Low Carb Chicken Tortilla Soup

So, you’re craving that comforting, hug-in-a-bowl feeling, but also trying to stick to your low-carb game and not, you know, spend your entire life in the kitchen? High five, friend. You’re my people. And guess what? We’re about to make some seriously delicious Low Carb Chicken Tortilla Soup that hits all those glorious spots without making you question your life choices.

Why This Recipe is Awesome

Why is this recipe the actual best? Because it’s basically a culinary unicorn. It’s **low-carb** (huzzah!), tastes like you spent hours simmering it, but *actually* takes minimal effort. Seriously, even if your cooking skills are limited to making toast and burning water, you’ll nail this. It’s also perfect for meal prepping because it tastes even better the next day – like a fine wine, but soup. No weird ingredients, no fancy techniques. Just pure, unadulterated deliciousness in a bowl.

Ingredients You’ll Need

• **Cooked Chicken:** About 2-3 cups shredded. Rotisserie chicken is your absolute best friend here. Don’t be a hero; use the pre-cooked stuff!
• **Chicken Broth:** 6 cups. The good stuff, low sodium if you’re watching that.
• **Diced Tomatoes:** 1 (14.5 oz) can, undrained. Just open it and dump. Easy peasy.
• **Green Chilies:** 1 (4 oz) can, diced. Mild or hot, your call on the spice level, brave soul.
• **Onion:** 1 small, chopped. Yes, you have to chop it. Sorry, not sorry.
• **Garlic:** 2-3 cloves, minced. Or a teaspoon of the jarred stuff if you’re really in a hurry (shhh, I won’t tell).
• **Cream Cheese:** 4 oz, softened. This is where the magic happens, folks. Don’t skip it!
• **Heavy Cream:** 1/2 cup (optional, but adds extra lushness). Because sometimes, more cream is just… more.
• **Spices:** 1 tbsp chili powder, 1 tsp cumin, 1/2 tsp smoked paprika, salt & pepper to taste. The flavor squad!
• **Olive Oil:** A drizzle, for sautéing.
• **Toppings (the fun part!):** Avocado, shredded cheddar, sour cream/Greek yogurt, fresh cilantro. Go wild!

Step-by-Step Instructions

1. **Sauté Time:** Grab a large pot or Dutch oven (your trusty soup vessel). Drizzle in some olive oil and get it warm over medium heat. Toss in your chopped onion and let it soften up for about 3-5 minutes.
2. **Aromatic Bliss:** Add your minced garlic and cook for just another minute until you can smell its gloriousness. Don’t let it burn; burnt garlic is a sad, sad thing.
3. **Liquid Gold & Flavor Bombs:** Pour in the chicken broth, diced tomatoes (undrained!), and green chilies. Stir in your chili powder, cumin, and smoked paprika. Give it a good stir, bring it to a simmer, then reduce the heat and let it gently bubble for about 10-15 minutes. This lets all those flavors get to know each other.
4. **Chicken & Creamy Goodness:** Now, stir in your shredded cooked chicken. Add the softened cream cheese in dollops and stir, stir, stir until it’s completely melted and smoothly incorporated. This is where the soup transforms into something truly divine.
5. **Optional Indulgence:** If you’re feeling extra fancy (and want even more creaminess), stir in the heavy cream now. Let it warm through for a minute or two.
6. **Taste & Adjust:** Taste your masterpiece! Does it need more salt? A dash of pepper? A pinch more chili powder? **Season until it sings!**
7. **Serve it Up:** Ladle your magnificent soup into bowls and unleash the toppings! Pile on the avocado, cheese, a dollop of sour cream, and a sprinkle of fresh cilantro. Dig in and feel awesome.

Common Mistakes to Avoid

• **Forgetting to Soften the Cream Cheese:** This isn’t a suggestion, it’s a command! Trying to stir in cold, hard cream cheese is like trying to push a square peg through a round hole – messy and frustrating. Let it sit out for a bit.
• **Burnt Garlic Syndrome:** Oh, the horror! Garlic cooks super fast. Keep an eye on it in step 2. A little golden is good, charcoal is bad. Very bad.
• **Skipping the Toppings:** This isn’t just soup; it’s an experience! The toppings are half the fun (and flavor, FYI). Don’t be a hero; embrace the avocado and cheese.
• **Not Tasting as You Go:** Your taste buds are your best tools. Always, **ALWAYS taste and adjust seasonings** before you serve. A little extra salt or a squeeze of lime can make all the difference.

Alternatives & Substitutions

• **Chicken Swap:** Don’t have rotisserie? Cooked chicken thighs or breasts work great. Just make sure it’s cooked and shredded.
• **Dairy-Free Dream?** Skip the cream cheese and heavy cream. For creaminess, use full-fat canned coconut milk (about 1/2 to 1 cup) stirred in at the end. It’ll give it a slightly different, but still delicious, vibe.
• **Veggies Galore:** Want to sneak in more greens? Sauté some bell peppers or zucchini with the onions. Or throw in a handful of spinach at the very end until it wilts.
• **Spice It Up (or Down):** Not a fan of heat? Use mild green chilies. Want a kick? Add a pinch of cayenne pepper or a dash of hot sauce to your bowl.

FAQ (Frequently Asked Questions)

• **”Can I make this ahead of time?”** Absolutely! This soup is like a fine friendship – it just gets better with age (up to 3-4 days in the fridge). The flavors really meld.
• **”What if I don’t have rotisserie chicken?”** No worries! Cook up some chicken breasts or thighs, then shred them. Boil, bake, air fry – whatever makes your heart happy.
• **”Is it still ‘tortilla’ soup without actual tortillas?”** Great question! The low-carb magic comes from replacing crispy tortilla strips with equally crunchy (and much healthier) alternatives like **cheese crisps or pork rinds**. Or just load up on avocado and cheese; trust me, you won’t miss the carbs.
• **”Can I freeze this soup?”** You can, but a heads-up: dairy can sometimes get a little weird (texture-wise) after freezing and thawing. If you plan to freeze, maybe hold off on the cream cheese and heavy cream until you’re reheating it.
• **”I hate chopping onions. Any shortcuts?”** You rebel! Yes, you can buy pre-chopped onions (bless their hearts) or even use dried onion flakes if you’re in a pinch. But fresh is always best, IMO.

Final Thoughts

There you have it, folks! A delicious, comforting, low-carb soup that’s practically a hug in a bowl. You just whipped up something amazing without breaking a sweat, and your taste buds (and your macros) are probably doing a happy dance right now. So go on, bask in your culinary glory! You’ve earned it. Now go impress someone – or just yourself – with your newfound soup-making prowess. You rockstar, you!