My Keto Chipotle Chicken Tortilla Soup is bursting with flavor. Made in the Instant Pot, the juicy chicken, chile peppers, and roasted cauliflower come together beautifully. Slow cooker and stovetop directions included!
6tbspcotija cheesecrumbled or sub with feta cheese or skip for dairy-free option
6tbspcilantrofinely chopped
Instructions
Roasted Cauliflower
Preheat the oven to 450ºF.
Cut the cauliflower florets into small bite-size pieces. Toss with 2 tablespoons of olive oil and ¼ salt. Add to the baking sheet.
Bake cauliflower florets for 12 minutes. Flip halfway. Transfer to soup bowls.
Instant Pot instructions
In the bowl of the Instant Pot, on Sauté mode, add 3 tablespoons of olive oil, onion, garlic, and jalapeño. Sauté for 5 minutes. Add the whole pieces of chicken, sauté for an additional 5 minutes. Add the chopped chipotle chilies, paprika, cumin, and salt. Stir to combine.
Add the broth and canned tomatoes. Cover and cook on high pressure for 5 minutes. Quick release the pressure.
Transfer the chicken to a plate and shred the meat using two forks. Add it back into the Instant Pot. Zest the lime, then squeeze in the lime juice, and add the chopped cilantro. Stir to combine.
Divide the cauliflower between bowls, then ladle the soup over top of the cauliflower. Top each bowl with avocado, a tablespoon of crumbled cotija cheese, radishes, a wedge of lime, cilantro, and pork rinds.
Slow Cooker Instructions
In your slow cooker bowl, add the onion, garlic, jalapeño, chopped chipotle chilies, paprika, cumin, and salt. Then add the chicken, the broth, and canned tomatoes. Stir to combine. Cover and cook on low for 6-7 hours or high for 4-5 hours.
Transfer the chicken to a plate and shred using two forks. Add it back into the slow cooker. Zest the lime, then squeeze in the lime juice, and add the chopped cilantro. Stir to combine.
Divide the cauliflower between bowls, then ladle the soup over top of the cauliflower. Top each bowl with avocado, a tablespoon of crumbled cotija cheese, radishes, a wedge of lime, cilantro, and pork rinds.
Stove-Top Instructions
In a large heavy-bottomed pot, heat 3 tablespoons of olive oil over medium heat. Add the onion, jalapeños, and garlic, and saute for 5 minutes. Add the chicken, chopped chipotle chilies, paprika, cumin, and salt. Stir and cook for 5 more minutes, until very fragrant. Add the broth and tomatoes. Partially cover and simmer over medium-low heat for 15-20 minutes or until the chicken is cooked through.
Transfer the chicken to a plate and shred using two forks. Add it back into the pot. Zest the lime, then squeeze in the lime juice, and add the chopped cilantro. Stir to combine.
Divide the cauliflower between bowls, then ladle the soup over top of the cauliflower. Top each bowl with avocado, a tablespoon of crumbled cotija cheese, radishes, a wedge of lime, cilantro, and pork rinds.
Notes
Notes:You can use boneless chicken breast instead of chicken thighs. If you’re not doing Keto, you can substitute pork rinds for tortilla chips. You can add a can of black beans for more fiber.To store:Keep the leftover soup in airtight containers in the fridge for up to 4 days.To freeze:Keep the leftover soup in airtight containers in the freezer for up to 3 months.To reheat: Reheat the soup in a pot on the stove over medium heat or for a few minutes in the microwave (making sure the stir in between each minute).