Keto Recipe: Chicken taco soup with crispy tortillas.

Chicken taco soup with crispy tortillas.

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#RECIPE #Chicken #taco #soup #crispy #tortillas

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  1. #Soup!!!

    – 1/2 small onion, diced
    – 3 cloves garlic, minced
    – 3 chicken breasts (about 1lb)
    – 2 cups chicken broth
    – 1 small can (14oz) diced tomatoes
    – 2 Tbsp chili powder
    – 1 Tbps cumin
    – 1/2 tsp smoked paprika
    – 1/2 tsp salt
    – pepper to taste
    – 1/2 cup cream cheese
    – 1/4 cup heavy cream
    – 1/4 cup cilantro, chopped

    1. Put onion, garlic, chicken, broth, tomatoes, and spices into slow cooker. Cook on high for 3-4 hours

    2. Take chicken out and shred, add back to slow cooker. Add cream cheese, cream, and cilantro. Cook on high for another 30 mins until cream cheese has melted in. Taste and add more salt/pepper if needed.

    #crispy tortillas

    – low carb tortillas (I used Mr. Tortilla brand)
    – oil of choice
    – salt to taste

    1. Preheat oven to 375

    2. Cut tortillas into strips, drizzle with oil (i used about 2 tbsp total for 5 tortillas) and season

    3. Bake for 5 mins, give then a stir/flip, and bake another 3-5. I find the low carb tortillas crisp up much faster than regular ones


    Dish out soup… top with sour cream, shredded cheese, and crispy tortillas.


    For 1/5th of the soup, 1tbsp sour cream, 20g shredded cheese, and two tortillas’ worth of topping.

    Cals: 494

    Net carbs: 10.8g

    Fat: 31g

    Protein: 36g


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