Keto Chicken Tortilla Soup

Name: Keto Chicken Tortilla Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Cuisine: Mexican
Ingredients: 2 tbsp Avocado Oil (2 tablespoons avocado oil (or other neutral oil)); ½ piece White Onion (½ of one medium white onion (diced; or 1 small onion, diced)); 2 tsp Garlic (2 teaspoons minced garlic); 2 pieces Jalapeño (2 jalapeños (finely diced, see Notes)); 6 cup Low-Sodium Chicken Broth (6 cups low-sodium chicken broth); 1 tsp Cumin Seeds (1 teaspoon cumin); 1 can Tomato (1 14.5-ounce can fire-roasted diced tomatoes); 8 oz Cream Cheese (8 ounces full-fat cream cheese (softened, see Notes)); 1 lb Chicken Breast (1 pound boneless, skinless chicken breasts (approximately 2-3 medium chicken breasts)); 2 pieces Lime (2 limes (juiced, plus wedges for garnish)); 1 ½ tsp Table Salt (1 ½-2 teaspoons salt — up to 2); 0 pieces Black Pepper (freshly ground black pepper (to taste)); 1 cup Cilantro (1 cup cilantro leaves (roughly chopped)); 1 piece Avocado (1 large avocado (optional, for topping; pitted, sliced)) — optional; 0 pieces Monterey Jack Cheese (shredded Monterey cheese (optional, for topping; see Notes)) — optional

Keto Chicken Tortilla Soup - Main Course,Soup (Mexican)

50 minMexican

Servings6

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Egg Free

Ingredients

For 6 servings

Avocado Oil2 tbsp · 2 tablespoons avocado oil (or other neutral oil)
White Onion½ piece · ½ of one medium white onion (diced; or 1 small onion, diced)
Garlic2 tsp · 2 teaspoons minced garlic
Jalapeño2 pieces · 2 jalapeños (finely diced, see Notes)
Low-Sodium Chicken Broth6 cup · 6 cups low-sodium chicken broth
Cumin Seeds1 tsp · 1 teaspoon cumin
Tomato1 can · 1 14.5-ounce can fire-roasted diced tomatoes
Cream Cheese8 oz · 8 ounces full-fat cream cheese (softened, see Notes)
Chicken Breast1 lb · 1 pound boneless, skinless chicken breasts (approximately 2-3 medium chicken breasts)
Lime2 pieces · 2 limes (juiced, plus wedges for garnish)
Table Salt1 ½ tsp · 1 ½-2 teaspoons salt — up to 2
Black Pepper0 pieces · freshly ground black pepper (to taste)
Cilantro1 cup · 1 cup cilantro leaves (roughly chopped)
Avocado1 piece · 1 large avocado (optional, for topping; pitted, sliced) · optional
Monterey Jack Cheese0 pieces · shredded Monterey cheese (optional, for topping; see Notes) · optional

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Steps

1Heat avocado oil in large pot over medium-high heat. When hot, add onion and cook 2 minutes, until softened. After 2 minutes, add minced garlic and diced jalapeños. Cook 1 additional minute.
2Add chicken broth, cumin, and fire-roasted tomatoes to pot. Stir well and bring mixture to boil. When mixture begins to boil, reduce heat to simmer and add uncooked chicken breasts. Let chicken cook 20 to 25 minutes or until just cooked through, being careful not to overcook. Transfer cooked chicken to bowl or cutting board and let rest.
3Once chicken is cool enough to handle, shred using method of choice (see Notes). Set aside. Place softened cream cheese in medium bowl. Note: if cream cheese is not already softened, microwave it for roughly 1 minute until softened but not melted or hot. Cream cheese must be softened before next step.
4Ladle a little hot soup over softened cream cheese in medium bowl. Whisk vigorously until mixture is smooth. Pour cream cheese mixture into pot and add lime juice, salt, black pepper, and fresh cilantro. Return shredded chicken to pot and stir well.
5Ladle soup into serving bowls. Top with avocado slices, cheese, additional jalapeños, sour cream, etc. as desired.