tortilla soup

Chicken Tortilla Soup

A richly spiced and deeply comforting Chicken Tortilla Soup, featuring a velvety base of fire-roasted tomatoes, aromatic vegetables, and bold seasonings, blended to smooth perfection and finished with hearty garnishes. Inspired by Southwestern flavors, this recipe delivers warmth and complexity in every spoonful.

Time
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes

Recipe Info
Cuisine: Mexican, Tex-Mex, Southwestern
Category: Soup, Dinner, Lunch
Servings: 4 people

Ingredients

• ¾ cup frozen corn
• ¼ teaspoon dried oregano
• 2 small corn tortillas, sliced into thin strips
• ¾ cup black beans
• 3–4 cloves garlic, roughly chopped
• 1 jalapeño pepper, stemmed, seeded, and roughly chopped
• 1 onion, roughly chopped
• 1 cup shredded rotisserie chicken
• 3 cups chicken stock
• 2 teaspoons olive oil
• ¼ teaspoon cumin
• ½ teaspoon ground chipotle pepper
• Kosher salt and freshly ground black pepper
• 1 (14-ounce) can fire-roasted tomatoes with green chiles

Toppings:

• Shredded cheese (Colby Jack, Monterey Jack, or Pepper Jack)
• Sliced jalapeños
• Chopped cilantro
• Cubed avocado
• Quartered limes
• Sliced green onions

Instructions

Heat a 4-quart pot over medium-high heat. Drizzle in the olive oil, then add the chopped onion, garlic, and jalapeño. Sauté until the onion becomes translucent and the jalapeño softens, stirring occasionally.

Season the mixture with salt, pepper, dried oregano, cumin, and ground chipotle pepper. Stir well and cook for another 1–2 minutes to allow the spices to toast and bloom.

Add the fire-roasted tomatoes with green chiles and the chicken stock to the pot. Bring the contents to a boil, then lower the heat to maintain a simmer. Let simmer gently for 30 minutes to deepen the flavors.

Using an immersion blender, carefully purée the soup until smooth and velvety. Taste and adjust seasoning with additional salt or pepper, if needed.

Stir in the black beans, frozen corn, and shredded chicken. Simmer just until all components are heated through.

To prepare the tortilla strips, heat a small skillet with vegetable oil over medium-high heat. Fry the tortilla strips in a single layer for 30–45 seconds, turning once to crisp both sides. Once golden and crisp, transfer to a paper towel-lined plate to drain.

Ladle the soup into bowls and garnish with cheese, avocado, cilantro, and crispy tortilla strips. Serve with lime wedges and, if desired, sliced jalapeños for added heat.

Chicken Tortilla Soup Crock Pot

A hearty and flavorful Chicken Tortilla Soup designed for the slow cooker, perfect for cooler months and feeding a larger group. With tender chicken, vibrant vegetables, and optional creamy or thickened variations, this recipe offers warmth and depth with every bowl.

Time
Prep: 30 minutes
Cook: 4 hours
Total: 4 hours 30 minutes

Recipe Info
Cuisine: Mexican, Tex-Mex
Category: Soup, Dinner, Lunch
Servings: 12
Calories: 260 kcal per serving

Ingredients

• 2 cans (14.5 oz each) chicken broth
• 2–3 tablespoons flour or cornstarch (optional, for thickening)
• 1 tablespoon taco seasoning
• 2 lbs boneless, skinless chicken breasts (about 2–3 pieces)
• 1 ½ cups half-and-half or heavy cream (optional, for creaminess)
• 14 ounces red enchilada sauce
• 1 yellow bell pepper, diced
• 1 red bell pepper, diced
• 1 can pinto beans, drained (optional)
• 2 teaspoons salt, divided
• 1 teaspoon oregano
• 1 ½ cups frozen corn (optional)
• 2 teaspoons cumin
• 1 teaspoon chili powder
• 3 tablespoons butter
• ½ cup fresh cilantro, chopped (for garnish)
• 2 cloves garlic, minced
• 1 yellow onion, diced

Instructions

In a sauté pan over medium heat, melt the butter. Add the diced onion, red and yellow bell peppers, and garlic. Season with 1 teaspoon of salt and cook until softened. Transfer the sautéed vegetables into the slow cooker.

