Keto Chicken Tortilla Soup (without the tortillas)
A bold, plant-based take on keto chicken tortilla soup — minus the tortillas, but packed with flavor and attitude.
Ingredients
- 1 tbsp olive oil
- 1 small onion diced
- 3 garlic cloves minced
- 1 bell pepper chopped
- 1 tsp chili powder
- ½ tsp cumin
- ¼ tsp smoked paprika
- 1 cup cauliflower chopped
- 1 cup jackfruit shredded or rehydrated soy curls
- 3 cups vegetable broth
- ½ cup canned tomatoes no sugar added
- 1 tbsp nutritional yeast
- ½ avocado sliced (for garnish)
- Juice of ½ lime
- Salt and pepper to taste
- Fresh cilantro optional
Instructions
- Heat olive oil in a pot over medium heat.
- Add onion and garlic. Sauté until fragrant and you feel fancy.
- Toss in bell pepper, chili powder, cumin, and paprika. Stir until everything smells incredible.
- Add cauliflower and jackfruit (or soy curls). Stir it all up.
- Pour in broth and tomatoes. Bring it to a simmer.
- Simmer uncovered for 15 minutes. Stir occasionally and taste for sass.
- Stir in nutritional yeast and lime juice. Let the flavor shine.
- Blend half the soup for a creamy texture. Keep it chunky if you’re feeling wild.
- Garnish with avocado and cilantro. Serve hot with flair.
Notes
🔍 Nutritional Info (Per Serving)
- Calories: 165
- Total Fat: 7g
- Saturated Fat: 2g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 6g
💊 Vitamins & Minerals (Per Serving)
- Vitamin C: 38%
- Vitamin A: 22%
- Iron: 16%
- Folate: 12%
- Calcium: 9%
💁♀️ Notes & Tips
- Want more heat? Add cayenne, but don’t blame me when your mascara runs.
- Craving crunch? Add crushed keto tortilla chips — if you’ve got self-control.
- No jackfruit? Tofu works, just press it and cube it.
- Leftovers reheat beautifully — even sassier on day two.
- Add avocado last. We want creamy, not mushy drama.