Tortilla Soup – How to make Sopa Azteca

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Hot, spicy and satisfying is the only way that I can describe this comforting Low Carb Tortilla Soup Recipe.

You can utilize leftover shredded chicken or cook it right in the pot. The best part about this meal is the rich flavor but being able to make an amazing dinner in under an hour is a close second.

This recipe is picky teen approved and your whole family will love it whether they are low carb eaters or not.

Served Low Carb Tortilla Soup

Some people call it Tortilla Soup and others prefer “Aztec Soup”. I prefer Sopa Azteca because it’s fun to say but it’s all the same thing.

It’s a spicy chicken or tomato based soup that usually contains beans, corn, chicken, cilantro, onion and is topped with crispy tortilla chips.

Obviously we are going to skip the corn but I have an amazing sub for the black beans…well, it’s actually just more black beans but they only contain 1 net carb per half cup serving!

🥘Ingredients:

  • 1 tbsp butter

You can use any type of fat that you like. Sub in olive oil if you don’t want to use delicious, creamy butter. 😎

  • 1 cup onion chopped

This is about one small onion finely chopped

  • 3 cloves garlic sliced thin

Fresh garlic is amazing but you can use dried garlic in this low carb chicken tortilla soup. Start with half teaspoon and taste it.

  • 2 jalapenos * diced – leave the seeds for extra spicy

I like more heat than the average person. I leave the seeds in both jalapenos. Removing the seeds and ribs results in a milder Aztec Soup.

  • 1 teaspoon ground cumin

Cumin is a must in this soup. It’s one of those “too taste” ingredients. Add as much as you like.

You can use traditional or super spicy chili powder.

  • 14 oz tomatoes

I use canned tomatoes for ease. But you can use fresh tomatoes if you happen to have a bunch of them handy.

  • 4 oz Green Chili * Chopped. Fresh, frozen or canned.

We freeze hatch green chili every year but you can find frozen green chili at most grocers in the US.

Canned chilies are also a nice, easy option.

  • 4 cups chicken broth
  • 14 oz black soy beans * Cooked and drained – optional but amazing.

This low carb bean has been a game changer for me. The soy beans pick up whatever spices you add to them.

You can get them cooked and canned here.

Or buy them dried in bulk here.

The black soybeans make amazing Frijoles Refritos too (refried beans).

I chose to buy the (less expensive) dried version and cook them super fast in my amazing Ninja Foodi. I don’t usually promote “gadgets” but this thing has CHANGED MY LIFE.

Why black soybeans are important to a low carb eater:

Besides being delicious, they are PACKED with 7 grams of fiber per serving.

Fiber is often overlooked when talking to people about “Keto” or the low carb WOE. But, I cannot stress enough how important it is. Just look at these benefits!

From everything from disease prevention to helping with menopausal symptoms…fiber is the key to good health. It’s worth making room for it on your plate.

  • 5 Chicken thighs *boneless – skinless

I like chicken thighs because they are full of flavor and a better choice than breasts for a low carb dieter.

But, you’re the boss and can use any part of the chicken that you like.

This soup is a great meal to make if you have leftover chicken too.

🥑Toppings – Optional Garnish

  • Crispy Low Carb Tortilla Chips

You can fry low carb tortillas in oil or bake them. Get the baking instructions right here. (It’s super easy).

  • ¼ cup cilantro chopped
  • 1 lime cut into wedges for garnish
  • Sliced Avocado

Because avocados are fantastic in this soup.

  • Sour Cream

Mixing a dollop of sour cream into your soup gives it a nice creamy texture.

It’s creamy without being super dairy heavy like the recipes that call for cream cheese.

👩🏾‍🍳How to make the Aztec Soup:

1.) Heat butter in a large pot over medium heat. Add onion, garlic and jalapeño and saute until softened.

2.) Add remaining ingredients and simmer 20 minutes or until chicken is cooked through.

3.) Remove chicken and shred with two forks. Add back to the pot and simmer for 2-3 minutes to heat through.

4.) Serve hot and top with tortilla strips, cilantro, lime wedges and sliced avocado if desired.

📋Tips & FAQ’s:

Can I make this soup ahead of time?

Yes, you can keep it chilled in the fridge for 3-4 days.

Can I freeze this soup for later?

Absolutely! Save it for when you are short on time.

What’s good with the Low Carb Tortilla Soup?

This soup can be a meal of its own. Add a quesadilla made with a low carb tortilla and it’s a meal. But, it’s also great with a side or two.

And, if you have looked through this site at all, I bet you can tell that I love Mexican and Mexican inspired food.

Any of these will be perfect with your spicy soup…

I think that’s it for the Low Carb Tortilla Soup!

I hope you love this soup!

As always, if you have any questions or comments about the low carb chicken tortilla soup please leave them below.

¡Nos vemos más tarde!

Brandy

More Healthy Recipes to Love:

Low Carb Tortilla Soup FI

Sopa Azteca – AKA Low Carb Tortilla Soup

Brandy
Hot, spicy and super easy to make. This Low Carb Soup is the ultimate in Mexican inspired comfort food. It can be made in under an hour on the stove or slow cooked all day.
5 from 2 votes
Prep Time 10 minutes
Cook Time 30 minutes
Course Soup
Cuisine Mexican
Servings 10 servings
Calories 208 kcal

Equipment

Ingredients
  

  • 1 tbsp butter * or coconut / olive oiil for dairy free
  • 1 cup onion chopped
  • 3 cloves garlic sliced thin
  • 2 jalapenos * diced – leave the seeds for extra spicy
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 14 oz tomatoes
  • 4 oz Green Chili * Chopped. Fresh, frozen or canned.
  • 4 cups chicken broth
  • 14 oz black soy beans * Cooked and drained – optional but amazing. See post.
  • 5 Chicken thighs *boneless – skinless

Toppings – Optional Garnish

  • Crispy Low Carb Tortilla Chips * See Post
  • ¼ cup cilantro chopped
  • 1 lime cut into wedges for garnish
  • Sliced Avocado

Instructions
 

  • Heat butter in a large pot over medium heat. Add onion, garlic and jalapeño and saute until softened.
    Saute Onion and jalapeno
  • Add remaining ingredients and simmer 20 minutes or until chicken is cooked through.
    Add ingredients and Simmer Soup
  • Remove chicken thighs and shred with two forks. Add back to the pot and simmer for 2-3 minutes to heat through.
  • Serve hot and top with tortilla strips, cilantro, lime wedges and sliced avocado if desired.
    Served Low Carb Tortilla Soup

Slow cooker instructions –

  • Put everything in a the slow cooker and set on high for 3-4 hours or low for 4-6 hours. Shred chicken and serve.
    Cook - slow cooker

Notes

Makes 10 servings of about 8 oz each.

Nutrition

Serving: 8ozCalories: 208kcalCarbohydrates: 8gProtein: 14gFat: 13gSodium: 502mgFiber: 4gNet Carbs: 4gFat Ratio per Serving: 56.25%Protein Ratio per Serving: 26.92%Carb Ratio per Serving: 7.69%
Keyword Dairy Free Options, gluten free
Tried this recipe?Mention @ketocastleinthemountains or tag #ketocastleinthemountains!

The nutritional information for the Low Carb Tortilla Soup is provided as a courtesy.

We are pretty careful about our figures but if you ever feel like anything is off please feel free to do your own calculations.

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Recipe Rating




One Comment

  1. 5 stars
    Wow Wow Wow! The soup was great for some leftover chicken that I had. Thanks so much. I left out the tortilla chips on top and had it with a low carb quesadilla instead.