Arrange the chicken breasts over the vegetables in the slow cooker. Pour in the chicken broth and enchilada sauce, then sprinkle in cumin, chili powder, oregano, taco seasoning, and the remaining 1 teaspoon of salt.

Cover and cook on high for 3–4 hours, or until the chicken is fully cooked and reaches an internal temperature of 165°F.

Carefully remove the chicken from the slow cooker. Shred or chop it into bite-sized pieces, then return it to the pot. At this point, stir in the optional corn and pinto beans, if using.

For a creamier texture, stir in the half-and-half or heavy cream. To thicken the soup, whisk 2–3 tablespoons of flour or cornstarch into the cream before adding it. Continue cooking on high for an additional hour.

Ladle the soup into bowls and garnish with fresh chopped cilantro. Optional toppings include sour cream and crisp tortilla strips. Serve hot.

Creamy Chicken Tortilla Soup

A richly flavored and comforting soup, this Creamy Chicken Tortilla Soup combines the warmth of spiced broth with tender chicken, velvety cheeses, and a medley of vegetables. Prepared on the stovetop or in a Crock Pot, it’s a versatile, crowd-pleasing meal with a satisfying, creamy finish.

Time
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Recipe Info
Cuisine: American, Mexican-Inspired
Category: Soup, Main Course

Ingredients

• 1 small yellow onion, finely chopped
• 1 ½ cups cheddar cheese, shredded
• 1 oz. packet taco seasoning (approximately 3 tablespoons)
• 1 pinch cayenne pepper
• 2 small boneless skinless chicken breasts, or 2 cups pre-cooked shredded chicken
• 1/3 cup cream cheese, softened
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 2 tablespoons butter
• 1 10 oz. can Rotel tomatoes with green chilies, undrained
• 5 cups chicken broth
• 1 15 oz. can black beans, drained and rinsed
• 1 15 oz. can corn, drained
• 3 cloves garlic, minced
• 1–2 teaspoons hot sauce
• 1 jalapeño pepper, finely diced

For Garnish

• Corn or flour tortillas (see notes)

Instructions

In a large saucepan, melt the butter over medium heat. Add the chopped onion and diced jalapeño, sautéing for about 4 minutes until softened. Stir in the garlic and cook for another minute.

Incorporate the tomato paste, black beans, corn, Rotel tomatoes, chicken broth, chicken breasts (if using raw), cayenne pepper, cumin, hot sauce, and taco seasoning. Reserve the cheese and cream cheese for later. Begin with 2 tablespoons of taco seasoning, adjusting to taste as the soup develops.

Partially cover the pot and allow the mixture to come to a gentle simmer. Avoid a rapid boil, as it can cause the chicken to become tough. Maintain a low, steady simmer.

After 20–25 minutes, remove the chicken once it is thoroughly cooked. Use two forks to shred it, then return it to the pot.

Reduce the heat to low. Gradually sprinkle in the shredded cheddar and add the softened cream cheese, stirring consistently until both are fully melted and the soup reaches a smooth, creamy consistency.

Taste and adjust seasoning as desired. Serve hot, garnished with your choice of tortilla strips and additional toppings.

Chicken Tortilla Soup Recipe (Instant Pot)

A robust and vibrant soup packed with layered flavors, this Chicken Tortilla Soup comes together effortlessly in the Instant Pot or on the stovetop. Hearty vegetables, tender chicken, and aromatic spices combine in a deeply savory broth. Ideal for weeknight dinners, it’s finished with fresh lime and customizable garnishes for added zest and texture.

