Keto Tortilla Soup Recipe | Ready in 20 Minutes

Tortilla soup is one of those restaurant favorites that seems impossible on keto. But it’s actually one of the easiest soups to adapt. Skip the tortilla strips (or use crispy cheese), add plenty of chicken and vegetables, and you’ve got a delicious, keto-compliant soup ready in 20 minutes.

Why This Soup Works for Keto

• Ready in 20 minutes—perfect for busy weeknights
• Uses rotisserie chicken for fast prep
• Creamy, satisfying, and delicious
• Just 4g net carbs per serving
• Restaurant-quality flavor at home

Ingredients (Serves 4)

• 2 tablespoons butter
• 1/2 onion, diced
• 3 cloves garlic, minced
• 6 cups chicken broth
• 2 cups shredded rotisserie chicken
• 1 cup heavy cream
• 1 poblano or bell pepper, diced
• 1 cup zucchini, diced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• Juice of 1 lime
• Salt and pepper to taste
• Crispy tortilla strips (low-carb) or cheese crisps for topping
• Avocado, sour cream, cilantro for serving

Quick Instructions

1. Melt butter in a large pot over medium heat
2. Sauté onion and garlic for 2 minutes
3. Add broth, chicken, poblano, zucchini, and spices
4. Simmer for 10 minutes until vegetables are tender
5. Stir in cream and lime juice
6. Taste and adjust seasonings
7. Serve with crispy toppings and avocado

Nutrition (Per Serving)

Variations

Instant Pot Version

Combine all ingredients in Instant Pot, high pressure, 5 minutes. Release pressure and add cream at the end.

Add More Vegetables

Include spinach, diced tomatoes (1/4 cup only), or mushrooms.

Spice It Up

Add jalapeños, chipotle peppers, or increase chili powder.

Storage

Refrigerate 4 days. Freezer-friendly for 3 months. Add crispy toppings fresh before serving.

Final Thoughts

Quick, easy, and delicious—this keto tortilla soup proves you don’t need hours in the kitchen to enjoy restaurant-quality meals. Make it tonight.