Keto Tortilla Soup

The temperature has seriously plunged in Montreal over the last week. Aside from having my husky-mix curled up at my feet, nothing warms me up like a nice bowl of hot soup.

This keto version of tortilla soup is a full meal, packed with comfort, spice and deliciousness!!! 🥣

Ingredients

3 cups beef bone broth
2 cups water
1 small tomato, diced
1 red bell pepper, diced
1/4 cup red onion, diced
2 chilis in adobo sauce, minced
1 lime, juiced
1 jalapeño, sliced
1 garlic clove, minced
1 Tbsp avocado oil
1 Tbsp ground cumin
1 Tbsp smoked paprika
2 tsp dry oregano
1/4 tsp ground clove
Salt and pepper, to taste

Tortilla crisps
2 NUCO coconut wraps (or low carb tortillas)
1 Tbsp extra virgin olive oil
1 tsp smoked paprika
Salt, to taste

Garnishes
4 radishes, thinly sliced
1 avocado, diced
1 jalapeño, sliced
1/4 cup cilantro, chopped

Yields: 4 servings
Per serving*:
Calories: 242
Net carbs: 9
Protein (grams): 7
Fat (grams): 19

Prep time: 15 min
Cook time: 1 hr 45 min
Total time: 2 hrs

* Net carbs and other nutritional information may vary based on brand used

Directions

In a large pot, heat the avocado oil over medium-high heat.

Add the onion and garlic to the pot, and sautee 2-3 min.

Add the tomato, bell pepper, chilis and jalapeño, and sautee another 2-3 min.

Stir the vegetables and add the cumin, paprika, oregano, clove and season to taste with salt and pepper.

Top off with the beef bone broth and water, and bring to a boil.

Reduce the heat to medium-low, cover and let simmer for 1.5 hours, strirring occasionally.

About 30 min before the soup is ready, preheat the oven to 250F.

Brush the coconut wraps (I use the NUCO brand) or low carb tortillas with the olive oil.

Cut the wrap or tortilla into long strips, space out on a parchment-lined baking sheet.

Sprinkle the strips with paprika and season to taste with salt, then bake 6-8 min, until golden.

Remove the strips and set aside to cool and crisp up.

Once the soup is ready, remove from the heat and stir in the lime juice.

Serve in a bowl with the garnishes and topped with the crisped wrap or tortilla strips.

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Keto Tortilla Soup

Yield: 4

Author: Georgiana Elias

Prep time: 15 MinCook time: 1 H & 45 MTotal time: 2 Hour

The temperature has seriously plunged in Montreal over the last week. Aside from having my husky-mix curled up at my feet, nothing warms me up like a nice bowl of hot soup.This keto version of tortilla soup is a full meal, packed with comfort, spice and deliciousness!!! 🥣

Ingredients

• 3 cups beef bone broth
• 2 cups water
• 1 small tomato, diced
• 1 red bell pepper, diced
• 1/4 cup red onion, diced
• 2 chilis in adobo sauce, minced
• 1 lime, juiced
• 1 jalapeño, sliced
• 1 garlic clove, minced
• 1 Tbsp avocado oil
• 1 Tbsp ground cumin
• 1 Tbsp smoked paprika
• 2 tsp dry oregano
• 1/4 tsp ground clove
• Salt and pepper, to taste

Tortilla crisps

• 2 NUCO coconut wraps (or low carb tortillas)
• 1 Tbsp extra virgin olive oil
• 1 tsp smoked paprika
• Salt, to taste

Garnishes

• 4 radishes, thinly sliced
• 1 avocado, diced
• 1 jalapeño, sliced
• 1/4 cup cilantro, chopped

Instructions

1. In a large pot, heat the avocado oil over medium-high heat.
2. Add the onion and garlic to the pot, and sautee 2-3 min.
3. Add the tomato, bell pepper, chilis and jalapeño, and sautee another 2-3 min.
4. Stir the vegetables and add the cumin, paprika, oregano, clove and season to taste with salt and pepper.
5. Top off with the beef bone broth and water, and bring to a boil.
6. Reduce the heat to medium-low, cover and let simmer for 1.5 hours, strirring occasionally.
7. About 30 min before the soup is ready, preheat the oven to 250F.
8. Brush the coconut wraps (I use the NUCO brand) or low carb tortillas with the olive oil.
9. Cut the wrap or tortilla into long strips, space out on a parchment-lined baking sheet.
10. Sprinkle the strips with paprika and season to taste with salt, then bake 6-8 min, until golden.
11. Remove the strips and set aside to cool and crisp up.
12. Once the soup is ready, remove from the heat and stir in the lime juice.
13. Serve in a bowl with the garnishes and topped with the crisped wrap or tortilla strips.

Nutrition Facts

Calories

242

Fat (grams)

19

Net carbs

9

Protein (grams)

7

* Net carbs and other nutritional information may vary based on brand used