Time
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Recipe Info
Cuisine: Mexican-Inspired
Category: Soup, Main Course

Ingredients

• 2 teaspoons ground cumin
• 2 cups water
• 1–2 tablespoons olive oil
• 4 cups chicken broth or stock (or water with 4 chicken bouillon cubes)
• 1–2 cups carrots, diced
• 5 garlic cloves, roughly chopped (or 1–2 tablespoons granulated garlic)
• 2 teaspoons chili powder
• 1 cup dry black beans or 1–2 (14 oz.) cans black beans (see notes)
• 1 onion, diced
• Juice from 1–2 limes
• 14.5 oz. can diced tomatoes with juices (or fire-roasted)
• 1 cup celery, diced
• 2 lbs boneless, skinless chicken thighs or breasts, left whole
• 2 teaspoons salt, or more to taste
• 4 oz. can mild green chilies (or substitute diced poblano chili)
• 2 teaspoons dried oregano
• Optional: Chipotle adobo sauce or ground chipotle powder, to taste
• Garnishes: Tortilla strips, sour cream, grated cheese, avocado, cilantro, scallions, hot sauce, lime wedges, fresh jalapeño

Instructions

Set your Instant Pot to the “Sauté” function. Once hot, add olive oil followed by the diced onion, chopped garlic, carrots, and celery. Cook for about 4 minutes, stirring occasionally, until the vegetables are softened and aromatic. If using granulated garlic or fresh poblano chili, add it at this stage.

Add the diced tomatoes with their juices, green chilies, whole chicken pieces, and black beans. Pour in the chicken broth, water, and stir in the salt, cumin, chili powder, oregano, and optional chipotle for smokiness. Mix thoroughly to combine.

Seal the Instant Pot and set it to pressure cook on high for 25 minutes if using dry black beans. For canned beans, adjust the cooking time according to notes. Once finished, perform a manual release.

Carefully remove the chicken and shred it using two forks. Return the shredded meat to the pot. If you wish to include corn, add it now and allow the soup to gently simmer for a few minutes to heat through.

Finish by adding a generous squeeze of lime juice. Taste the broth and adjust with additional salt and lime juice as needed to balance acidity and flavor.

Ladle into bowls and serve hot. Garnish with tortilla strips and any preferred toppings such as sour cream, grated cheese, avocado, scallions, fresh jalapeño, cilantro, or a dash of hot sauce.

Healthy Chicken Tortilla Soup

A nourishing and flavorful take on the classic, this Healthy Chicken Tortilla Soup is brimming with bold spices, hearty vegetables, black beans, and tender chicken. Finished with creamy coconut milk and garnished with crisp tortilla strips, it’s a wholesome and satisfying dish perfect for meal prepping or quick weeknight dinners.

Time
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Recipe Info
Cuisine: Mexican-Inspired
Category: Soup, Healthy, Main Course

Ingredients

• ¼ cup freshly squeezed lime juice
• 1 cup canned full-fat coconut milk
• ½ tablespoon smoked paprika
• 1 tablespoon avocado oil or ghee
• 1 yellow onion, diced
• ½ – 1 teaspoon chipotle powder
• 1 pound boneless, skinless chicken thighs
• 6 cloves garlic, minced
• 1 teaspoon dried oregano
• 4 corn tortillas
• 2 (15 oz) cans black beans, rinsed and drained
• 1 jalapeño, seeded and finely diced
• 28 oz fire-roasted crushed tomatoes
• 1 teaspoon salt, plus more as needed
• 1 teaspoon ground cumin
• ¼ teaspoon black pepper
• ½ cup fresh cilantro, chopped, plus extra for serving
• 1 (4 oz) can green chilies
• 4 cups chicken broth
• Cooking spray (avocado oil preferred)
• Sliced avocado, for garnish
• Shredded sharp cheddar cheese, for garnish
• Sliced green onions, for garnish

Instructions

Place a large, heavy-bottomed pot over medium heat. Once hot, add the avocado oil or ghee.

Generously season the chicken thighs with salt and pepper. Sear them in the pot for 3–4 minutes per side until golden. Remove the chicken and set aside.

To the same pot, add the minced garlic, diced onion, and jalapeño. Sauté for 3–4 minutes until the onion turns translucent.

Incorporate the cumin, paprika, oregano, chipotle powder, salt, and black pepper. Stir the spices with the aromatics and toast for one additional minute to enhance their flavor.

Add the crushed tomatoes, black beans, green chilies, chicken broth, and lime juice to the pot. Stir well to combine, then return the seared chicken thighs to the pot.

Bring the soup to a boil, then reduce to a simmer. Cover and cook for 25–30 minutes, or until the chicken is tender and fully cooked through.

