Flavorful Chicken Tortilla Soup You’ll Love Making at Home

Welcome fellow food enthusiasts! Today, we are going to talk about one of the most delicious and healthy soup recipes out there- the Green Chile Chicken Tortilla Soup. Not only is this soup drool-worthy, but it is also low carb and keto-friendly. So for all those who are trying to stick to their healthy eating habits, this recipe is a perfect fit for you.

Now, let’s get down to business. One of the best things about this soup is how easy it is to prepare. You don’t need any complex ingredients or equipment. This recipe can be made quickly in an instant pot or simmered slowly in a slow cooker. It’s up to you! But make sure you have some whole wheat tortillas and part-skim mozzarella cheese at hand because they will enhance the flavor of your soup manifold.

Talking about taste, the green chile peppers and cumin give an earthy flavor that adds depth to this soup. The fat-free chicken broth and boneless skinless chicken breasts or thighs make it a lean dish while still packing in so much flavor. Trust us when we say that once you taste our Green Chile Chicken Tortilla Soup, you won’t be able to resist going back for seconds!

In conclusion, if you want to indulge with a delicious yet healthy treat then this soup is just perfect for you! Follow us as we take you through our recipe and let’s create a tasty soup together!

Why You’ll Love This Recipe

Green Chile Chicken Tortilla Soup (Low Carb)
Green Chile Chicken Tortilla Soup (Low Carb)

If you’re a fan of Mexican cuisine, you’re in for a treat with this Green Chile Chicken Tortilla Soup. It is a soup that’s creamy, hearty, and packed with various flavors that explode in your mouth. The low-carb version means that it’s also healthy and an excellent option for those on a keto or low-carb diet.

Are you tired of bland and boring meals? This soup will change all that. With ingredients such as green chili peppers, chicken breasts, cumin, and enchilada sauce, it’s like having a party in your mouth. The dish is one that all members of the family will love and will become a regular favorite at mealtime.

Additionally, this recipe is versatile, meaning you can substitute some ingredients to suit your taste buds. It’s perfect if you prefer spicy, mild or burnt tongue food. Also if you enjoy soups with shredded chicken or creamy ones with sour cream cheese.

Finally, the Green Chile Chicken Tortilla Soup is easy to prepare no matter your level of cooking expertise. The cooking process can either be done using an instant pot or slow cooker – so it is sure to fit into any busy schedule.

There’s something special about having a warm bowl of soup on chilly days; more so when it’s a delicious recipe like this one. Therefore, we encourage you to try this recipe today and experience the delightful taste and texture of this green chile chicken tortilla soup!

Ingredient List

 Warm up with a bowl of this delicious Green Chile Chicken Tortilla Soup!
Warm up with a bowl of this delicious Green Chile Chicken Tortilla Soup!

Prepare the following ingredients:
For the Soup:

  • Chicken Breasts or Thighs (24 oz): Boneless, skinless chicken breasts or thighs cut into cubes;
  • Green Chiles (1 can): I recommend using canned chopped green chili peppers to save time and adjust spice level;
  • Fat-Free Chicken Broth or Stock (28 oz): You can use low sodium chicken broth or stock in this recipe;
  • Enchilada Sauce (10 oz): Look for brands with no added sugar;
  • Diced Tomatoes and Green Chilies (10 oz): You can find these canned tomatoes at your local grocery store;
  • Cumin (1 1/2 teaspoons): This will give extra flavor to the dish;

For Garnishing:

  • Whole Wheat Tortillas (2 medium size tortillas): These low-carb tortillas are healthy and delicious;
  • Part-skim Mozzarella Cheese (1/4 cup): You can use any other low-carb cheese such as cheddar cheese.

Optional Add-ins and Variations:

  • Beans: Black beans, kidney beans, or pinto beans would add protein and fiber to the soup. You can rinse and drain a can of black or kidney beans and add them to the soup during the last 5 minutes of cooking.
  • Corn: Frozen and canned corn kernels could be added towards the end of cooking for a sweet contrast to the heat of the green chilies in this spicy soup.
  • Creamy Chicken Enchilada Soup: Add a bit of cream cheese or sour cream cheese to make this soup creamier.
  • Keto Chicken Enchilada Soup: Omit tortillas, beans, and corn to make it keto-friendly.
  • Slow Cooker Green Chile Chicken Tortilla Soup: Put all ingredients except garnishings in a slow cooker. Cook on high for about 4 hours or low for about 6 hours. Top with garnishes before serving.

Now that you have prepared all the necessary ingredients let’s move on to the next step of our recipe.

