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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.
Per serving: 373 calories, 22g fat, 33g protein, 7g carbs, 1g fiber = 6 net carbs
Servings 4
Calories 373kcal

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

Calories: 373kcal