While the soup simmers, preheat the oven to 375°F. Slice the corn tortillas into thin strips and place them on a parchment-lined baking sheet. Spray generously with avocado oil spray. Bake for 10–12 minutes, or until lightly browned and crisp. While still hot, sprinkle with salt and a dash of lime juice. Set aside.

Once the chicken is done, remove it from the soup and shred using two forks. Return the shredded meat to the pot.

Stir in the coconut milk and allow the soup to simmer for an additional 5 minutes, infusing it with a creamy finish.

Reduce the heat to low and stir in the chopped cilantro. Taste and adjust seasoning as needed.

Ladle the soup into bowls and top with crispy tortilla strips, green onions, sliced avocado, shredded cheese, and additional cilantro as desired.

Slow Cooker Chicken Tortilla Soup

This Slow Cooker Chicken Tortilla Soup offers a bold and comforting blend of tender chicken, vegetables, and aromatic spices. Simmered low and slow, it delivers robust flavor with minimal effort. Topped with shredded Monterey Jack cheese and seasoned tortilla strips, it’s a warming and hearty dish ideal for busy days or batch meal prep.

Time
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes

Recipe Info
Cuisine: American, Tex-Mex
Category: Soup, Slow Cooker, Main Course

Ingredients

• 15 oz canned diced tomatoes, drained
• 1 ½ teaspoons salt, divided
• ¾ cup chopped green bell pepper
• 1 lb boneless, skinless chicken breast
• 5 cups chicken stock
• ¼ teaspoon chili powder
• 1 teaspoon ground black pepper, divided
• 2 cloves garlic, minced
• 15 oz sweet corn kernels, drained
• ¾ cup yellow onion, chopped
• 1 serrano pepper, finely minced
• Shredded Monterey Jack cheese, for garnish
• Seasoned tortilla strips, for garnish

Instructions

In the bowl of a 6-quart slow cooker, combine the chicken breast, corn, diced tomatoes, chicken stock, chopped onion, bell pepper, serrano pepper, garlic, chili powder, 1 teaspoon salt, and ¾ teaspoon black pepper.

Cover and cook on high for 4 hours or on low for 8 hours, until the chicken is tender and fully cooked.

Before serving, remove the chicken breasts from the slow cooker. Transfer the meat to a stand mixer fitted with a paddle attachment and shred on low speed. Alternatively, shred by hand using two forks.

Season the shredded chicken with the remaining ½ teaspoon salt and ¼ teaspoon black pepper. Return the chicken to the soup and stir gently to combine.

Ladle the hot soup into individual bowls. Top each serving with shredded Monterey Jack cheese and a handful of seasoned tortilla strips.

Vegetarian Tortilla Soup

A hearty and vibrant meatless alternative to traditional tortilla soup, this Vegetarian Tortilla Soup is packed with nourishing ingredients like quinoa, black beans, and vegetables. Infused with warming spices and finished with crisp baked tortilla strips, this one-pot meal is deeply satisfying, protein-rich, and entirely plant-based.

Time
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Recipe Info
Cuisine: Mexican-Inspired
Category: Soup, Vegetarian, Main Course

Ingredients

For the Tortilla Strips

• 4 small corn tortillas, cut into thin strips
• ¼ teaspoon chili powder
• Salt and pepper, to taste

For the Soup

• 1 tablespoon olive oil
• 1 jalapeño, seeded and chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 teaspoons cumin
• 1 green bell pepper, chopped
• 1 28 oz can crushed tomatoes
• 2 teaspoons chili powder
• 2 tablespoons tomato paste
• ½ cup fresh cilantro leaves, chopped
• 2 cups water
• 4 cups low-sodium vegetable broth
• ¾ cup quinoa
• 1 cup frozen corn
• 1 (15 oz) can black beans, rinsed and drained

Optional Toppings

• Avocado, sliced
• Shredded cheddar cheese
• Chopped cilantro
• Finely chopped red onion
• Lime wedges

Instructions

Preheat the oven to 375°F. Lightly grease a baking sheet. Toss the tortilla strips with chili powder, salt, and pepper. Arrange in a single layer on the prepared sheet. Bake for 10–12 minutes, flipping halfway through, until golden and crispy. Set aside.

