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To make this tasty soup, you will need: - 1 lb chicken breast, diced into bite-sized pieces - 4 cups chicken broth (low sodium recommended) - 1 medium onion, finely diced - 2 cloves garlic, minced - 1 bell pepper (choose either red or green), diced - 1 can (14 oz) diced tomatoes, including juice - 1 can (4 oz) diced green chilies - 1 tablespoon olive oil - 1 cup zucchini, spiralized into noodles (zoodles) These ingredients create a rich and hearty base for the soup. The chicken adds protein, while the veggies provide flavor and texture. To boost the flavor, you will also need these spices: - 2 teaspoons ground cumin - 1 teaspoon paprika - 1 teaspoon chili powder - Salt and freshly ground black pepper, to taste These spices give the soup a warm and zesty kick. The cumin brings earthiness, while paprika adds depth. A hint of chili powder gives a nice heat without being too spicy. For a finishing touch, consider these garnishes: - Fresh cilantro, chopped (for garnish) - Slices of avocado (for garnish) - Lime wedges (for serving) These toppings make the soup look beautiful and add fresh flavors. The cilantro gives a burst of freshness, and the avocado adds creaminess. A squeeze of lime brightens the whole dish. Enjoy customizing your bowl! {{ingredient_image_2}} Start by heating the olive oil in a large pot over medium heat. Once the oil is hot, add the diced onion and minced garlic. Sauté these for about 3-4 minutes. You want the onion to become soft and clear. Then, toss in the diced bell pepper. Cook this mixture for another 2-3 minutes. The bell pepper should start to soften. Now, add the spices: ground cumin, paprika, and chili powder. Sprinkle salt and pepper too. Stir everything well to coat the vegetables and release the delightful aromas. Next, add the diced chicken breast to the pot. Stir regularly while cooking. The chicken should turn white on all sides, which takes about 5 minutes. This step ensures the chicken starts cooking properly. Don't rush this part; it's key to a tasty soup! Now it’s time to add the chicken broth, diced tomatoes with their juice, and diced green chilies. Increase the heat and bring the mixture to a gentle boil. Once you see bubbles, reduce the heat. Let it simmer for 20-25 minutes. This allows all the flavors to blend perfectly. In the last 5 minutes, add the spiralized zucchini. Stir gently to let the zoodles soften a bit but still hold their crunch. Taste the soup and adjust the seasoning if needed. Serve it hot, topped with cilantro and avocado slices. Squeeze lime over it for a fresh kick! To keep your soup fresh, cool it first. Then, transfer it to airtight containers. Store in the fridge for up to three days. For longer storage, freeze it in portions. Use freezer-safe bags or containers for easy thawing later. Label each container with the date. To spice up your soup, add more chili powder or diced green chilies. For a milder taste, reduce these spices. You can also add a splash of lime juice for brightness. Taste as you go to find your perfect balance. Always wash your vegetables well before use. Dice your onion and bell pepper into small pieces to cook evenly. Spiralize the zucchini just before adding it to the soup. This keeps the noodles fresh and crunchy. Use a sharp knife for clean cuts and less effort. Pro Tips Use Fresh Herbs: Fresh cilantro adds a burst of flavor and vibrancy to the soup. Add it just before serving to maintain its freshness. Adjust the Spice Level: If you prefer a milder soup, reduce the amount of chili powder and green chilies, or use mild varieties. Make It Ahead: This soup tastes even better the next day! Prepare it in advance and store it in the fridge for up to 3 days. Garnish Creatively: Enhance the visual appeal with a swirl of sour cream or a sprinkle of queso fresco for a creamy contrast. {{image_4}} You can boost the nutrition of your soup by adding more veggies. Some great choices are spinach, kale, or carrots. You can dice them small or leave them in bigger pieces if you like. Adding a cup of chopped spinach near the end of cooking adds color and vitamins. Carrots add a bit of sweetness. Just remember to adjust your cooking time to keep them tender but not mushy. Traditional tortilla soup often uses corn and tortilla strips. This soup skips those for a low carb twist. Instead, we use zucchini noodles, which mimic pasta but keep carbs low. You can also add avocado slices for creaminess, which is missing from the traditional version. The rich chicken broth and spices keep the flavors bold and satisfying. If you want to switch up the protein, consider using turkey or tofu. Diced turkey breast works well and has a similar taste to chicken. Tofu provides a vegetarian option and absorbs flavors well. Simply add it at the same point you would add chicken to let it soak up the broth’s taste. Each option gives you a different but delicious twist on this comforting dish. Store your low carb chicken tortilla soup in an airtight container. Make sure it cools down first. Place it in the fridge where it will stay fresh for about three to four days. Keep the garnishes, like avocado and cilantro, separate until you serve it. This keeps them fresh and tasty. If you want to save some soup for later, freezing is a great option. Use freezer-safe containers or bags. Leave some space at the top since the soup expands when frozen. It can last for up to three months in the freezer. When you're ready to enjoy it, simply thaw it overnight in the fridge. Reheat your soup on the stove over medium heat for the best taste. Stir it gently until it’s hot all the way through. If the soup seems thick, add a splash of chicken broth or water to loosen it. You can also microwave it in a bowl. Cover it slightly to avoid spills. Heat for about two to three minutes, stirring halfway. Enjoy it hot with your favorite garnishes! Yes, this soup is great for meal prep. You can make a big batch and store it. It keeps well in the fridge for up to four days. When you're ready to eat, just heat it up. This soup also freezes well. You can store it in containers for up to three months. Just thaw it overnight in the fridge before reheating. Absolutely! A slow cooker works very well for this recipe. Start by sautéing the onion and garlic in a pan. Then, add all the ingredients to the slow cooker. Cook on low for six to eight hours or on high for three to four hours. Just remember to add the zoodles in the last 30 minutes of cooking. This keeps them crunchy and fresh. This soup is low in carbs and high in flavor. Each serving has about 250 calories. You get around 30 grams of protein, which is great for muscle health. The soup has about 10 grams of carbs, mostly from the veggies. It also has healthy fats from the avocado and olive oil. This makes it a balanced meal for anyone watching their carbs. This blog post covered how to make Low Carb Chicken Tortilla Soup. We explored main ingredients, spices, and optional toppings. I shared step-by-step cooking instructions and helpful tips for storing leftovers and adjusting flavors. You learned about possible variations and storage methods, too. In the end, this soup offers great taste and nutrition. Don't hesitate to try new ingredients to find your perfect bowl. Enjoy cooking and make it your own!

