Rich and hearty chicken taco soup
Thick and creamy, this quick keto chicken taco soup reminds me of white chicken chili, but creamier and dreamier. The perfect low-carb dinner idea!
Taco Tuesday (the easy way)
You'll start by boiling the chicken in a covered pot, then removing the chicken breasts to cool. Once cooled, shred the chicken breasts with two forks or meat claws.
After shredding your chicken breasts, add the meat back in along with your favorite low-carb taco seasoning mix, tomatoes and chilies, cream cheese and dry ingredients.
The best chicken taco soup with cream cheese
A note about softening your cream cheese: you can do this in a microwavable bowl for about 30 seconds. This will allow the cream cheese to melt easier in your soup!
The perfect keto chicken taco soup with Mexican seasonings
If you're on the keto diet, you could easily sub out the taco mix for the following ingredients:
- 3 Tbsp. garlic powder
- 3 Tbsp. onion powder
- 2 Tbsp. cumin
- 2 Tbsp. ground red pepper/chili powder
I also recommend adding in some dried chives or fresh green onion, which give the soup a rich flavor.
How do I make chicken taco soup in the slow cooker?
You can make this chicken taco soup in the crock pot by adding all ingredients and setting on low for about 4-6 hours.
What toppings can I add to chicken soup?
I like to add a bit of healthy fats into my soup, so I add a bit of diced avocado.
You could also add a few chopped onions, cheese, or cheese crisps.
If you typically put crackers into your soup (a low-carb no-no), cheese crisps are a great keto alternative here.
For this recipe, I was inspired by this Delish recipe for their taco chicken soup.
Quick Chicken Taco Soup
- First, boil chicken in 6 cups of water.
- Next, remove chicken and shred, reserving the water.
- Add shredded chicken back to pot along with all other ingredients. Stir occasionally on low until cream cheese is fully incorporated.
If you like this recipe, check out some of our other Mexican-inspired low-carb dishes: