Smoky Chicken Tortilla Soup

Smoky Chicken Tortilla Soup

This simple yet delicious soup will warm you on a cold day and quickly become a family favorite. We like to grill the chicken for a smoky flavor, but it can sautéed if preferred

Prep:  7 m

Cook:  40 m

Serves:  6



¾ boneless, skinless chicken breast, grilled or sautéed and finely chopped

1 medium onion, chopped

2 garlic cloves, mince

2 T veggie oil

1-4oz. can diced green chiles

1-15 oz. can Mexican style stewed tomatoes

3 c chicken broth

1 t lemon pepper

1 t chili powder

1 t cumin

2 t Worchestershire sauce

1 bunch chopped fresh cilantro

Salt & pepper to taste

2 T flour (although this adds just 2 g of carbs per serving, you can substitute with a lower carb flour like Carbquik

½ c water

1/3 c sour cream


Shredded Monterey or Colby Jack cheese

Chopped cilantro

Low carb tortilla strips



  1. Place chicken breast between 2 sheets of plastic wrap and pound until even in thickness
  2. Cook over medium heat until top and sides are no longer pink. Flip and cook for another 2 minutes or until juices run clear
  3. In large stock pot, heat oil and sauté chopped onion and garlic on medium low heat until softened, about 5 minutes
  4. Add green chiles, tomatoes, broth, lemon pepper, chili powder, cumin, Worchestershire, and handful of chopped cilantro
  5. Salt & pepper taste
  6. Bring to boil, then simmer for 20 minutes
  7. Whisk 2 T flour into ½ c water in a small bowl then whisk into pot, simmer 5 minutes
  8. Add chopped chicken, simmer 5 more minutes
  9. Whisk sour cream into pot and serve with toppings of choice

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