In a large stockpot over medium heat, warm the olive oil. Add the chopped onion, green bell pepper, and jalapeño. Sauté for 5–7 minutes until the vegetables are softened.

Add the garlic, tomato paste, cumin, and chili powder. Stir and cook for an additional 2 minutes until the spices are fragrant and the paste is well incorporated.

Pour in the vegetable broth, crushed tomatoes, water, chopped cilantro, and one-fourth of the baked tortilla strips. Bring the mixture to a gentle simmer. Cook uncovered for 30 minutes, allowing flavors to deepen.

Stir in the quinoa, black beans, and corn. Continue to simmer, uncovered, for another 15–20 minutes, or until the quinoa is fully cooked and tender.

To serve, ladle the soup into bowls and top with the remaining baked tortilla strips. Add desired garnishes such as avocado slices, shredded cheese, chopped cilantro, red onion, or lime wedges.

Mexican Tortilla Soup

A traditional and soul-warming dish, this Mexican Tortilla Soup, also known as Sopa Azteca, is richly seasoned and easy to prepare. Filled with black beans, corn, and tomatoes, it can be made with chicken or kept entirely plant-based. Perfect for a light lunch or hearty dinner, it’s easily customizable with vibrant toppings like avocado, cilantro, or crispy tortilla strips.

Time
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Recipe Info
Cuisine: Mexican
Category: Soup, Main Course, Gluten-Free, Vegan-Optional

Ingredients

For the Soup

• 1 small can corn, drained
• 2 tablespoons lime juice
• 2 (400 g) cans diced tomatoes
• 2 tablespoons tomato paste
• 2 cans black beans, rinsed and drained
• 1 tablespoon olive oil
• 2 teaspoons taco seasoning
• ½ red onion, diced
• 1 cup shredded cooked chicken breast (optional)
• Salt and pepper, to taste
• 1 white onion, diced
• 2 tablespoons pickled jalapeños, diced (or whole, if preferred)
• 4 cups chicken or vegetable stock (for vegan version)
• 1 green bell pepper, diced

Optional Toppings

• Sour cream or plain Greek yogurt
• Tortilla chips or fried tortilla strips
• Chopped fresh cilantro
• Sliced or diced avocado
• Fresh diced tomatoes
• Shredded cheese

Instructions

Stovetop Method
In a large pot over medium-high heat, warm the olive oil. Add the white and red onions, diced green bell pepper, pickled jalapeños, lime juice, and taco seasoning. Sauté for several minutes until the onions are softened and fragrant.

Lower the heat to medium. Stir in the stock, canned diced tomatoes, corn, black beans, tomato paste, and shredded chicken if using. Combine thoroughly.

Simmer the soup uncovered over medium-low heat for 40 to 45 minutes, stirring occasionally to ensure even cooking.

Ladle the soup into bowls and serve hot with your choice of toppings such as tortilla chips, avocado, cheese, cilantro, or sour cream.

Slow Cooker Method
Add the onions, bell pepper, jalapeños, lime juice, stock, taco seasoning, tomatoes, corn, black beans, tomato paste, and shredded chicken (if using) to the bowl of a slow cooker.

Cover and cook on high for 2–3 hours or on low for 4–6 hours until the vegetables are tender and flavors have developed.

Serve in individual bowls with your preferred toppings.

Keto Chicken Tortilla Soup

A low-carb spin on a classic comfort dish, this Keto Chicken Tortilla Soup is rich, flavorful, and satisfying without the added carbs. Filled with tender shredded chicken, fire-roasted tomatoes, and warming spices, it’s finished with fresh toppings like avocado, sour cream, and cilantro for the ultimate bowl of comfort—keto-friendly and gluten-free.

