Low carb taco soup made in the Instant Pot! This quick pressure cooker soup recipe is ready in less than 30 minutes and it’s bursting with spicy Mexican flavors! I’ve included slow cooker instructions too!
I know that summer is finally almost here (hallelujah!), but for some reason I’ve been craving soup.
It probably has to do with the fact that I equate soup to comfort food and I’m currently in the need of comfort food.
My little boy just turned 18 and we’re in the process of finalizing all of his college plans.
Yes – I did call him my little boy. I will never accept the fact that he’s a full grown man. 😉
So, I’m just over here eating all the comfort foods and trying to come to terms with the fact that my sweet innocent baby is about to go off to college. No big deal.
Of course, Mexican food is my favorite thing in the world, so I settled on a low carb taco soup for dinner the other night.
This low carb soup is seriously just amazing. The broth is SO flavorful. You’re going to love it.
Let’s do this…
How to make low carb chicken soup:
I’m going to include instructions for both a slow cooker version and an Instant Pot soup version. I prefer this in the Instant Pot because it’s SO fast and easy, but I know we don’t all have pressure cookers laying around. 😉
To start, you’ll add your chicken, broth, onions, chipotle peppers, and onions to your slow cooker or Instant Pot.
I added a full two tablespoons of chipotle peppers and this soup came out spicy. We mellowed it out by stirring in some sour cream into each serving bowl. I’ve reduced the recipe to call for just one tablespoon, but you can add more or less depending on your heat tolerance.
I also squirted in some fresh lemon and lime juice to brighten the flavors up a bit. Seriously, don’t skip this! Makes the broth that much more flavorful.
Instant Pot Soup:
Add everything to your Instant Pot, put the lid on, set it to sealing, and cook on high pressure for 18 minutes.
Allow the pressure to release naturally and remove the lid.
Remove the chicken from the pot and shred it with a couple of forks.
Drop a block of cream cheese into the broth, set the pot to saute, and whisk well to combine the cream cheese into the broth.
Once everything is smooth and creamy, add the chicken back into the soup and stir in some cilantro.
Slow Cooker Soup:
To make this in a slow cooker, add all of your goodies to the slow cooker and cover. Cook on low for 4 hours.
Remove the chicken and shred with two forks.
Add the cream cheese to the soup mixture and whisk well to combine – you want the cream cheese completely melted and incorporated into the broth.
Stir the chicken and some cilantro back into the soup and serve!
Special Tools Needed:
Instant Pot: I use the Instant Pot 6 Quart Duo (affiliate) and I love it! It makes the most amazing hard boiled eggs and I toss chicken breasts in there for shredding allllll. the. time. Shredded chicken is perfect to have on hand for recipes like cauliflower chicken fried rice and healthy stuffed peppers. I use the boiled eggs to make my avocado egg salad often.
Slow Cooker: The Ninja 3 in 1 (affiliate) is my all-time favorite slow cooker (and I have A LOT of slow cookers). I like it because it has a saute function, so you can sear food in it before slow cooking and it makes finishing this soup off quick – turn to saute and it quickly melts the cream cheese. I also use it for making my keto chicken wings.
I’m pretty in love with this keto soup recipe and I bet you will be too! I’m curious though – do you want to see more Instant Pot soup recipes? Or just more keto Instant Pot recipes?
I’m not sure how many of you have Instant Pots so I don’t want to overwhelm you with recipes if you won’t be able to make them, but I sure do love using mine!
Give this low carb chicken soup recipe a try and report back. I can’t wait to hear what you think!
- 1 pound chicken breasts
- 1/2 cup diced onion
- 4 cloves garlic, minced
- 1 tablespoon chipotles in adobo sauce, minced
- 1 tablespoon cumin
- ½ teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon salt
- 2 tablespoons lemon juice
- 1 tablespoon lime juice
- 2 cups chicken broth
- 8 ounces cream cheese
- ½ cup chopped cilantro
Instant Pot Method
- Add the chicken, onion, garlic, chipotles, cumin, chili powder, paprika, salt, lemon juice, lime juice, and chicken broth to an Instant Pot.
- Cover, turn vent to sealing, and cook on high pressure for 18 minutes.
- Allow pressure to release naturally, about 10 minutes, before removing the lid.
- Remove chicken from pot and shred with two forks.
- Turn the Instant Pot to saute and add the cream cheese. Whisk constantly until the cream cheese is fully melted and incorporated.
- Turn Instant Pot off and return chicken to the pot. Add the cilantro and stir well to combine.
- Serve immediately
Slow Cooker Method
- Add the chicken, onion, garlic, chipotles, cumin, chili powder, paprika, salt, lemon juice, lime juice, and chicken broth to a low cooker.
- Cover and cook on low for 4 hours.
- Remove chicken from pot and shred with two forks.
- Add the cream cheese to the slow cooker and whisk constantly until the cream cheese is fully melted and incorporated.
- Return chicken to the slow cooker and add the cilantro. Stir well to combine.
- Serve immediately.
This soup is great topped with grated cheddar, cilantro, sour cream, and diced tomatoes, however the nutrition information does not include any toppings.
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Nutrition Information:Yield: 4 bowls Serving Size: 1 bowl
Amount Per Serving: Calories: 424 Total Fat: 25g Saturated Fat: 13g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 156mg Sodium: 1023mg Carbohydrates: 7g Fiber: 1g Sugar: 4g Protein: 41g