Low Carb Taco Soup

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 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 cuisine in the world, so we make this one an awful lot. Maybe not super authentic, but it’s got all those flavors that I love.

If you also love Mexican flavors, try out our Keto Taco Soup! And be sure to keep a batch of our keto taco seasoning on hand. It’s so much better than the packets.

We like to make this low carb soup in the Instant Pot – it’s so quick that way! – but it can easily be made in the slow cooker as well. We’ve included instructions for both in the recipe card.

Ingredient Notes:

Chicken Breasts – You’ll want some skinless, boneless chicken breasts for this keto taco soup. They’ll get perfectly so tender and juicy in the Instant Pot or the slow cooker! Boneless chicken thighs would work as well.

Onion & Garlic – These make good additions to just about any soup recipe!

Chipotle Peppers – These come canned in adobo sauce. They pack LOADS of flavor, however they are fairly spicy. We kept the spice at a level 3 out of 10 on this (in my opinion), so feel free to add more or less of the peppers and sauce to suit your tastes.

Spices – Cumin, Chili Powder, Paprika, and Salt

Citrus – We use both lemon and lime to brighten this soup up and make the flavors sing. Fresh squeezed juice is best but the bottled kind works too.

Chicken Broth – Bone broth or stock also work.

Cream Cheese – This 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. 😉

Special Tools Needed:

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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.

Slow Cooker: This slow cooker works great! I also use it for making my keto chicken wings.

Citrus Squeezer: If you’re going to be using freshly squeezed lemon and lime juice you’ll need a citrus squeezer! This handy tools makes squeezing citrus super easy and mess free.

FAQs:

More Instant Pot & Slow Cooker Recipes:

• Instant Pot Mississippi Pot Roast
• Crockpot Chicken Fajitas
• Crockpot Broccoli Cheese Soup
• Instant Pot Cauliflower Soup
• Crockpot Buffalo Chicken Dip

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Low Carb Chicken Taco Soup

This low carb chicken taco soup recipe can be made in a pressure cooker or slow cooker. The broth is bursting with flavor and makes such a tasty soup.

Yield 4 servings

Prep Time 5 minutes

Cook Time 18 minutes

Additional Time 15 minutes

Total Time 38 minutes

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Ingredients

• 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

Instructions

Instant Pot Method

1. Add the chicken, onion, garlic, chipotles, cumin, chili powder, paprika, salt, lemon juice, lime juice, and chicken broth to an Instant Pot.
2. Cover, turn vent to sealing, and cook on high pressure for 18 minutes.
3. Allow pressure to release naturally, about 10 minutes, before removing the lid.
4. Remove chicken from pot and shred with two forks. 
5. Turn the Instant Pot to saute and add the cream cheese. Whisk constantly until the cream cheese is fully melted and incorporated. 
6. Turn Instant Pot off and return chicken to the pot. Add the cilantro and stir well to combine.
7. Serve immediately

Slow Cooker Method

1. Add the chicken, onion, garlic, chipotles, cumin, chili powder, paprika, salt, lemon juice, lime juice, and chicken broth to a low cooker.
2. Cover and cook on low for 4 hours.
3. Remove chicken from pot and shred with two forks.
4. Add the cream cheese to the slow cooker and whisk constantly until the cream cheese is fully melted and incorporated. 
5. Return chicken to the slow cooker and add the cilantro. Stir well to combine.
6. Serve immediately.

Notes

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

All information and tools presented and written within this site are intended for informational purposes only. This information is provided as a courtesy and there is no guarantee that the information is accurate.