Time
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes

Recipe Info
Cuisine: Mexican-Inspired, Keto
Category: Soup, Low-Carb, Main Course

Ingredients

For the Soup

• 1 tablespoon olive oil
• 1/2 medium white onion, diced
• 2 cloves garlic, minced
• 1/4 cup diced jalapeño
• 6 cups reduced-sodium chicken broth
• 1/2 cup diced bell peppers
• 1 lb boneless, skinless chicken breast
• 1 (14.5 oz) can fire-roasted diced tomatoes (with liquid)
• 1 teaspoon ground cumin
• 1/2 teaspoon black pepper
• 1 teaspoon sea salt
• 1/8 teaspoon chili powder

Optional Toppings

• 1/2 recipe keto tortilla chips
• 1/3 cup shredded Monterey Jack cheese
• 1 medium avocado, sliced
• 1/3 cup sour cream
• 1/4 cup fresh cilantro, chopped
• 1 whole lime, cut into 6 wedges

Instructions

In a Dutch oven or large saucepan, heat olive oil over medium-high heat. Add the minced garlic, diced onion, and bell peppers. Sauté for 3–5 minutes until the onion becomes translucent and the peppers begin to soften.

Stir in the jalapeño, chicken broth, fire-roasted tomatoes, chicken breast, cumin, salt, pepper, and chili powder. Bring the mixture to a boil.

Reduce the heat to medium-low and let the soup simmer uncovered for 30 minutes, or until the chicken is fully cooked through.

Carefully remove the chicken from the pot. Using two forks, shred the chicken and return it to the pot. Allow the soup to simmer for an additional 5 minutes to meld the flavors.

Remove from heat. To serve, ladle 1 cup of soup into a bowl and top with chopped cilantro, 1 tablespoon shredded cheese, 1/6 of a sliced avocado, 1 tablespoon sour cream, and a lime wedge. Serve with 5 low-carb tortilla chips, if desired.

Beef Tortilla Soup

This hearty Beef Tortilla Soup is a bold, comforting dish loaded with ground beef, beans, corn, and tomatoes simmered in a rich, flavorful broth. Spiced with chili powder, cumin, and enhanced with steak sauce and Worcestershire, this soup delivers satisfying depth. Top with cheese, tortilla chips, avocado, or sour cream for a complete meal.

Time
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Recipe Info
Cuisine: Tex-Mex, American
Category: Soup, Main Course

Ingredients

• 2 tablespoons canola oil or olive oil
• 1 tablespoon bottled steak sauce (e.g., A1)
• 2 tablespoons chopped fresh cilantro
• ½ lime, juiced
• 2 tablespoons Worcestershire sauce
• 2 cups low-sodium beef broth
• 1 cup water
• 3 cloves garlic, minced
• 2 lbs lean ground chuck, browned and drained
• 2 cups low-sodium chicken broth
• 15.25 oz canned whole kernel corn, drained
• 15 oz canned red beans, drained
• 1 tablespoon chili powder
• 1 onion, diced
• 1½ teaspoons ground cumin
• 2 tablespoons unsalted butter
• 10 oz can Rotel tomatoes (or equivalent brand)
• 15 oz canned black beans, drained
• 3 cups tomato juice

Toppings (Optional)

• Shredded cheese (Mexican blend, Cheddar, or preferred)
• Tortilla chips
• Sour cream
• Avocado slices

Instructions

In a large Dutch oven or soup pot, heat the oil and butter over medium heat.

Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for 30 seconds more.

Incorporate the browned ground beef, Rotel tomatoes, beef broth, chicken broth, water, tomato juice, chili powder, cumin, Worcestershire sauce, steak sauce, black beans, red beans, corn, and lime juice into the pot.

Stir to combine, cover with a lid, and bring the mixture to a boil.

Reduce heat to low and let the soup simmer gently for 45 to 60 minutes, allowing the flavors to meld.

Remove from heat and stir in the freshly chopped cilantro.

Ladle the hot soup into bowls. Top with tortilla chips and shredded cheese. Serve immediately.

If desired, garnish each serving with avocado slices and a dollop of sour cream.

Lentil Tortilla Soup

A vibrant and nourishing twist on the classic tortilla soup, this Lentil Tortilla Soup is vegan, protein-rich, and ready in just 30 minutes. Made with red lentils, black beans, and bold spices, it’s a comforting, budget-friendly meal perfect for meal prep or a quick weeknight dinner. Finish with crunchy tortilla chips and fresh cilantro for added texture and flavor.

