This cozy and flavorful chicken taco soup recipe is a hearty and heartwarming dish.
Tender chicken, fresh peppers, and onions are all simmered in a creamy Tex-Mex base!
This easy recipe is guaranteed to make any low-carb lover ask for seconds!
Hearty Soup for Lunch or Dinner!
- Taco chicken soup is a delish dish that is as healthy as it is easy to make!
- Chicken taco soup is versatile! Add all the keto-friendly add-ins you want and make it a new recipe every time!
- This hearty soup can be served as a main dish or as a satisfying hot lunch.
- Make it ahead of time and reheat in a Crockpot. It will be even more tasty once the flavors have had more time to blend!
Ingredients and Variations
Chicken – Chicken can be shredded or cut into cubes. No chicken? No problem! Switch out the chicken for cooked ground beef or even a bag of frozen meatballs!
Vegetables – Low carb veggies like bell peppers and onions add flavor and color to chicken taco soup. For faster, easier prep, use a bag of ready-made frozen peppers and onions, no need to thaw! A can of Rotel tomatoes comes with added green chiles, so you can save a step – just be sure to add the whole can of tomatoes, including the juices.
Broth – Cream cheese gives taco soup a creamy texture and makes it extra filling due to its keto-friendly fats. Greek yogurt, sour cream, or a little half-and-half can be whisked in for a thinner texture.
Seasonings – Buy or make your own taco seasoning. Add a splash or two of Tabasco sauce for a kick of heat, if desired.
Toppings – Cut some low-carb tortillas into strips and bake them for a fun, crispy topping. Sliced olives, green chilies, jalapenos, and any kind of shredded cheese all make great toppings, too! Stir in some fresh avocado salsa for a chunky soup with a tangy flavor!
How to Make Chicken Taco Soup
Try any one of these three quick and easy ways to make delicious and nutritious chicken taco soup!
On the Stovetop:
- Heat oil in a large pot and saute onions until soft. Add garlic and green peppers.
- Pour in broth, tomatoes, and taco seasoning and bring to a boil.
- Add chicken breasts and simmer (as per the recipe below).
- Remove and shred the chicken. Set aside.
- Place cream cheese and 1 cup of the soup in a blender and blend until smooth.
- Whisk cream cheese mixture into the soup and return the shredded chicken to the pot. Season and serve with toppings.
In a Crockpot:
- Heat oil in a skillet and cook chicken until it reaches 165°F. Remove and shred when cool enough to handle.
- Cook onions in remaining oil until soft. Add garlic and green peppers.
- Add chicken and remaining ingredients (per recipe below except cream cheese) to a crock pot and cook on low for 2 hours or on high for one hour.
- Meanwhile, place cream cheese and 1 cup of soup in a blender and blend until smooth.
- Whisk the cream cheese mixture into the soup. Season and serve with toppings.
In the Instant Pot:
- Saute chicken in oil in the Instant Pot until it reaches 165°F. Remove and shred when cool enough to handle.
- Saute onions in remaining oil until soft. Add garlic and green peppers, being sure to scrape the bottom of the pot as it cooks.
- Add chicken and remaining ingredients (per recipe below, except cream cheese), seal, and cook for 20 minutes on high.
- Meanwhile, place cream cheese and 1 cup of soup in a blender and blend until smooth.
- Let the Instant Pot naturally release for 10 minutes.
- Whisk cream cheese mixture into the soup and return shredded chicken to the pot. Season and serve with toppings.
Tips for the Best Chicken Taco Soup
Avoid overcooking the chicken as it will continue to cook in the final steps with the remaining ingredients.
Storage Solutions for Soup
Keep chicken taco soup in a covered container in the refrigerator for up to 4 days and reheat on the stove. Freeze soup in zippered bags for up to 6 weeks.
Low Carb Soup Recipes
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Chicken Taco Soup Recipe
Equipment
Ingredients
- 1 tablespoons olive oil
- 1 small onion , diced
- 3 cloves garlic , minced
- 1 green bell pepper , diced
- 3 cups low sodium chicken broth
- 10 ounces diced tomatoes with green chiles , (1 can)
- 1 oz packet taco seasoning mix , (2 tablespoons)
- 1 pound boneless skinless chicken breasts
- 8 ounces cream cheese , softened
- salt & pepper , to taste
Instructions
- Heat olive oil in a large dutch oven or heavy-bottomed pot over medium-high heat.
- Add onion and cook for 2-3 minutes until softened. Add garlic and green pepper and cook for an additional minute.
- Pour chicken broth, diced tomatoes and taco seasoning into the pot. Bring to a boil.
- Reduce heat to a simmer and add uncooked chicken breasts. Cook for 20-25 minutes or until the chicken reaches 165℉.
- Remove chicken and shred it, once cool enough to handle. This can be done with two forks or a hand mixer.
- To a blender add softened cream cheese and 1 cup of the soup. Blend until smooth.
- Add the cream cheese mixture to the soup and whisk until fully incorporated. Stir in the shredded chicken. Taste and season with salt and pepper if desired.
Notes
- Avoid adding the chicken too soon, as it will continue to cook in the final steps with the remaining ingredients.
- Keep chicken taco soup refrigerated for up to 4 days and reheat on the stovetop.
- Freeze soup in zippered bags for up to 6 weeks.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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