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Every bite of this Low Carb Chicken Taco Soup will leave you yearning for more! The incredible flavor of the keto taco soup will please even the pickiest eaters and is sure to become a go-to dish.
This delicious chicken taco soup is also a Trim Healthy Mama S Fuel!
If you are addicted to soups and stews like I am, I know this chicken taco soup is going to make you drool.
Why? Because when you smell the aroma of the shredded chicken thighs and seasonings, you can’t help but dream of eating it.
Low Carb Chicken Taco Soup
The best part is that you can make this keto chicken taco soup in your Instant Pot! (What? Don’t have an Instant Pot? Get one here!)
So not only does that mean that the seasonings will really marry together, but also you only have to dirty one dish! How amazing is that?
If you don’t have a lot of experience in the pressure cooker department, that’s okay! This is a perfect dish to get started with.
Easy chicken taco soup has amazing and classic flavors while keeping it low carb.
Can I Use Chicken Breast Instead Of Chicken Thighs?
Yes, you can use chicken breast if you’d rather. I prefer the flavor and texture of chicken thighs because they are fattier meat, and they are are so moist and juicy.
However, if you find yourself getting a great deal on chicken breasts, then, by all means, use them up. The texture will be a little bit different, but it will still taste terrific.
How To Make Low Carb Chicken Taco Soup
Making low carb taco soup doesn’t have to be something that takes forever, and it certainly is a frugal dinner idea too. You can be enjoying this fantastic low carb chicken soup in no time.
Diced tomatoes with chilies (canned)
Cheddar cheese, plus more for garnish
Chopped cilantro, for garnish
Feel free to adjust the ingredients as needed to fit what you are craving. Try out some different flavors of cheese, use vegetable broth, or use turkey instead of chicken.
The options are endless, and it tastes wonderful no matter how you make it.
How To Make Keto Taco Soup
Add the chicken, onion, garlic, tomatoes, tomato paste, seasonings, and chicken broth to your pressure cooker. Do not add the cream cheese, shredded cheese, or cilantro yet.
Seal the pressure cooker and cook on manual for 18 minutes. Then do a quick release and remove the lid very carefully.
Shred the chicken by using two forks, or remove the chicken and chop it into chunks instead.
Turn on the saute function on the pressure cooker and stir in cream cheese and cheddar cheese. Stir until they have melted.
Add extra cheese on top and some chopped cilantro and serve hot.
Optional Topping Ideas
We usually stick with cheese or cilantro for toppings, but there are many low carb options out there too.
Diced jalapeños, avocado slices, tomatoes, or lime juice would also be lovely toppings.
Can I Serve Low Carb Chicken Soup To A Crowd?
Yes, absolutely you can feed this chicken soup to a crowd. It’s excellent for fundraisers, parties, and potlucks.
Just make sure to never let the soup sit at room temperature for longer than 2 hours.
Not only is the soup great for a crowd, but it’s also a nice gift for a family that just had a new baby or neighbors that moved to town. You can’t go wrong with this low carb taco soup.
Always cool leftover soup before refrigerating so condensation doesn’t build-up. It will last in the fridge for 3-4 days as long as it’s kept in a covered container.
Is Low Carb Chicken Taco Soup Healthy?
Yes! You will get lots of nutrients while enjoying a hot bowl of this low carb chicken soup.
Some of the vitamins and minerals you get are protein, potassium, zinc, magnesium, calcium, vitamin c, healthy fats, and so much more!
How Do I Reheat Chicken Taco Soup?
Reheating the soup is so easy and takes just a few minutes. You can either warm it up in a pan on the stove with medium heat.
Or you can heat it in the microwave. It tastes great either way and makes a lovely light lunch or dinner in a snap.
Check out some of my favorite recipes that your family is sure to go wild for:
- 1 Pound Chicken Thighs
- 1 Small Onion, Diced
- 2 Cloves Garlic, Minced
- 1 (10 ounce) can Diced Tomatoes with Chilies
- 1 Tablespoons Tomato Paste
- 1 Tablespoon Ground Cumin
- 1 teaspoon Chili Powder
- ½ teaspoon Salt
- 2 cups Chicken Broth
- 1 (8 ounce) package Cream Cheese
- ½ cup Cheddar Cheese, plus more for garnish
- Chopped Cilantro for garnish
- Place everything in the liner of an electric pressure cooker EXCEPT cream cheese, cheddar cheese, and cilantro.
- Cover and seal the electric pressure cooker. Cook on manual or “pressure cook” for 18 minutes. Quickly release the pressure and carefully remove the lid.
- Using two forks, shred the chicken. If you prefer the chicken to not be shredded, remove the chicken and dice before returning to the soup.
- Turn the electric pressure cooker to saute. Stir in the cream cheese and cheddar until the cheeses are melted.
- Serve with additional cheddar and chopped cilantro.
You can also make this on the stovetop - follow the same basic instructions, but simply simmer on the stove.
Serving Size1/5 of Recipe
Amount Per Serving Calories 407Total Fat 31gSaturated Fat 15gTrans Fat 0gCholesterol 127mgSodium 496mgCarbohydrates 8gFiber 2gProtein 22g