Time
Prep Time: 3 minutes
Cook Time: 27 minutes
Total Time: 30 minutes

Recipe Info
Cuisine: Mexican-Inspired, Vegan
Category: Soup, Main Course, Plant-Based

Ingredients

• 1 cup crushed tortilla chips, for garnish
• 1 medium onion, chopped
• 1 cup split red lentils, rinsed
• 28 oz can fire-roasted tomatoes
• 2 medium bell peppers, chopped
• 1 can (15 oz) black beans, drained and rinsed
• 3 cups vegetable broth
• 1 can (4 oz) green chile peppers
• 3 tablespoons fresh cilantro, chopped (plus more for garnish)
• 1 medium lime, juiced
• 1½ tablespoons chili powder
• 2 teaspoons sea salt
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• ½ teaspoon smoked paprika

Instructions

In a large pot over medium heat, add the chopped onion and sauté for 3–5 minutes until softened. Add the chopped bell peppers and cook for an additional 2 minutes.

Stir in the chili powder, cumin, oregano, smoked paprika, and sea salt. Cook the spices with the vegetables for 1 minute to allow the flavors to bloom.

Pour in about ½ cup of the vegetable broth and use a wooden spoon to deglaze the bottom of the pot, scraping up any browned bits.

Add the remaining vegetable broth, fire-roasted tomatoes, green chile peppers, rinsed lentils, and black beans. Stir to combine. Cover the pot and simmer for 20 minutes, or until the lentils are fully cooked and tender.

Once cooked, stir in the lime juice. Use an immersion blender to blend half of the soup directly in the pot for a thicker, creamier texture. Alternatively, transfer half to a blender, vent the lid, and blend carefully before returning it to the pot.

Top each bowl of soup with chopped cilantro and crushed tortilla chips just before serving.

Low Carb Chicken Tortilla Soup Recipe

A cheesy, satisfying, and protein-packed version of a classic comfort dish, this Low Carb Chicken Tortilla Soup is perfect for keto or low-carb lifestyles. Made with tender chicken, zesty taco seasoning, Rotel tomatoes, and two types of cheese, it delivers bold flavor and creamy texture—without the extra carbs.

Time
Prep Time: 5 minutes
Cook Time (Slow Cooker): 6 hours
Cook Time (Stovetop): 30 minutes
Total Time (Slow Cooker): 6 hours 5 minutes

Recipe Info
Cuisine: American, Mexican-Inspired
Category: Soup, Chicken, Low-Carb, Main Course

Ingredients

• 1 cup shredded cheddar cheese
• 1 ½ cups chicken broth
• 1 pound boneless skinless chicken breasts
• 1 can (15 oz) black beans, drained and rinsed
• 1 packet taco seasoning (approx. 1 oz or 2–3 tablespoons)
• 1 can Rotel tomatoes with green chiles
• 8 oz cream cheese (⅓ less fat recommended)

Optional Garnishes

• Tortilla chips (for non-strict low carb)
• Sour cream
• Diced jalapeños

Instructions

Slow Cooker Method
Place the uncooked chicken breasts, chicken broth, taco seasoning, Rotel tomatoes, and black beans into the bowl of a slow cooker.

Cover and cook on high for 6 hours, or until the chicken is fully cooked and tender.

Once cooked, remove the chicken and shred it using two forks. Return the shredded chicken to the slow cooker.

Stir in the cream cheese and shredded cheddar cheese. Cover again and cook on low for an additional 30 minutes, until the cheese has melted and the soup is creamy.

Ladle into bowls and garnish as desired.

Stovetop Method
In a greased Dutch oven or deep skillet over medium-high heat, sauté the chicken breasts until fully cooked through.

Shred the chicken with two forks, then return it to the pan.

Pour in the chicken broth and taco seasoning. Stir well to combine.

Add the Rotel tomatoes and black beans, then reduce heat to medium-low. Let the soup simmer for 30 minutes, uncovered.

Stir in the cream cheese and shredded cheddar. Continue to simmer for 15–30 minutes more, or until the cheeses are fully melted and incorporated into the soup.

Serve hot, topped with optional garnishes such as tortilla chips, sour cream, or diced jalapeños.