everthing together.
• Top with your favorite toppings and enjoy.

HOW TO MAKE HOMEMADE LOW CARB CRISPY TORTILLA STRIPS:

• Start by cutting up your favorite low carb tortilla or wrap into small skinny strips. My preferred wrap for crispy low carb chips is Cut Da Carb or A LA MADRE.
• Preheat your pan with 1/4 cup of oil over medium high heat.
• In batches place your cut up strips into the hot oil and cook until they turn very lightly golden as they will continue to cook once you take them off the stove.
• Place them on a paper towel lined plate and sprinkle with salt before the oil dries.

HOW TO STORE LEFTOVERS:

• REFRIGERATOR: This is one of those things that actually tastes as good if not better the next day. Store your soup in an airtight container in the fridge without the toppings. Make sure to let it fully cool off before you place the lid on the container. Store in fridge for 3-4 days. This makes a great meal prep.
• FREEZER: Freeze your soup in an airtight container or in a glass jar once fully cooled off. The soup can be stored in the freezer and maintain best quality for up to 3 months if stored properly.

LOOKING FOR ANOTHER EASY SOUP? TRY THIS LOW CARB CROCK POT GUMBO