The Recipe How-To

 It's low carb and full of flavor with tender shredded chicken, veggies, and green chiles.
It’s low carb and full of flavor with tender shredded chicken, veggies, and green chiles.

Step-by-Step Guide on How to Make Green Chile Chicken Tortilla Soup

Now that you have all the ingredients ready, let’s move on to the most exciting part of this recipe – making the soup!

(a) Preparing the chicken

  1. Cook boneless, skinless chicken breasts in a pot on medium-high heat until they are tender and juicy. Alternatively, you can use rotisserie chicken, shredded or chopped into small pieces.

  2. Shred the cooked chicken using two forks and set it aside.

(b) Making the soup

  1. Heat olive oil in a pot over medium-high heat then add chopped onion and garlic. Sauté until they are fragrant and lightly browned.

  2. Add diced green chiles and ground cumin, and cook for another two minutes or until fragrant.

  3. Pour in fat-free chicken broth or stock, green enchilada sauce, diced tomatoes, and 505 Southwestern green chile salsa. Mix well.

  4. Add shredded chicken then stir and let it simmer for 15 minutes.

  5. Finally, add cream cheese, shredded part-skim mozzarella cheese, and whole wheat tortillas cut into strips. Let them cook for 5 minutes while stirring occasionally.

(c) Serving

  1. Ladle hot soup into bowls.

  2. Top with fresh parsley, sour cream or cheese as garnish.

  3. Serve with a side of sliced avocado or vegetables if desired.

Enjoy your tasty and nutritious Green Chile Chicken Tortilla Soup!

Substitutions and Variations

 Don't forget the toppings! Cheese, avocado, and sour cream make this soup even better.
Don’t forget the toppings! Cheese, avocado, and sour cream make this soup even better.

Are you looking to put your own spin on this Green Chile Chicken Tortilla Soup recipe? This section outlines some easy substitutions and variations that you can make to cater to your individual taste preferences.

First, if you prefer a spicier kick to your soup, consider using hotter green chile peppers or adding in some crushed red pepper flakes. Conversely, if you find the current level of heat too intense, opt for milder green chiles or reduce the amount used.

For those following a vegetarian or vegan diet, simply omit the chicken and use vegetable broth instead of chicken broth. You can also add in some tofu or meatless protein options for added texture and flavor.

If you want to make this soup even creamier, try adding a dollop of sour cream or cream cheese to the final product. You can also experiment with different types of cheese, such as shredded cheddar or Monterey Jack, to top your soup with.

For a lower carb version of this recipe, swap out the tortillas for low-carb flour or almond flour tortillas. You can also skip the tortillas altogether and enjoy the soup as is for a lighter meal option.

Finally, feel free to experiment with different toppings like diced avocado, chopped cilantro, shredded cheese or crunched up tortilla chips. The possibilities are truly endless when it comes to customizing this Green Chile Chicken Tortilla Soup recipe!

Serving and Pairing

 The crisp tortilla strips are the perfect crunchy addition.
The crisp tortilla strips are the perfect crunchy addition.

When it comes to serving and pairing a dish, the Green Chile Chicken Tortilla Soup provides numerous possibilities. First off, I highly recommend serving this delectable soup with some whole wheat tortillas or part-skim mozzarella cheese. These pairings are perfect for soaking up the savory flavors of the soup while also providing some additional texture.

In terms of beverages, this soup is best enjoyed with a refreshing glass of iced tea or a crisp Mexican lager. Alternatively, if you prefer something non-alcoholic, consider serving the soup alongside some sparkling water with a hint of lime or an icy cold Diet Coke.

If you’re feeling creative and want to elevate your meal even further, try garnishing your soup with some fresh cilantro or sliced jalapeño peppers. The flavors of the soup will be enhanced by the vibrant colors and zesty aromas of these ingredients.

Overall, the Green Chile Chicken Tortilla Soup is versatile enough to be served as either an appetizer or a main course. Regardless of how you choose to serve it, this low carb and keto-friendly recipe is sure to leave your taste buds satisfied and your belly full.

Make-Ahead, Storing and Reheating

 The best part? This soup comes together in just 30 minutes!
The best part? This soup comes together in just 30 minutes!

Preparing ahead of time can save you time and reduce the stress on the day of the event. This Green Chile Chicken Tortilla Soup is perfect for making in advance, and storing it properly can ensure that it maintains its delicious flavors.

To make-ahead, prepare the soup according to the recipe directions and allow it to cool completely. Once cooled, transfer it to an airtight container and store it in your refrigerator for up to 3-4 days. When reheating the soup, place it in a saucepan over medium heat until warmed through. Alternatively, you could also use a microwave or slow cooker.

