Description
This Keto Chipotle Chicken Tortilla Soup is a flavorful, low-carb meal featuring tender shredded chicken, smoky chipotle peppers, and roasted cauliflower as a healthy substitute for traditional tortillas. It’s perfect for keto dieters and anyone craving a spicy, comforting soup packed with smoky, tangy, and fresh flavors.
Ingredients
Scale
Sauté Base
- 1 medium yellow onion, chopped
- 1–2 large jalapeños, seeded and chopped
- 6 cloves garlic, finely chopped
- 3 tbsp olive oil
Chicken and Seasoning
- 1.5 lbs chicken thighs, boneless skinless
- 3–4 chipotle in adobo peppers, chopped
- 2 tsp smoked paprika
- 2 tsp ground cumin
- 2 1/2 tsp kosher salt, plus 1/4 tsp for cauliflower
Soup Base
- 6 cups low sodium chicken broth
- 14 oz fire-roasted diced tomatoes, canned
- 1 large lime, zested and juiced
- 1/2 cup cilantro, finely chopped
Roasted Cauliflower
- 4 cups cauliflower florets, cut into small pieces
- 2 tbsp olive oil
- 1/4 tsp kosher salt
Toppings
- Pork rinds or tortilla chips
- 2 large avocados, peeled and chopped into chunks
- 1 medium lime, cut into wedges
- 3 radishes, thinly sliced
- 6 tbsp cotija cheese, crumbled (or substitute feta or omit for dairy-free)
- 6 tbsp cilantro, finely chopped
Instructions
- Roast Cauliflower: Preheat the oven to 450ºF. Toss the cauliflower florets with 2 tablespoons olive oil and 1/4 teaspoon kosher salt. Spread them evenly on a baking sheet. Bake for 12 minutes, flipping halfway through, until tender and lightly browned. Transfer to soup bowls to serve later.
- Instant Pot Preparation: Set your Instant Pot to Sauté mode. Add 3 tablespoons olive oil, then sauté the onion, garlic, and jalapeño for 5 minutes until softened. Add the whole chicken thighs and sauté an additional 5 minutes. Stir in chopped chipotle peppers, smoked paprika, cumin, and salt until well combined.
- Pressure Cook Soup: Pour in the chicken broth and canned fire-roasted tomatoes. Seal the lid and cook on high pressure for 5 minutes. Use quick release to release the pressure.
- Shred Chicken and Finish Soup: Remove the chicken thighs and shred with two forks. Return shredded chicken to the pot. Add lime zest, lime juice, and chopped cilantro, stirring well to combine.
- Assemble and Serve: Divide roasted cauliflower between bowls. Ladle the hot soup over the cauliflower. Top each serving with avocado chunks, a tablespoon of crumbled cotija cheese, sliced radishes, a lime wedge, extra cilantro, and pork rinds or tortilla chips for crunch.
- Slow Cooker Alternative: Place onion, garlic, jalapeño, chipotle, paprika, cumin, salt, chicken, broth, and tomatoes in the slow cooker. Cook on low for 6-7 hours or high for 4-5 hours. Shred chicken and stir in lime zest, juice, and cilantro before serving over roasted cauliflower with toppings.
- Stovetop Alternative: Heat 3 tablespoons olive oil in a large pot over medium heat. Sauté onion, jalapeño, and garlic for 5 minutes. Add chicken, chipotle, paprika, cumin, and salt; cook 5 more minutes until fragrant. Add broth and tomatoes, partially cover, and simmer for 15-20 minutes or until chicken is cooked through. Shred chicken, stir in lime zest, juice, and cilantro. Serve over roasted cauliflower with toppings.
Notes
- Roasting cauliflower adds a delicious texture and flavor that replaces traditional tortilla chips in this keto-friendly soup.
- Pork rinds provide a crunchy, low-carb topping; tortilla chips can be substituted if not strict keto.
- Cotija cheese can be replaced with feta or omitted for a dairy-free version.
- Adjust the number of chipotle peppers to make the soup more or less spicy according to your preference.
- This recipe is versatile across Instant Pot, Slow Cooker, and Stovetop methods.
- Use low sodium broth to control the soup’s saltiness perfectly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: Mexican
Keywords: keto chipotle chicken soup, low carb chicken tortilla soup, chipotle chicken soup, keto soup recipe, Instant Pot chicken soup, spicy chicken soup, Mexican chicken soup
