Low carb taco soup made in the Instant Pot! This quick keto soup recipe is ready in less than 30 minutes and it’s bursting with spicy Mexican flavors! I’ve included slow cooker instructions too!
When I say that this low carb taco soup is actually exploding with flavor, oh man. I mean it.
This soup recipe has everything we love going on – tender chicken, spicy chipotle peppers, cream cheese for richness and body, and lemon and lime juice that work to make the flavors pop!
Mexican is my favorite food in the world, so we make this one an awful lot.
No one complains though, because keto taco soup is a serious family favorite. Bet it will become one of your favorites too!
Chicken Breasts – thighs would work as well.
Chipotle Peppers – these come canned in adobo sauce. They pack LOADS of flavor.
Spices – Cumin, Chili Powder, Paprika, and Salt
Citrus – We use both lemon and lime to brighten this soup up and make the flavors sing.
Chicken Broth – Bone broth or stock also work.
Cream Cheese – makes the soup creamy and thickens it up slightly.
Cilantro – A must for all Mexican dishes. If you’re allergic and think it tastes like soap, sub in parsley.
How to make keto taco soup:
I’m going to include instructions for both a slow cooker version and an Instant Pot soup version below. 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. 😉
The recipe calls for 1 tablespoon of chipotle peppers. This is a mild spice level, in our opinion. Add more or less to suit your tastes, but we don’t recommend skipping entirely. The peppers and adobo add so much flavor!
Instant Pot Low Carb Soup:
Add everything but the cream cheese and cilantro 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 Low Carb Soup:
To make this in a slow cooker, add everything but the cream cheese and cilantro 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. It helps to warm the cream cheese in the microwave first.
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 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.
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 in general?
Give this low carb chicken soup recipe a try and report back. I can’t wait to hear what you think!
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- 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: 424Total Fat: 25gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 156mgSodium: 1023mgCarbohydrates: 7gNet Carbohydrates: 6gFiber: 1gSugar: 4gProtein: 41g
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