Keto Chicken Tortilla Soup
We love our Keto Chicken Tortilla Soup Recipe as a big hearty bowl for lunch or even as a keto-friendly dinner.
Ingredients
- 1 Pound Ground Chicken Breast
- 10 Ounce Diced Tomatoes with Green Chilis Drained
- 2 Cups Kettle & Fire Chicken Bone Broth
- 4 Ounces Cream Cheese Softened
- 1/4 Cup Heavy Whipping Cream
- 1/2 Red Onion Diced
- 1/2 Red Bell Pepper
- 1/2 Jalapeno Diced
- 1 Clove Fresh Garlic Pressed
- 1 tbsp Grass-Fed Salted Butter
- 1/2 tbsp Ground Cumin
- 1 tsp Chili Powder
- 1 tsp Pink Himalayan Salt
- 1/2 tsp Cayenne Pepper
- 1/2 tsp Onion Powder
- 1/4 tsp Ground Black Pepper
- 1 Whole Lime Juiced
Optional Toppings
- 1 Large Avocado Cubed
- 1 tbsp Sour Cream
- 1 Ounce Colby Jack Cheese Shredded
- 1 Bunch Cilantro Chopped
Instructions
- In a Dutch Oven or Instapot melt 1 Tablespoon Grass-Fed Butter over Medium-High Heat, then add 1 Pound of Ground Chicken Breast.
- Season the Chicken with 1/2 Tablespoon Ground Cumin, 1 Teaspoon Chili Powder, 1 Teaspoon Pink Himalayan Salt, 1/2 Teaspoon Cayenne Pepper, 1/2 Teaspoon Onion Powder, and 1/4 Teaspoon Black Pepper, then stir. Cook for a few minutes to lightly brown the Chicken before moving on to the next step.
- Add in 1/2 Red Onion (Diced), 1/2 Red Bell Pepper (Diced), 1/2 Jalapeno Pepper (Diced), and 1 clove of Garlic (Pressed). Saute for 3 to 5 minutes. or until the Chicken is fully cooked.
- Pour in the drained can of Diced Tomatoes with Green Chilis, and stir into the mixture to combine.
- Add 4 Ounces of Softened Cream Cheese and 1/4 Cup Heavy Whipping Cream then stir into the meat and vegetable mixture to make creamy.
- Squeeze in the juice of 1 fresh Lime, and then pour in the carton of Kettle & Fire Chicken Bone Broth.
- Bring the soup up to temperature while stirring, but do not allow the soup to fully boil.
- Serve right away with a topping of Sour Cream, freshly shredded cheeses, Cilantro, and diced Avocado.