This keto Southwest chicken soup recipe is packed with rich Tex-Mex flavors and shredded chicken. Perfect for when you want the flavor of tortilla soup minus all the carbs.
It’s a hearty, brothy, filling Mexican soup. This is a great recipe that comes together quickly, making it a great option for busy weekdays. Plus, it can be made in advance with minimal prep time.
The best part is that I’ve given you instructions on how to make this delicious recipe on the stovetop and a slow cooker version, which will allow you to have a bowl of comforting soup with little effort.
The next time you want easy recipes that feature chicken, be sure to check out our entire collection of keto chicken recipes.
Keto Southwest Chicken Soup
This low-carb Southwest chicken soup is made with boneless chicken breast that is simmered with chicken broth, canned fire-roasted tomatoes, canned green chilies, onion, garlic, carrots, adobo chipotle peppers, and dry Southwestern seasonings.
Of course, you can also use boneless chicken thighs instead of breasts if that’s your preference.
All the flavors come together once the soup is allowed to simmer.
If you want a little more heat, you can garnish with slices of raw jalapeños.
Otherwise, some fresh cilantro leaves make an excellent topping for this delicious low-carb chicken soup.
Some great additions include adding some fresh avocado slices, sliced peppers
The good news is that there is no dairy in this recipe for those of you who do not consume it.
Ingredients Needed To Make Keto Southwest Chicken Soup
Below are all the ingredients you’ll need to make this chicken Southwest keto soup. Note that the full printable recipe card is at the bottom of the page.
Disclosure: Some of the links below are affiliate links, meaning at no additional cost to you, I will earn a commission if you click through and make a purchase.
- Boneless, skinless chicken breast, cut into strips
- Olive oil
- Onion, cut into quarters
- Garlic cloves, minced
- Carrots roughly chopped
- Fire-roasted diced tomatoes
- Chopped green chilies
- Chipotle peppers in adobo sauce chopped into small pieces
- Ground coriander
- Bay leaf
- Lime juice
- Cumin powder
- Ancho chili powder
- Smokey paprika
- Salt
- Black pepper
- Low sodium chicken broth
- Chopped cilantro
How To Make A Keto Southwest Chicken Soup
Making this keto-friendly southwestern soup is very simple. You’ll start by heating some oil over medium heat in a 5-quart pot.
Then add the chicken, and onion, and saute until the chicken is no longer pink. To the pot, then add the garlic, and cook for another minute.
Next, add the undrained cans of fire-roasted tomatoes, and green chilies. Chop the ancho adobo chilies and add them to the pot along with the sliced carrots, bay leaf, and dry seasonings.
Add the low-sodium chicken broth and bring the soup to a boil. Reduce the heat to a simmer and cook for 15 minutes until the carrots are fork-tender.
Before serving, stir in the lemon juice and chopped cilantro. Then garnish each bowl with lime slices and more cilantro.
How To Make A Keto Tex-Mex Chicken Soup In A Crockpot
To make this chicken soup in a slow cooker simply add all the ingredients minus the lime juice and cilantro to the pot and cook on high for three hours or low for 6 hours.
Once the soup is ready, you’ll add lime juice and chopped cilantro.
Something to keep in mind when making the soup in a slow cooker is that you will not slice the chicken prior to cooking. The chicken breasts will shred easily once the soup is ready.
More Chicken Keto Soup Recipes
Keto Chicken Taco Soup (Thick & Creamy)
Keto Chicken Soup (Guatemalen Caldo)
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Keto Southwest Chicken Soup
This keto Southwest chicken soup is full of flavor and easy to make. It's a hearty soup that serves as a complete meal.
Ingredients
- 1 pound of boneless, skinless chicken breast cut into 1/4 inch strips
- 2 tablespoons of olive oil
- 1 onion cut into quarters
- 3 garlic cloves, minced
- 2 carrots roughly chopped
- 1 can (14 1/2 ounces) fire-roasted diced tomatoes, with liquid
- 4 ounce can of chopped green chilies, with liquid
- 2 chipotle peppers in adobo sauce chopped into small pieces
- 1 teaspoon of ground coriander
- 1 bay leaf
- 3 tablespoons of lime juice
- 2 teaspoons of cumin powder
- 2 teaspoons of ancho chili powder
- 1 teaspoon of smoked paprika
- 1 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 quart (4 cups) low sodium chicken broth
- 1/4 cup of chopped cilantro, plus more for garnish
Instructions
- In a 5-quart pot, heat the oil over medium heat.
- Add the sliced chicken and quarter onions and saute until the chicken is no longer pink. Then add the garlic and cook for an additional minute.
- Next, add the fire-roasted tomatoes, green chilies, ancho chilies, chopped carrots, bay leaf, and dry seasonings.
- Add the chicken broth and bring the soup to a boil. Reduce the heat to a simmer and cook for 15 minutes until the carrots are fork-tender.
- Stir in the lemon juice and chopped cilantro.
- Garnish with lime slices and more cilantro.
- Store leftovers in the refrigerator for 2 days or freeze in an airtight container for up to 3 weeks.
Notes
How To Make This Tex-Mex Chicken Soup In A Crockpot
To make this chicken soup in a slow cooker simply add all the ingredients minus the lime juice and cilantro to the pot and cook on high for three hours or low for 6 hours. Once the soup is ready, you'll add lime juice and chopped cilantro.
Something to keep in mind when making the soup in a slow cooker is that you will not slice the chicken prior to cooking. The chicken breasts will shred easily once the soup is ready.
Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 285Total Fat: 12.5gSaturated Fat: 2.7gCholesterol: 81mgSodium: 707mgCarbohydrates: 9.5gNet Carbohydrates: 7gFiber: 2.5gSugar: 3.9gProtein: 29.2g