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.
Servings 4 servings
Calories 424kcal
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
- 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.
Notes
This soup is great topped with grated cheddar, cilantro, sour cream, and diced tomatoes, however the nutrition information does not include any toppings.
Nutrition
Serving: 1bowl | Calories: 424kcal | Carbohydrates: 7g | Protein: 41g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 9g | Cholesterol: 156mg | Sodium: 1023mg | Fiber: 1g | Sugar: 4g | Net Carbs: 6g