Want a slow cooker chicken tortilla soup that's low carb, super simple to make and tastes just as good as the traditional recipe? Oh friends, have I got a healthy swap for you! You're going to love this recipe.
Low Carb Chicken Tortilla Soup - Great for colds
You know that rumor about chicken soup being good for colds? Well it turns out, there's some truth to that. In fact, early research indicated that it can actually inhibit the movement of white blood cells that defend against infection, making it helpful to fight upper respiratory infections. Bingo!
So what better to fight off a cold than with a soup that not only tastes amazing, but also takes virtually no effort to cook?
Low Carb Chicken Tortilla Soup in the Slow Cooker (or Instant Pot)
Spoiler Alert: This recipe can be done in a crock pot or Instant Pot. The ingredients and instructions are the same. The only difference will be the cooking time.
- For an Instant pot, the cook time is 25 minutes.
- For a Slow Cooker, 3 hours on high will do the trick.
The goal is to cook the chicken until tender enough that you can shred it with a fork.
What you’ll need for this Slow Cooker Chicken Tortilla Soup
- 2 chicken breasts
- Carrots, celery, onion & garlic
- A can of Rotel Diced Tomatoes (lime and cilantro flavor)
- A can of tomato paste
- Chicken stock
- Cumin
- Paprika
- Lime juice
- Cilantro as a garnish (optional)
- Salt and pepper to taste
- A slow cooker!! (Thanks. Captain. Obvious.) Here's mine... it was cheap and I love it.
How to make the soup (it's super simple)
Step 1 - Prep the veggies!
I love using onion, garlic, celery and carrots as a base for ALL my soups because you're sneaking in a lot of fiber and bulk without eating a boring celery stick, you know? If you've got to get those veggies in, it might as well be in an awesome soup!
Once all the veggies are chopped, add them to the pot.
Step 2 - Add the seasoning
I am using a basic blend of paprika, cumin and lime juice. I generally don't season with salt and pepper until the end once it's done. I find the amount of salt and pepper to add to be such a personal preference, so best to do it once it's ready to be served.
Step 3 - add the rest!
I have this need to add soup ingredients in a particular order, even if they're all being cooked at once. It's dumb, I know - but work with me. So only now are we adding the broth, tomato paste, canned tomatoes and chicken. Don't you love that you can use canned tomatoes? Any other lazy cooks out there that love to used canned and frozen food in soups?
Step 4 - Set your gadget to cook
I mentioned the cook times above, but it's worth repeating here:
- 25 minutes for the Instant Pot
- 3 hours for the slow cooker.
Which one is better? Ah, personally I'm a sucker for slow cooked food, but a girl needs to eat, and she doesn't always have 3 hours to wait. Just sayin.
Wait - where's the tortillas?
Yes, I know I promised you chicken tortilla soup, but in keeping with low carb principles, I have opted not to have them in this recipe. If that's something you'd like to include, I recommend these low carb tortillas made out of cauliflower (because everything is made out of cauliflower now, right?). You can also make low carb tortillas with a little almond flour and mozzarella.
Want more low carb & keto soup recipes? Obvi, right?
- Slow Cooker Chicken Masala
- Cream of Mushroom Soup
- Pumpkin Curry Soup
- Easy kale and chicken soup
- Keto cream of broccoli soup
- Cream of mushroom soup
- Shrimp Bisque (my all time favorite soup)
- Lentil Soup in the slow cooker or Instant Pot
This Recipe is 21 Day Fix Approved!
Following the 21 Day Fix Meal plan or The Ultimate Portion Fix? 1 serving is equivalent to 1 red container (protein) and 1 green container (veggie).
If you make a recipe from this collection, share a photo on Instagram and tag me! I'd be happy to share it 🙂
Instant Pot or Slow Cooker Chicken Tortilla Soup
Yield:
8 servings
Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
A slow cooker (or Instant Pot) chicken tortilla soup that's low carb and super easy to make. I love this recipe because it's healthy, but still delicious.
Ingredients
- 2 large chicken breasts
- 1 small onion
- Minced garlic (or 2 - 3 cloves, smashed)
- 1 cup chopped celery
- 1 cup chopped carrot
- 1, 10 ounce can Rotel Diced Tomatoes (lime and cilantro flavor)
- 1, 6 ounce can of tomato paste
- 4 cups chicken stock
- 1 tbsp cumin
- 1/2 tbsp paprika
- 2 tbsp lime juice
Instructions
- Chop veggies and add to pot.
- Add seasoning (not salt and pepper- do that at the end).
- Add tomato paste, canned tomatoes and soup stock.
- Mix ingredients well, then add two full chicken breast.
- Cook in an instant pot for 30 mins, or a slow cooker for 3 hours.
- Once cooked, shred the chicken breast with a fork. You can take it out of the soup pot to do this, or just leave it in there. Whatever is safer for you.
- Serve hot with a cilantro and/or chopped avocado garnish.
Notes
Did you make this recipe? Snap a picture of it and tag me on instagram. I love sharing what my readers make!
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Nutrition Information
Yield 8 Serving Size 1 bowlAmount Per Serving Calories 105Total Fat 3.1gCarbohydrates 8gNet Carbohydrates 6gFiber 2gProtein 11.2g
Caren is a certified yoga teacher, fitness instructor and ADHD Coach. As the founder of The Fit Habit, she shares ADHD-friendly self-care, food & fitness inspiration, along with practical ways to foster mind + body wellness.
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