This warm and hearty Crockpot Keto Chicken Taco Soup is a winner! Full of tender chicken, zesty spices, and plenty of veggies, it’s perfect for tacos lovers on a low-carb plan.
I love how I can just toss everything in the crockpot and let it work its magic. Plus, this soup keeps well, so there’s always a tasty meal waiting for me!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are great for a tender texture. You could swap in thighs for a richer flavor; they won’t dry out as easily. Some folks also use cooked rotisserie chicken for quicker prep.
Tomatoes with Green Chilies: The canned variety adds a key flavor kick. If you can’t find this, substitute with plain diced tomatoes and add fresh chopped jalapeños for spice. Adjust the amount based on your heat preference.
Cream Cheese: This adds creaminess to the soup. If you prefer a dairy-free option, try cashew cream or coconut cream for a different but delicious twist.
Cheddar Cheese: Sharp cheddar is preferred for depth of flavor. If you want a lighter cheese, you can use Monterey Jack or pepper jack for extra kick!
How Do I Ensure My Chicken Is Tender and Shreddable?
To get perfectly tender chicken, timing is crucial. Using a slow cooker ensures the chicken cooks gently over hours, absorbing flavors without drying out. Here are some tips:
- Use low heat for 6-8 hours or high for 3-4 hours. Check for doneness; it should easily shred with a fork.
- Don’t lift the lid too often, as it releases heat and slows cooking.
- Shred the chicken while it’s still warm; it makes the process much easier!
Enjoy making this comforting soup! It’s a family favorite in my house, and I love serving it on chillier days.
Crockpot Keto Chicken Taco Soup
Ingredients You’ll Need:
- 2 lbs boneless, skinless chicken breasts
- 1 (15 oz) can diced tomatoes with green chilies (no added sugar)
- 1 (4 oz) can diced green chilies
- 1 cup chicken broth (low sodium)
- 1 (8 oz) block cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano
- Salt and pepper, to taste
- Optional toppings: sour cream, fresh cilantro, lime wedges
How Much Time Will You Need?
This delicious soup takes about 15 minutes of preparation. You’ll let it cook for 6-8 hours on low or 3-4 hours on high in your crockpot. Setting it and forgetting it makes for an easy meal!
Step-by-Step Instructions:
1. Start with the Chicken:
Place the boneless, skinless chicken breasts at the bottom of your crockpot. They’ll be the star of your soup!
2. Add Flavorful Veggies:
Chop the onion and mince the garlic. Toss these into the crockpot along with the diced tomatoes with green chilies, diced green chilies, and chicken broth. This will make the base of your hearty soup.
3. Spice It Up:
Sprinkle the chili powder, ground cumin, smoked paprika, dried oregano, salt, and pepper over the ingredients in the crockpot. This blend of spices will give your soup that awesome taco flavor!
4. Cooking Time:
Cover the crockpot and set it to cook on low for 6-8 hours, or on high for 3-4 hours. You want the chicken to be perfectly cooked and tender!
5. Shred the Chicken:
Once cooked, carefully take the chicken breasts out of the crockpot and shred them using two forks. You can let them cool a bit first if you need to.
6. Creamy Magic:
Return the shredded chicken back into the crockpot. Now, add the softened cream cheese and stir it until it’s fully melted and combined. This will make your soup wonderfully creamy!
7. Cheesy Goodness:
Mix in half of the shredded cheddar cheese, saving the other half for topping once the soup is ready to serve.
8. Final Seasoning:
Give everything a taste and adjust the seasoning with extra salt and pepper if needed. You want it to be just right!
9. Serve and Enjoy!
Dish up the soup hot in bowls. Top each serving with the reserved cheddar cheese, a dollop of sour cream, fresh cilantro, and a squeeze of lime juice if you like. Enjoy your delicious, creamy, and keto-friendly taco soup!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken breasts! Just increase the cooking time by about an hour on low, or cook on high for an additional 30 minutes. Make sure to check that the chicken reaches an internal temperature of 165°F before shredding.
How Can I Make This Soup Spicier?
If you like heat, add some chopped jalapeños or a dash of cayenne pepper to the crockpot. You can also use spicier diced tomatoes or green chilies for an extra kick!
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare the soup and refrigerate it for up to 3 days. Just reheat gently on the stove or in the microwave, adding a splash of broth or water if it thickens too much.
What Toppings Work Best for This Soup?
For the best flavor and texture, I recommend sour cream, fresh cilantro, lime wedges, and extra shredded cheese. Avocado, sliced radishes, or crushed tortilla chips also make great toppings if you’re not strictly keto!