If you are planning on freezing the soup, leave out the toppings before doing so since they do not freeze well. Place the soup in an air-tight container and store in the freezer for up to two months. To thaw, place it into your refrigerator overnight and then reheat as directed above.

When storing the chicken tortilla soup in your fridge or freezer, take care not to let any excess moisture accumulate inside the container since this could cause spoilage. Store any leftover whole wheat tortillas separately from your soup to maintain their crispiness.

By following some simple storage precautions, you can access this delicious Green Chile Chicken Tortilla Soup whenever there’s a craving.

Tips for Perfect Results

 Perfect for a quick weeknight dinner or meal prep for the week.
Perfect for a quick weeknight dinner or meal prep for the week.

Achieving the perfect green chile chicken tortilla soup can be a daunting task, especially if you’re new to cooking. But with the right tips, you’ll be on your way to serving up a delicious bowl of soup that will impress all your guests. Here are some tips for perfect results:

1. Use boneless, skinless chicken breasts or thighs

Boneless, skinless chicken breasts or thighs are the best choice for this recipe because they are lean and cook quickly. It’s also easier to shred them once cooked. If you use bone-in chicken, it will take longer to cook and be harder to shred.

2. Add the green chiles and cumin at the beginning

When making this soup, it’s best to add the green chiles and cumin at the beginning of the cooking process so that their flavors can meld with the broth and create a deep, rich base for the soup.

3. Use good quality chicken broth or stock

Chicken broth or stock is a crucial ingredient in this recipe, as it provides the base flavor for the soup. It’s important to use a good quality broth or stock, whether store-bought or homemade.

4. Don’t overcook the tortillas

Whether using whole wheat or corn tortillas, it’s important not to overcook them in order to avoid ending up with soggy soup. Simply add them towards the end of the cooking time and let them cook just enough to soften.

5. Add toppings before serving

Some of our favorite toppings for this soup include shredded part-skim mozzarella cheese, diced avocado, cilantro and sour cream. Add these toppings just before serving for an explosion of flavor.

By following these tips, you’re sure to create a delicious and hearty green chile chicken tortilla soup that everyone will love!

Bottom Line

In conclusion, this Green Chile Chicken Tortilla Soup recipe is both tasty and healthy, making it the perfect dish for any occasion. The low carb and keto-friendly ingredients mean that it’s suitable for those on a diet as well. With its flavorful combination of ingredients, it’s sure to be a hit with anyone who loves soup.

By using quality ingredients like whole wheat tortillas, part-skim mozzarella cheese, and green chili peppers, you can be assured that your soup is not only delicious but also packed with essential nutrients. Additionally, with the variety of substitutions and variations provided in this article, you can easily customize the recipe to your liking.

When serving this Green Chile Chicken Tortilla Soup, I highly recommend pairing it with some freshly baked bread or a salad for a complete meal. Furthermore, you can make-ahead and store leftovers for quick and easy meals during the week.

Lastly, don’t forget to follow the tips provided in this article to ensure your soup turns out perfectly. Whether you’re using an Instant Pot or slow cooker, boneless skinless chicken breasts or thighs, or a mixture of beans and corn, these tips will help you get the best results possible.

So go ahead and give this Green Chile Chicken Tortilla Soup recipe a try – you won’t be disappointed!

Green Chile Chicken Tortilla Soup (Low Carb)

Green Chile Chicken Tortilla Soup (Low Carb) Recipe

I’m on a low carb diet and i made this and it worked
5 from 1 vote
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Keyword: < 15 Mins, Beginner Cook, Brunch, Easy, Inexpensive
Prep Time: 5 minutes
Cook Time: 5 minutes
Calories: 86.1kcal


  • 2 cups cooked shredded chicken breasts
  • 2 cups 99% fat free chicken broth (swansons)
  • 16 ounces green chili peppers, salas verde (central market)
  • 1 teaspoon cumin
  • 1/4 cup low moisture part-skim mozzarella cheese
  • 1 (8 inch) whole wheat tortillas (la torilla factory)


  • Mix chicken, chicken broth, salsa verde and cumin in medium pot and bring to boil. Put the lid on and simmer for 5 minutes.
  • Heat tortilla then cut into 1/4 inch strips.
  • To serve, put soup in a bowl and top with 1/4 of the tortilla strips and 1/4 of the cheese.

Your Own Notes


Serving: 242g | Calories: 86.1kcal | Carbohydrates: 11.5g | Protein: 6.1g | Fat: 2.7g | Saturated Fat: 1.5g | Cholesterol: 9.1mg | Sodium: 342mg | Fiber: 1.8g | Sugar: 6.1g