Is this soup truly keto-friendly?

Yes, with only 4g net carbs per serving, it fits perfectly into a low-carb lifestyle. Just be mindful of the optional sour cream if you’re counting macros strictly.

Fresh tomatillos are best for brightness, but canned can work in a pinch. Drain them well and adjust the cooking time since they’re softer.

It has a moderate kick from the jalapeños and cayenne. For less heat, remove the seeds and membranes from the peppers, or skip the cayenne entirely.

Keto Tomatillo Soup Recipe – Spicy, Tangy & Ready in 40 Minutes

Name: Tomatillo Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Keto
Ingredients: skinless, boneless chicken breast halves - pounded thin; tablespoons olive oil; onion, chopped; cloves garlic, minced; pound chopped tomatillos; jalapeño peppers, seeded and minced; cups chicken stock; /4 teaspoon cayenne pepper; /2 teaspoon hot pepper sauce; tablespoons chopped fresh cilantro; /4 cup sour cream (optional); salt to taste; ground black pepper to taste

Ingredients

skinless, boneless chicken breast halves - pounded thin
tablespoons olive oil
onion, chopped
cloves garlic, minced
pound chopped tomatillos
jalapeño peppers, seeded and minced
cups chicken stock
/4 teaspoon cayenne pepper
/2 teaspoon hot pepper sauce
tablespoons chopped fresh cilantro
/4 cup sour cream (optional)
salt to taste
ground black pepper to taste

Instructions

Step 1

Begin by heating the olive oil in a large saucepan over high heat. Season the pounded chicken breasts with a pinch of salt and pepper, then sear them in the hot oil until golden on both sides, roughly 2 minutes per side. Set the cooked chicken aside on a plate. In the same pot, toss in the chopped onion and minced garlic, sautéing until they soften and turn fragrant. Add the chopped tomatillos and jalapeños, stirring for a minute before pouring in the chicken stock. Bring everything to a rolling boil, then lower the heat, cover, and let it simmer for about 15 minutes. Once the tomatillos are tender, I use an immersion blender to purée the soup right in the pot until smooth. If you don’t have one, carefully blend in batches using a stand blender. Return the blended mixture to the pot and bring it back to a gentle simmer. While that heats, shred the chicken with two forks—I find it easiest to slice it thinly first—and stir it into the soup. Season with cayenne, hot pepper sauce, and extra salt and pepper to your liking. Ladle into bowls, finish with chopped cilantro and a dollop of sour cream, and serve immediately.

Chef's Tip

For deeper flavor, I like to char the tomatillos and jalapeños under the broiler for a few minutes before adding them to the pot. This adds a subtle smokiness that makes the soup even more satisfying.

Storage Tips

Keep any leftovers in an airtight container in the refrigerator; they’ll stay fresh for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if the soup thickens too much.

Variation Tips

Turn it into a heartier meal by adding shredded cheese or diced avocado on top. For a creamy version, swap the sour cream drizzle for a swirl of heavy cream or cream cheese melted in before serving.

Tomatillo Soup