Zesty Low Carb Chicken Tortilla Soup

A flavorful and healthy chicken tortilla soup that's low in carbs and packed with zesty ingredients.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 lb chicken breast, diced into bite-sized pieces
  • 4 cups chicken broth (low sodium recommended)
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 1 bell pepper diced (choose either red or green)
  • 1 can (14 oz) diced tomatoes, including juice
  • 1 can (4 oz) diced green chilies
  • 2 teaspoons ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • to taste salt and freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 cup zucchini, spiralized into noodles (zoodles)
  • to garnish fresh cilantro, chopped
  • to garnish slices of avocado
  • for serving lime wedges

Instructions
 

  • In a large pot or Dutch oven, warm the olive oil over medium heat. Once hot, add the diced onion and minced garlic, sautéing them together until the onion becomes soft and translucent, approximately 3-4 minutes.
  • Introduce the diced bell pepper to the pot and continue to sauté for an additional 2-3 minutes until it starts to soften.
  • Gently sprinkle in the ground cumin, paprika, chili powder, and season with salt and pepper. Stir thoroughly to evenly coat the sautéed vegetables with the spices, releasing their aromas.
  • Add the diced chicken breast to the pot. Cook while stirring occasionally until all surfaces of the chicken turn white, about 5 minutes. This ensures the chicken starts to cook through.
  • Carefully pour in the chicken broth, diced tomatoes (with their juice), and the diced green chilies. Increase the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat and let it simmer for 20-25 minutes, allowing the flavors to meld beautifully.
  • In the final 5 minutes of cooking, add the spiralized zucchini (zoodles) to the soup. Stir gently and allow the zoodles to soften slightly while retaining a touch of crunch for texture.
  • Taste the soup and adjust the seasoning as needed, adding more salt or pepper if desired.
  • Serve the piping hot soup in bowls, generously garnished with chopped fresh cilantro and slices of creamy avocado. Add a wedge of lime to each bowl for an extra zing that balances the flavors perfectly.

Notes

For a delightful presentation, use rustic or colorful bowls and arrange the garnishes artistically on top. Consider adding a sprinkle of additional spices for color and flair!
Keyword chicken, healthy, low carb, soup, tortilla